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EVALUATION THE ACTIVITY OF THE OIL EXTRACT OF THE CINNAMON BARK ON THE GROUND MEAT PRESERVATION | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 4, 2009, Pages 0-0 | ||
| Authors | ||
| M. T. Al-Kaisey; l. A. Al-Zubaidi; N. A. Ali | ||
| Abstract | ||
| The oil extract of the cinnamon bark activity was tested with a concentrations ranged between (0.5 to 20) % on the bacteria and yeast tested strains, which included three gram negative strains Salmonella typhimurium and Escherichia coli 25922 and Pseudomonas aeruginosa 15442, and one gram positive strain Staphylococcus aureus 25923, in addition to the yeast Candida albicans 10231,using the well diffusion method in concentrations (0.5, 1.0 and 1.5)% showed good and nearly similar inhibition activity. Also the activity of the oil extract of the cinnamon bark in a concentration of (0.2-1.4)% was varied in the reduction of the total count of aerobic bacteria in the ground meat sample for the following incubation periods (4, 8, 12, 16 and 20) days after treating this meat with the oil extract at (6±1)C°. A comparison was done between the above sample and another sample not treated with the oily extract as positive control. The activity of the oil extract at 1% concentration showed reduction in the number of the aerobic bacterial cells which was compatible to the standard criterion declined by Central Organization for Standardization and Quality Control, Iraq, as allowed the fresh ground meat to be suitable for human usage. The oil extract added to the ground meat in 1% as final concentration, and incubated for 8 and 16 days at (6±1) C°. The results showed a reduction in the number of aerobic bacterial cells and S. arizonae and S. xylosus and bacilli shape bacteria isolated from the ground meat after incubation period of 16 days, The number of the bacterial cells mentioned above (30x104, zero, 1x103 and 1×102) cells/ml, respectively without any change in the appearance, color and content of the ground meat sample in comparison to the control sample (not treated with the extract), in which the number of the cells reached (95x109, 42x107, 35x106 and 95×106) cells/ml, respectively with the appearance of dryness, white spots, greenish meat with unaccepted odor production from the sample for the same incubation period and temperature. | ||
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