Effect of Vacuum Packaging and Natural Ingredients on the Physical and Microbiological Properties of Fresh Oregano ( Origanum syriacum ) Products

摘要: Fresh oregano (Origanum syriacum L.) is considered one of the most commonly used aromatic herbs in Mediterranean diet. This study aimed to evaluate possibility extend shelf life fresh leaves by employing vacuum packaging and natural ingredients. In this study, 132 samples have been prepared packs divided into four treatments (n=33/treatments). The recipes were labeled as A (Only 100%, Control), B (fresh 63.2%, onion 15%, olive oil 20%, NaCl 1.8%), C 61.91%, 1.8%, sumac powder 1.29%), D (Fresh 59.2%, 15% onion, 20% oil, 1.8% salt, 4% lactic Acid, ultimate pH 4.4). potential growth Clostridium botulinum using sporogenes DSM795 a surrogate microbe has assessed. Moreover, color attributes (L*, a*, b*), microbiological counts (aerobic, anaerobic, psychrotrophic well yeast molds), pH- values evaluated during storage period (42 days). Both spot spreading agar journey methods showed that groups could be resisted DSM 795. It was found acid effective ingredient against aerobic, bacteria if compared onion. On another hand, Group significantly (pL* b*-values with other groups. conclusion, addition (group D) antimicrobial agent comparison addition, enhanced safety product inhibition