EFFECT OF ZATARIA MULTIFLORA BOISS ESSENTIAL OIL AND GRAPE SEED EXTRACT ON THE SHELF LIFE OF RAW BUFFALO PATTY AND FATE OF INOCULATED LISTERIA MONOCYTOGENES

The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life.