Effectiveness of Using Citrus Peel Extracts as Antibacterial in Some Meat Products

Abstract

Essential oils such as Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) are having antioxidant, antimicrobial, properties. The aim of this study, in general, at finding safe methods to resist the microbial activity of pathogenic bacteria, Delay oxidation processes and extended the shelf life of beef burger by using these essential oils. The objectives of the study are summarized as follows: 1- Analysis of active components of Sweet Orange peel (Citrus sinensis) and Lemon peel (Citrus limon) by GC-MS. 2- Study the effect of Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) essential oils activities on some Gram-negative and positive pathogenic bacteria in meat. 3- Investigate the effect of different concentrations of Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) essential oils on Keeping quality indices in beef burger such as Hydrogen ion concentration (pH), Total volatile basic nitrogen (TVBN), Thiobarbituric acid reactive substances (TBARS) and peroxide value (PV). 4- Check the effectiveness of different concentrations of Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) essential oils against total aerobic plate count, Yeast & moulds, Staphylococcus aureus and Coliforms group presented in beef burger. 5- Evaluate the overall acceptability of beef burger treated with different concentrations of Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) essential oils. The study clarified the following results: 1. Chemical composition of beef burger treated with different concentration of lemon and orange essential oils. The contents of moisture, protein, fat, salt and ash were determined in beef burger treated with different concentration of lemon and orange essential oils. The moisture content of all samples is in agreement with the Egyptian standard specifications (E.S.S) (1688/2005). All of the treatments had significant differences in moisture content, with the exception of T7 (Beef burger treated with nitrite 200ppm) which are consistent with each T1(Beef burger treated with 0.5% orange essential oils) and control samples. The protein content of all samples is in agreement with E.S.S (1688/2005), which limited