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This study presents data about the chemical composition and antimicrobial effect of Satureja hortensis L. used as both dry plant and essential oil, on fresh cow’s cheese, in order to extend its shelf-life. The proximate and elemental composition of dry plant of Satureja hortensis L. highlights important level of microelements. The content of microelements increases even when small amounts of Satureja hortensis in fresh cheese were added. The addition of Satureja hortensis dry plant leads to an increase in Fe (13.46–65.54%) and Mn (8.33–88.33%) content of fresh cheese, depending on the amount of plant added. The composition of essential oil isolated from Satureja hortensis L. was analyzed by GC-MS and the main compounds found were carvacrol (19.68%), o-cymene (30.86%), and p-cymene (28.07%). In order to use Satureja hortensis L. as natural preservative in food industry, in vitro effect of plant extract and essential oil against Staphylococcus aureus Gram-positive bacteria was tested. The oil of Satureja hortensis L. showed antimicrobial activity at 0.50–1.5%, while the alcoholic extract does not inhibit Staphylococcus aureus mycelial growth. The antimicrobial effect of Satureja hortensis L. dry plant in various proportions (0.5–1.5%) and essential oil (0.1%; 0.25%; 0.5%), on fresh cow’s cheese, was assessed after 3 and 7 days by counting colonies obtained at 30°C. Results have shown that the addition of Satureja hortensis L. dry plant and essential oil led to a reduction in the total number of germs, this reduction being more significant when the essential oil was used. Regarding the effect of Satureja hortensis L. essential oil against Staphylococcus aureus inoculated in fresh cow’s cheese, the results highlight that the essential oil of Satureja hortensis L. may be a natural solution to prevent the development of this bacteria, while the ethanol extract does not prove to be effective. [ABSTRACT FROM AUTHOR]

ABSTRACT Summer savory ( Satureja hortensis L.) can be used for the preservation and/or extension of the shelf life of raw and processed foods owing to its antioxidant and antimicrobial activities. In this study, the effects of different concentrations of lyophilized water extract of S. hortensis (LSHWE) on the shelf life of ground beef were investigated. Ground beef was treated with various concentrations of LSHWE (i.e., 0, 100, 250 and 500 ppm) and stored at 4 ± 0.5C for 72 h. LSHWE concentrations had statistically significant effects on the microbial counts. In ground beef samples treated with LSHWE, mesophilic, psychrotrophic, Pseudomonas and Enterobacteriaceae decreased. Different LSHWE concentrations had also significant effects on pH. Lipid oxidation decreased, depending on LSHWE concentrations, and 500 ppm of LSHWE gave the lowest thiobarbituric acid reactive substance values, with 11.57 ± 4.07 µmol malonaldehyde/kg at the end of storage. LSHWE levels had also significant effects on color values ( L*, a* and b*) of the ground beef. PRACTICAL APPLICATIONS The consumption of ground beef is popular worldwide, but ground beef is more susceptible to lipolytic reactions and to microbial spoilage because of its larger surface area compared with other fresh meat products. These can lead to a shorter shelf life with potential risks for human health during storage at low temperature. The counts of spoilage bacteria such as Pseudomonas and psychrotrophic in the ground beef can be suppressed, and lipid oxidation can be decreased using natural antimicrobial and antioxidant agents. Our study has clearly shown that preservation of ground beef using lyophilized Satureja hortensis L. water extract leads to shelf life longer than that of normal ground beef during storage at 4 ± 0.5C for 72 h. [ABSTRACT FROM AUTHOR]