4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

Effect Of Nanoencapsulated Form of Zataria Multiflora Boiss. Essential Oil On The Some Microbial Properties Of Beef Burger At Refrigerated Temperature
Microbial, chemical and enzymatic activities can be decrease the shelf life of foods. Zataria multiflora Boiss. (Avishan-e-Shirazi), belongs to the mint family (Lamiaceae), mainly grows in Iran, Pakistan and Afghanistan. Nanocapsulation of bioactive compounds is an effective way to protect active compounds against environmental factor. In this study effect of different concentration (0, 0.015 and 0.03 %v/w) of nanoencapsulated Zataria multiflora Boiss essential oil on total mesophilic (TVC) and psychrotrophic bacteria count (PTC) of beef burger during storage for 12 days at refrigerator temperature was evaluated. Result of this study showed initial TVC of beef burger samples was 4.87 CFU/g. The addition of different concentrations of nanocapsulated form of Zataria multiflora Boiss essential oil significantly reduced (P < 0.05) TVCs and PTCs in beef burgers relative to the control on storage time. TVC reached to upper microbiological limit (7 log CFU/g) on day 4 for control samples, while TVC of burger samples containing 0.015% and 0.03% nanocapsulated form of Zataria multiflora Boiss essential oil never reached to 7 log CFU/g after a storage period of 12 days. Thus, the nanocapsulated form of Zataria multiflora Boiss essential oil can be used as natural preservatives to extend shelf life of meat products such as burgers in refrigerator condition.
Keywords: Beef burger, Nanoencapsulation, Zataria multiflora Boiss., essential oil
Afshin Akhondzadeh Basti, Maryam Torab, Ali Khanjari