Abstract
The control of pathogenic bacteria and oxidative factors is important to keep microbiological and physicochemical traits of meat products. In this study, cold-pressed black cumin seed oil (BCSO) was incorporated (at levels of 1, 2, and 4%, w/w) into ground beef meat (GBM) to test the antimicrobial activity of BCSO on the growth inhibition of food-borne pathogens (Listeria monocytogenes Scott A and Salmonella Enteritidis PT4) artificially inoculated (~4.5 log CFU/g) in air-packed GBM during storage at 4 °C for 15 days. BCSO was analyzed for fatty acids, sterols, tocopherols, and thymoquinone using gas chromatography and high-performance liquid chromatography. BCSO induced higher inhibition zone (15–17 mm) against both pathogenic bacteria as compared with the control. The BCSO supplementation retarded the total bacterial count, while the food-borne pathogens were unable to grow in BCSO-supplemented GBM during cold storage for 15 days. After 15 days, S. Enteritidis PT4 was more resistant than L. monocytogenes Scott A in GBM supplemented with 4% BCSO. In general, the shelf life of BCSO-supplemented GBM was extended under refrigerated conditions with low microbial loads. BCSO-supplemented GBM also improved oxidative stability and sodium dodecyl sulfate polyacrylamide gel electrophoresis profile.
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