Abstract
The inhibition of oxidative factors and pathogenic bacteria is of importance to keep stability and microbiological safety of meat products. The potential of cold pressed clove (Syzygium aromaticum) oil (CPCO) supplemented at 1 %, 2 % and 4 % (w/w) to minced beef (MB) on the chemical traits and the growth of pathogens (Salmonella Enteritidis PT4 and Listeria monocytogenes Scott A) inoculated (ca. 4.6 log CFU/g) artificially in MB samples during cold storage (4 degrees C) for 15 days was investigated. Linoleic and oleic were the main fatty acids in CPCO, while alpha-tocopherols was the major tocol. Changes in MB parameters (pH, antioxidant potential, oxidative stability and proteins profile) were assessed during cold storage. CPCO exhibited antibacterial potential with inhibition zones of 12.7 mm and 11.8 mm against L. monocytogenes and S. Enteritidis, respectively. Supplementation with CPCO retarded the growth of total bacterial count wherein food-borne pathogens were unable to grow in CPCO-supplemented MB. After 15 days of cold storage, L. monocytogenes was more resistant than S. Enteritidis at all supplementation levels of CPCO. The shelf life of CPCO-supplemented MB was prolonged under refrigerated conditions with low microbial loads. Oxidative stability of CPCO-supplemented MB was improved while sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile was not changed. The obtained results could be applied in the development of meat products rich in bioactive phytochemicals with longer shelf life.