Effect of Zataria multiflora Boiss. Essential oil on the Behavior of Vibrio parahaemolyticus in Salted Fish

Author(s):

Sari Aa (D.V.M.) , Akhondzadeh Basti A. , Rokni N. , Ebrahimzadeh Mousavi H. , Soltani M. , Gandomi H. , Choobkar N. , Khanjari A. (D.V.M.) , Abbaszadeh S. (D.V.M.) , Partovi R. (D.V.M.) , Malekshahi A. (D.V.M.) , Zabihi A. (D.V.M.)

Message:
Abstract:
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%, 0.35%, 0.405%, 0.80 %) on behavior of V. parahaemolyticus in two temperatures (5, 5˚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.
Language:
Persian
Published:
Journal of Medicinal Plants, Volume:9 Issue: 36, 2010
Page:
136
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