Effectiveness of Clove Essential Oil and Grape Seed Extract Combination on Microbial and Lipid Oxidation Characteristics of Raw Buffalo Patty During Storage at Abuse Refrigeration Temperature

Abstract

The effect of clove essential oil (CEO) (0.1%) and grape seed extract (GSE) (0.1 and 0.2%) on spoilage populations (mesophilic and psychrotrophic viable count, lactic acid bacteria, Pseudomonas spp. and yeast), Listeria monocytogenes and lipid oxidation of raw buffalo patties during storage at 8C for 9 days was examined. CEO significantly affected the growth of Pseudomonas spp., psychrotrophic and lactic acid bacteria and did not affect growth of mesophilic bacteria. Combining CEO with GSE (0.1 and 0.2%) yielded any significant effect on mesophilic and Pseudomonas spp. Mesophilic and psychrotrophic bacteria were the most resistant and sensitive groups to the agents by 0–0.5 and 0.8 log cycles reduction, respectively. GSE had no inhibitory effect on the growth of L. monocytogenes, while CEO inhibited the pathogen growth, significantly. Samples with 0.1% CEO had the lowest degrees of lipid oxidation, which was 73% lower than the control. PRACTICAL APPLICATIONS The combination of one or more ingredients provides an enhanced antimicrobial/antioxidant activity in a concentration, which does not produce undesirable changes in the flavor or aroma. It could be suggested that additive, synergistic or antagonistic effects of combined use of two agents in food is certainly related to the type and concentrations of compounds. Results of this study will contribute significantly to efforts to reduce the problem of Listeria monocytogenes and oxidation on buffalo patties.