EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEAT

Abstract

ABSTRACT

The effect of onion (Allium cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected Escherichia coli and yeast-mould counts (P < 0.05, P < 0.01); Pseudomonas spp., aerobic mesophilic bacteria and total coliforms were not affected significantly (P > 0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.

PRACTICAL APPLICATIONS

The effects of onion extracts on beef meat microbial spoilage were evaluated. Microbial spoilage of meat is an important factor influencing consumer health directly as well as influencing the cost and food availability. Antimicrobial activity of onion juice in different researches was previously reported. In this study, onion extract reduces some microbial contamination of beef fillet meat by inhibiting Escherichia coli and yeast-mould counts during 9 days at refrigeration conditions. Onion extract can find applications especially with service preservation of meat meals, with the aid of refrigeration, which is also prepared with onion flavor (döner kebap, meat balls, cig köfte, etc.).