The effect of thyme extract (Zataria multiflora) on the microbial and chemical quality of surimi common carp (Cyprinus carpio) during refrigerated storage (1 ± 4 ° C)

In this study of common carp surimi produced under the influence of different concentration of thyme (0, 2 and 4%) was investigated. The samples were stored in a refrigerator for 15 days and the three days of the microbial tests include measurement of total bacterial load, Enterobacteriaceae and Pseudomonas bacteria and the total volatile nitrogenous bases was performed on the samples. The results showed that the total bacterial load in any of the treatments until the end of the storage period did not exceed the limit. In such a way that the maximum value of the total bacterial load in control samples 5.11 and the samples treated with thyme extract 5.03 log cfu per g. Enterobacteriaceae bacteria levels at the end of the storage period between treatments did not show significant differences, except day of 9 that the amount of bacteria in the control sample, significantly more samples treated with the extract. Pseudomonas bacteria levels between different treatments until the end of the storage period but did not show a significant difference between days 1 and 6, that's two times the amount of bacteria in control samples was significantly more than treatment with 4% , However, the samples treated with the extract showed no significant difference of 2%. The total volatile nitrogenous bases in samples treated with the extract were less than the control sample until the end of the storage period except the first day. Based on the findings of this study can be stated Thyme extract has anti-bacterial compounds will be retained for a short period of surimi from bacterial spoilage during refrigerated storage used.