Extraction, Characterization of Essential Oils of Ginger (Zingiber officinale rosco) and Study the Effectiveness of Antimicrobial on Shelf life extension of Minced Beef Meat | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 41, Volume 29, Issue 2, December 2016, Pages 523-535 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2016.123587 | ||
| Author | ||
| Nawal K. Z. Al-Fadhly | ||
| Abstract | ||
| Extracted essential oil from dry roots ginger (Zingiber officinale roscoe) by hydro distillation in temperature at 80ºc for 6 hr. , the extracted essential oil was 1.2% . determination of appeared chemical composition of dry ginger that moisture, protein, fat and ash10.26%, 10.06% , 4% , 3.37% respectively, Characterization of the dry root ginger essential compounds oil the oil had 21 compounds like Methyl 12, 15-octadecadienoate 34.05% with a molecular weight 294 Dalton. the inhibitory effect of extracted essential oil were examined against five genera of bacteria using 0.1 ml and 0.2 ml and agar well diffusion method the inhibition zone of bacteria E. coli, Salmonella, Pseudomonas sp. and Bacillus were (20, 20, 60, 25)mm resp. in percentage (0.2)ml while inhibition bacteria Staphylococcus aureus in any percent oil used and giving bacteria Bacillus only inhibition zone diameter 30 mm in percentage oil 0.1 ml for oil while other types inhibition from studied bacteria on the percentage , the inhibition ability for oil against fungi that observed no effected for oil percentage 0.1 ml on all fungi study while on 0.2 ml reached inhibition percentage 100% for mold Alternaria alternata and inhibition mold Asperillus fumigatus while mold Aspergillus niger few inhibition were 2mm and that inhibition zone diameter mold Fusarium sp., Penicillium notatum and Aspergillus flavus (60, 17, 7) mm, consequently. And that inhibition zone diameter for yeast genera Candida three types that Candida krusei, Candida glabrata and Candida parapsilosis consequently (19, 19, 18)mm and inhibition yeast Candida tropicalis and effect of dry ginger and extracted oil on log (cfu.gm-1) total count bacteria and total coliform in minced beef meat and storage in cooling temperature 4ºc and freezing - 20ºc in shelf life (0, 24, 48) hour observed its role in decreased that number of treatment meat minced. | ||
| Keywords | ||
| ginger; essential oil; MAS; antimicrobial | ||
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