N. Choobkar
M. Soltani
H. A. Ebrahimzadeh Mousavi
A. Akhonzadeh Basti
A. Matinfar

The effects of different concentrations of Zataria multiflora  essential oils at concentrations of ۰, ۰.۰۰۵, ۰.۰۱۵, ۰.۰۴۵, ۰.۱۳۵, ۰.۴۰۵ and ۰.۸۱۰% on the growth of Staphylococcus aureus were studied in a food model system, light salted fillets of silver carp (Hypophthalmichthys molitrix) at storage temperature of ۱۰ºC for ۲۱ days. The results showed that there was no significant difference in bacterial growth between samples treated with different concentrations of Z. multiflora  essential oil and control group immediately post-inoculation. However, there was significant difference in growth of S. aureus  between samples treated with concentration of ۰.۱۳۵ of Z. multiflora  essential oil and control samples (P<۰.۰۵) on ۲ and ۶ days post-storage. No significant difference was observed on the growth of S. aureus in samples treated with lower concentrations of Z. multiflora  (below ۰.۰۴۵%) compared with control group (P>۰.۰۵) except of ۱-day post-storage. The most inhibitorial effects were observed in the samples treated with ۰.۴۰۵% and ۰.۸ ۱۰% of Z. multiflora  essential oil up to ۹ and ۱۲ days post- storage, respectively. 

Staphylococcus aureus, Light salting, Silver carp fillet, Zataria multiflora essential