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Journal of Meat Science
Year : 2018, Volume : 13, Issue : 1
First page : ( 32) Last page : ( 36)
Print ISSN : 0975-5209. Online ISSN : 2581-6616.
Article DOI : 10.5958/2581-6616.2018.00004.X

Antimicrobial Efficacy of Cardamom and Star Anise Powders on E. coli O157: H7 and other Microbial Quality Indicators in Minced Beef under Refrigeration Storage (5±1°C)

Kumar A. Vinoth, Pal U. K.*, Mandal P. K., Kasthuri S., Antony P.X.1

Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry-605009

1Department of Veterinary Microbiology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry-605009

*Corresponding author E-mail address: paluttamkumar@gmail.com

Online published on 9 April, 2019.

Abstract

Now-a-days consumers prefer natural foods without chemical preservatives. In this context, the present study was undertaken to evaluate antimicrobial efficacy of cardamom and star anise powders against E. coli O157: H7 and other common microbial indicators in minced beef during refrigeration storage (5±1oC). Reduction in E. coli O157: H7 population in 2 percent star anise powder treated samples was significantly (P<0.05) higher than samples treated with 2 percent cardamom powder and control samples. The standard plate count, coliform counts, psychrophilic and yeast and mold counts (log cfu/g) of treatment groups were significantly (P<0.001) lower than control throughout the storage period. Samples treated with 2 percent star anise powder showed significant (P<0.001) decrease in all microbial counts than 2 percent cardamom powder and control group. The addition of the 2 percent cardamom and 2 percent star anise powders into minced beef exhibited antimicrobial activity and successfully extended its shelf life to 5 and 6 days, respectively compared to 3 days in control samples at 5±1°C.

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Keywords

Antimicrobial activity, Cardamom powder, E. coli O157H7, Minced beef, Star anise powder.

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