Study the effect of rosemary extract on lipid oxidation and growth of staphylococcus aureus in minced beef

Ghasemi, Z and Ghasemi, A and Nouri Saeedlou, S and Mahasti, P and Nasiri, S.L and Ayremlou, P (2017) Study the effect of rosemary extract on lipid oxidation and growth of staphylococcus aureus in minced beef. JFST, 14 (63). pp. 325-336.

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Abstract

Considering the side effects of chemical preservative and attention of food producers to natural preservatives, evaluation of antioxidant and antimicrobial effect of them in the laboratory and food models seems to be necessary. The aim of the present study was to determine the effect of rosemary extract (RE) on lipid oxidation and inoculated staphylococcus aureus in minced beef. Leaves and stems of rosemary after drying in the shade were soaking in pure ethanol and alcoholic extract was obtained. Then total phenolics content and minimum inhibitory concentration (MIC) is determined against S. aureus using the agar dilution method. Two concentration of RE (3 and 4 mg/ml) was added to the treatments. Assessment of chemical spoilage index (Thiobarbituric acid) and microbial parameters (total plate count and S. aureus count) is carried out in 0, 1, 3, 7 and 14 days of storage at 4±1˚C. The MIC value and total phenolic content of rosemary was 3 mg/ml and 4.54 (g gallic acid equivalents/100g extract) respectively. The result reveals that treatment with both concentration of RE shows significantly lower chemical and microbial indexes in comparison with controls and results were statistically significant (P<0.05). As a consequence, rosemary extract may be considered as effective tools in preventing the lipid oxidation and microbial spoilage in minced beef

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