Vet World Vol.11 December-2018 Article-2
Research Article
Veterinary World, 11(12): 1656-1662
https://doi.org/10.14202/vetworld.2018.1656-1662
An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat
2. Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran.
3. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
4. Department of Food Safety and Hygiene, Faculty of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
5. Social Determinants of Health Research Center, School of Health, Birjand University of Medical Sciences, Birjand, Iran.
6. Halal Research Center of IRI, FDA, Tehran, Iran.
Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C.
Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV).
Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage.
Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.
Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.
How to cite this article: Raeisi M, Hashemi M, Aminzare M, Afshari A, Zeinali T, Jannat B (2018) An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat, Veterinary World, 11(12): 1656-1662.
Received: 18-07-2018 Accepted: 15-10-2018 Published online: 11-12-2018
Corresponding author: Tayebeh Zeinali E-mail: ta.zeinaly@gmail.com
DOI: 10.14202/vetworld.2018.1656-1662
Copyright: Raeisi, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.