Sana Rabiei; Hedayat Hosseini; Masoud Rezaei
Abstract
The inhibition of pathogens growth as well as the shelf-life extension of seafood as a perishable product using safe methods is one of the most important issues that have been attracted fisheries and food science researcher’s attention. The purpose of this study was to evaluate the inhibitory effect ...
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The inhibition of pathogens growth as well as the shelf-life extension of seafood as a perishable product using safe methods is one of the most important issues that have been attracted fisheries and food science researcher’s attention. The purpose of this study was to evaluate the inhibitory effect of Bunium persicum essential oil (EO) on inoculated Listeria monocytogenes growth in simulated broth culture models and fillet of Kutum (Rutilus frisii kutum). Black zira EO at 0.05%, 0.2% and 0.4% levels were added in fish peptone broth and Kutum broth, after each of them immediately had been inoculated with 104 CFU/ml L. monocytogenes and antilisterial properties of them were assessed in comparison with control group at refrigerator temperature (4 °C) for 12 days .Then the effect of Black zira EO at 0.2% and 0.4% levels on inoculated L. monocytogenes growth in kutum fillet was determined. Black zira EOs showed the strong bactericidal activity in fish peptone broth. However, this effect significantly decreased in kutum broth .The inhibitory effects of Black zira EO in kutum fillet was impressively lower than in fish simulated broth culture models.
