year 9, Issue 36 (12-2010)
J. Med. Plants 2010, 9(36): 136-144 |
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Sari A, Akhondzadeh Basti A, Rokni N, Ebrahimzadeh Mousavi H, Soltani M, Gandomi H, et al . Effect of Zataria multiflora Boiss. Essential oil on the Behavior of Vibrio parahaemolyticus in Salted Fish. J. Med. Plants 2010; 9 (36) :136-144
URL: http://jmp.ir/article-1-256-en.html
URL: http://jmp.ir/article-1-256-en.html
AA Sari1 
, A Akhondzadeh Basti * 2, N Rokni1 , H Ebrahimzadeh Mousavi3 , M Soltani3 , H Gandomi1 , N Choobkar4 , A Khanjari1 , S Abbaszadeh1 , R Partovi5 , A Malekshahi , A Zabihi
, A Akhondzadeh Basti * 2, N Rokni1 , H Ebrahimzadeh Mousavi3 , M Soltani3 , H Gandomi1 , N Choobkar4 , A Khanjari1 , S Abbaszadeh1 , R Partovi5 , A Malekshahi , A Zabihi
1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehrarn
2- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehrarn ,aakhond@ut.ac.ir
3- Department of Aquatic Animals Health, Faculty of Veterinary Medicine, University of Tehrarn
4- Department of Fisheries, Kermanshah Branch of Islamic Azad University
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehrarn, Tehran, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehrarn ,
3- Department of Aquatic Animals Health, Faculty of Veterinary Medicine, University of Tehrarn
4- Department of Fisheries, Kermanshah Branch of Islamic Azad University
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehrarn, Tehran, Iran
Abstract: (8108 Views)
Background: Thyme (Zataria multiflora Boiss.) is one of the Iranian traditional spices and it has antimicrobial effect on the pathogenic bacteria which are agents for some current food borne intoxications. Objective: The aim of this study was to evaluate the antimicrobial activity of Zataria multiflora Boiss. essential oil on V. parahaemolyticus in salted (8% Nacl in tissue) silver carp. Methods: Effect of different concentrations of this Essential oil (0.0%, 0.045%, 0.135%, 0.405%, 0.810 %) on behavior of V. parahaemolyticus in two temperatures (15, 25˚C) was determined by evaluation of the bacterial growth in salted fish fillets. Results: The essential oil in used concentrations had significant inhibitory effect on the growth of V. parahaemolyticus in salted fish compare with control treatment during the storage time (p<0.05). There was no significant difference between all treatments. Conclusion: The results showed that Zataria multiflora Boiss. essential oil had inhibitory effect on V. parahaemolyticus, therefore it can be considered as a natural preservative in salted fish.
Keywords: <, i>, Zataria multiflora<, /i>, Boiss., Essential oil, <, i>, Vibrio parahaemolyticus<, /i>, Salted fish
Type of Study: Research |
Subject:
Pharmacology & Toxicology
Received: 2009/11/4 | Accepted: 2010/04/26 | Published: 2010/12/21
Received: 2009/11/4 | Accepted: 2010/04/26 | Published: 2010/12/21
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