Combined Influence of the Clove Essential oil and Grape Seed Extract on the Spoilage Related Bacteria of Buffalo Patties during the Storage at 8 C

In this study, the effect of the clove essential oil (EO) (0.1 %) and grape seed extract (GSE) (0.1 and 0.2 %) alone and in combination with each other on different spoilage related bacteria (mesophilic viable count, psychrotrophic viable count, lactic acid bacteria and Pseudomonas spp.) of raw buffalo patties was examined during inadequate refrigeration temperature (8 C) for 9 days. Results showed that until the end of storage, incorporation of 0.1% EO significantly effect the growth of Pseudomonas spp., psychrotrophic and lactic acid bacteria (P0.05) and did not affect growth of mesophilic bacteria. However, combining EO (0.1 %) and GSE (0.1 and 0.2 %) yielded any significant effect on mesophilic bacteria and Pseudomonas spp. During the storage of patties, mesophilic and psychrotrophic bacteria were most resistant and sensitive spoilage groups to the agents by 0-0.5 and 0.8 log cycles reduction, respectively. In conclusion, these findings demonstrated that in spite of the efficiency of clove EO for controlling spoilage flora of patty, GSE in mentioned concentrations had not satisfactory inhibitory activity on spoilage bacteria.