Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat

نویسندگان
Khalida Hasan 1
Yasir Ameen 1
Maha Al-Jawadi 2
1 دانشگاه جیهان، دهوک، عراق
2 دانشگاه فنی شمالی، موصل، عراق
10.22034/FSCT.22.164.40
چکیده
The purpose of this research is to analyze the impact of local clove oil extract on both the microbial growth and the physicochemical characteristic of locally produced meat. With increased awareness towards food safety and negative impacts of synthetic preservatives, the study looks at natural preservatives like Clove oil. The main purpose was to assess the efficiency of Clove oil extract in eliminating bacterial load particularly E.coli S. aureus L. monocytogenes Salmonella, Clostridium perfringens while studying the effect of incubation period on physicochemical parameters such as pH, moisture content, fat content, protein content, color and texture. Meat samples were prepared from the local markets and they were subjected to clove oil extract with different concentrations of 1% and 5%. These cultures were taken before the treatment, on the third and seventh days of lacto-fermentation, using methods such as one-way ANOVA and Tukey’s HSD to test for significance. As for the findings, the results clearly showed that the level of microbial reduction as well as the physicochemical qualities was enhanced by the treatment with clove oil especially at higher concentrations of the oil. The pH level has reduced, moisture content also reduced, protein content increased and there was also a reduction in lipid oxidation. Therefore, this study has effectively demonstrated that local meat could be preserved using clove oil extract, thereby improving its safety and quality. Therefore, it is possible to apply clove oil in the meat industry instead of synthetic additives to ensure food safety and benefit the consumers. Further studies should be conducted to investigate the effects of this flavor on the sense organs and other uses in different types of meat products.
کلیدواژه‌ها
Clove oil extract
Physicochemical properties
Lipid oxidation
Antimicrobial activity
Essential oils

موضوعات

عنوان مقاله English

Effect of clove oil extract on the growth of microorganisms and physicochemical compounds in local meat

نویسندگان English

Khalida Hasan 1
Yasir Ameen 1
Maha Al-Jawadi 2
1 Cihan University, Duhok, Iraq
2 Northern Technical University, Mosul, Iraq
چکیده English

The purpose of this research is to analyze the impact of local clove oil extract on both the microbial growth and the physicochemical characteristic of locally produced meat. With increased awareness towards food safety and negative impacts of synthetic preservatives, the study looks at natural preservatives like Clove oil. The main purpose was to assess the efficiency of Clove oil extract in eliminating bacterial load particularly E.coli S. aureus L. monocytogenes Salmonella, Clostridium perfringens while studying the effect of incubation period on physicochemical parameters such as pH, moisture content, fat content, protein content, color and texture. Meat samples were prepared from the local markets and they were subjected to clove oil extract with different concentrations of 1% and 5%. These cultures were taken before the treatment, on the third and seventh days of lacto-fermentation, using methods such as one-way ANOVA and Tukey’s HSD to test for significance. As for the findings, the results clearly showed that the level of microbial reduction as well as the physicochemical qualities was enhanced by the treatment with clove oil especially at higher concentrations of the oil. The pH level has reduced, moisture content also reduced, protein content increased and there was also a reduction in lipid oxidation. Therefore, this study has effectively demonstrated that local meat could be preserved using clove oil extract, thereby improving its safety and quality. Therefore, it is possible to apply clove oil in the meat industry instead of synthetic additives to ensure food safety and benefit the consumers. Further studies should be conducted to investigate the effects of this flavor on the sense organs and other uses in different types of meat products.

کلیدواژه‌ها English

Clove oil extract
Physicochemical properties
Lipid oxidation
Antimicrobial activity
Essential oils
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