TY - JOUR
T1 - Effect of essential oils and vacuum packaging on spoilage-causing microorganisms of marinated camel meat during storage
AU - Osaili, Tareq M.
AU - Hasan, Fayeza
AU - Al-Nabulsi, Anas A.
AU - Dhanasekaran, Dinesh Kumar
AU - Obaid, Reyad Shaker
AU - Hashim, Mona S.
AU - Radwan, Hadia M.
AU - Cheikh Ismail, Leila
AU - Hasan, Haydar
AU - Faris, Moez Al Islam E.
AU - Naja, Farah
AU - Savvaidis, Ioannis N.
AU - Olaimat, Amin N.
AU - Ayyash, Mutamed
AU - Holley, Richard
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/12
Y1 - 2021/12
N2 - The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat back-ground microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10◦C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10◦C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10◦C. At 10◦C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.
AB - The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat back-ground microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10◦C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10◦C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10◦C. At 10◦C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.
KW - Antimicrobial
KW - Marination
KW - Red meat
KW - Refrigeration
KW - Temperature abuse
KW - Vacuum packaging
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U2 - 10.3390/foods10122980
DO - 10.3390/foods10122980
M3 - Article
AN - SCOPUS:85121385610
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 12
M1 - 2980
ER -