Effect of temperature, pH, salt, leaf citrus essential oil and modified atmosphere packaging in control of Salmonella typhimurium in Burger fish

The aim of this study was to determine the effect of temperature, pH, salt, Citrus aurantium eseential oil and modified atmosphere packaging (50% carbon dioxide, 45% nitrogen and 5% oxygen) on control of Salmonella typhimurium was carried out in 1996-97. In this research, pH was adjusted at 5.5, 6 and 7.5, temperature at 4, 25 and 37 ºC, salt at three levels 0, 1.5 and 3 %, and citrus essential oil at 0, 0.025 and 0.05%. S. typhimurium growth was increased in fish burger at pH 5.5, 6 and 7.5 at 4, 25 and 37 ° C, during 12 days of storage. Bacterial growth was increased at pH 7.5 with 1.5% and 3% salt and 0.025% and 0.05% citrus essential oil at 4, 25 and 37 ° C, respectively, on days 6, 8, 10 and 12. Growth was also observed at pH 6 with 1.5% salt and 0.025% citrus essential oil on days 8, 10 and 12 at 25 and 37 ° C. At 4 ° C at pH 5.5 with 1.5% salt and citrus oil 0.05%, pH 5.5 and 6 with 3% salt and citrus oil 0.05%, pH 5.5 with salt 3% and 0.025% citrus essential oil were not observed of growth of bacterial on the 8th, 10th and 12th days. Citrus essential oil at 0.05% level at 4 ° C, 3% salt and pH 5.5 had the ability to control Salmonella typhimurium growth in fish burger.