Aquaculture Sciences

Aquaculture Sciences

Effect of Carum copticum seed essential oil on the Escherichia coli inoculated in minced Cyprinus carpio

Document Type : Original Article

Authors
Samira Faramarzpour Darzini 1
Ebrahim Alizadeh Doughikollaee 1
Mohsen Shahriari Moghadam 2
Mostafa Yousef Elahi 3
1 Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol, Iran.
2 Department of Environmental Science, Faculty of Natural Resources, University of Zabol, Zabol, Iran.
3 Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran.
Abstract
This study aimed to investigate the effect of Carum copticum seedessential oil on inhibition the growth of Escherichia coli inoculated in minced of Cyprinus carpio during refrigerated storage (4˚C). Carum copticum seedessential oil with concentrations of 2, 3 and 4 µL/g were added in minced of C. carpio inoculated (10 3 CFU/g) with E. coliand after packing stored in refrogerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial parameters (E. coli count, TVC and PTC) were measured at 24, 72, 144, 216 and 288 times (hrs). The PV, TBA and TVB-N values increased during storage in all treatments but this increase was lower in treatments containing C. copticum seedessential oil. TVC and PTC counts decreased with increaseing of C. copticum seedessential oil. The treatments containing C. copticum seedessential oil was inhibited the growth of E. coli and decreased E. coli number after 144 hrs. The concentration of 4 µL/g of C. copticum seedessential oil showed the greatest effect on chemical and microbial parameters. Thus it can be concluded that the C. copticum seedessential oil has antibacterial and antioxidant properties and recommended to preservative of fisheries products.
Keywords
Minced meat
Escherichia coli
Carum copticum essential oil
Sensory analysis
Aquaculture Sciences
Volume 6, Issue 1 - Serial Number 8
September 2018
Pages 92-104