Abstract of research

The using of essential oils in improving mycological status of some meat products

1Saad M. Saad, 2Ramadan M. Salem, 1Reham A. A. Amin and 3Khalifa E.A. Abu Zaid

Abstract

This work was carried out to evaluate the fungal quality of basterma and minced meat sold in local markets in as well as to evaluate the use of essential oil of clove and Cinnamon essential oil as antifungal agent (in vivo) in food preservation. The total mould counts in the examined samples ranged from 2.0 to 3.6 log cfu/g with a mean value of 2.9 log cfu/g for basterma, while the mean count in minced meat was 2.4 log cfu/g and ranged from 0.6 to 3.2 log cfu/g. While the total yeast counts in the examined meat samples ranged from 1.7 to 2.4 log cfu/g, with a mean value of 2.1 log cfu/g for basterma, while that in minced meat was 2.9 log cfu/g and ranged from 2.4 to 3.1 log cfu/g. In the examined samples, 9 mould and 3 yeast genera were identified. Minced meat used in these trials was treated with 0.5 %, 1% and 1.5% from each essential oil. The obtained results showed that the tested essential oils caused a highly significant inhibition on fungal growth. Clove oil (1.5 %) was needed for inhibition of yeast and mould growth. The authors concluded that these essential oils have the potential to be used in food as flavoring and natural preservatives. Thus, the essential oil of clove and cinnamon could be used to control food spoilage as a potential source of food preservative. The antifungal effects of clove oil were found to be more effective than those of cinnamon oil, but the odour of cinnamon is more palatable than the clove odour.