The effect of adding essential oil of Lavandula stoechas L. in the microbial quality of some semi- processed meat products during refrigerated storage
Keywords:
Lavandula stoechas L., semi-processed meats, essential oil, antibacterial activity.Abstract
The effect of essential oil of lavender (Lavandula stoechas L.) extracted by water steam distillation on laboratory semi-processed meat products (burger) in the form of balls from (84% minced beef, 2.0% salt, 8.0%breadcrumbs, 2.0%red pepper, 0.1%black pepper, 0.4%cumin, 0.5%garlic), and were divided into three groups (40-50g and 15cm in diameter). The first group (A) control, 6.4μL of essential oil was added to the second group (B), and 12.8μL to the third group (C). The samples were stored at 4°C.The microbial load was monitored on days (0-3-7-12) and compared with the control sample.
The yield of essential oil of lavender plant on a dry weight basis was 3.57%. And the results showed that adding lavender essential oil led to a significant decrease in the total bacterial count until the seventh day of storage at a significance level of 0.05, There were also statistically significant difference in the numbers of total and fecal coliform bacteria compared to the control throughout the storage period. The results of the statistical analysis showed that the highest inhibitory effect on total and fecal coliform bacteria was when added the oil was added at a concentration of 12.8µl.
