Onion is a type of glandular fleshy underground plant of tulip family with scientific name allium cepa. onion has air part and food root. the food root part has been used in this research. onion has properties of flavoring, antimicrobial, and antioxidant. the smell and flavor of onion relates to its environmental combination and genetic. the antimicrobial feature of onion has been studied in this research the aim of which is to study the effects of different concentrations of onion extract on the whole number of live microbes found in meat, total number of forms, the number of staphylococcus aureus, the number of fungus (mold and yeast), sensory evaluation in samples meat produced in different time markets.
Methods
The raw extract of onion obtained with 1%, 2%, 3% concentrations in this research has been studied in 0%, 24, 48, 72 hrs. time intervals and the number of microbial after dilution of color colonies along with created edges have been recorded.
Results
Data analysis with significant (p<0/05) was also done by spss software. and the results of microbial tests showed that significant difference was found with daily increase of onion extract and the number of microbial in presence of onion extract declined compared to the meat but this difference was not observed from third day forward. also no mold was observed both in treatments group and witness group and the number of yeast was insignificant. the average of formation sensory features in times of 0 and 24 hrs had been excellent, but obtained good and bad after 48 hrs. thus, it can be concluded that onion extract in removing meat bacterial, especially on staphylococcus aureus and total forms and overall numbers had been influential and determining certain concentration in controlling the best concentration 2% and 1% with the time interval 0 to 24 hrs, and had no significant influence on molds.
Conclusion
The results of this research helps produce food with least microorganism and best quality in areas where meat food is distributed and besides the satisfaction of consumers, this contributes the prevention of zyunur diseases which is one of the main causes of diseases in humans.
Keywords
Onion roots, red meat bacteria, the role of onions in meat, sensory sensation of meat.
