Effect of Foeniculum vulgare seed essential oil on the Staphylococcus aureus in minced Cyprinus carpio

The antimicrobial properties of medicinal plants essential oil are caused an increase of its application as a natural preservative in foods. The aim of this study was to investigate the effect of Foeniculum vulgare seed essential oil on the quality of minced Cyprinus carpio inoculated (103 CFU/g) with Staphylococcus aureus during refrigerated storage (4˚C). The essential oil was extracted by using a Clevenger apparatus with water distillation method and in concentrations of 4, 6 and 8 µL/g were added to the mince inoculated with Staphylococcus aureus. Microbial (S. aureus count, Total viable count (TVC) and Psychrophilic bacteria count (PTC) and chemical parameters (pH, Thiobarbituric acid (TBA) and Total volatile basic nitrogen (TVB-N) were measured at 24, 72, 144, 216 and 218 hours. According to the results of this study, S. aureus count increased in control during storage but decreased in treatments containing essential oil. The lowest count of TVC and PTC were observed in the mince containing 8 µL/g of essential oil. Significant differences (p>0.05) were observed between the pH of control and treatments containing essential oil. The TBA and TVB-N values of treatments increased during storage but this increase was lower in treatments containing essential oil.The Fillets containing 6 µL/g of essential oil had better sensory evaluation.The results of this research showed that F. vulgare seed essential oil have antioxidant and antibacterial properties and increased the shelf life of minced C. carpio during refrigerated storage.