Effect of Carum copticum seed essential oil on the Escherichia coli inoculated in minced Cyprinus carpio

This study aimed to investigate the effect of Carum copticum seedessential oil on inhibition the growth of Escherichia coli inoculated in minced of Cyprinus carpio during refrigerated storage (4˚C). Carum copticum seedessential oil with concentrations of 2, 3 and 4 µL/g were added in minced of C. carpio inoculated (10 3 CFU/g) with E. coliand after packing stored in refrogerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial parameters (E. coli count, TVC and PTC) were measured at 24, 72, 144, 216 and 288 times (hrs). The PV, TBA and TVB-N values increased during storage in all treatments but this increase was lower in treatments containing C. copticum seedessential oil. TVC and PTC counts decreased with increaseing of C. copticum seedessential oil. The treatments containing C. copticum seedessential oil was inhibited the growth of E. coli and decreased E. coli number after 144 hrs. The concentration of 4 µL/g of C. copticum seedessential oil showed the greatest effect on chemical and microbial parameters. Thus it can be concluded that the C. copticum seedessential oil has antibacterial and antioxidant properties and recommended to preservative of fisheries products.