Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage.

Tareq M Osaili,Fayeza Hasan,Richard Holley,Farah Naja,Anas A Al-Nabulsi,Mutamed Ayyash,Leila Cheikh Ismail,Amin N Olaimat,Ioannis N Savvaidis,Haydar Hasan,Hadia M Radwan,Reyad Shaker Obaid,Dinesh Kumar Dhanasekaran,Moez Al-Islam E Faris,Mona S Hashim

doi:10.3390/foods10122980

Abstract

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 background 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.

Highlights

The world production of meat is estimated to be around 340 million tonnes per year.Average annual consumption is estimated at 43 kg meat/person, with the level being even higher in developed countries [1]
If microorganisms such as lactic acid bacteria (LAB), Enterobacteriaceae (EN), Pseudomonas (PS), and yeast and molds (Y&M) grow, they can result in early spoilage [7]
Camel meat demand is growing in the marketplace because it is perceived to be a healthy alternative based on its greater content of vitamins, minerals and amino acids compared to other red meats [4]

Summary

Introduction

The world production of meat is estimated to be around 340 million tonnes per year.Average annual consumption is estimated at 43 kg meat/person, with the level being even higher in developed countries [1]. The world production of meat is estimated to be around 340 million tonnes per year. The rise in demand is probably associated with the perception that camel meat is healthier compared to others in terms of fat, vitamin, mineral and amino acid content [4]. The high water activity (aw), apt pH, and protein and mineral content found in meat constitute an excellent medium for microorganisms to proliferate [6]. If microorganisms such as lactic acid bacteria (LAB), Enterobacteriaceae (EN), Pseudomonas (PS), and yeast and molds (Y&M) grow, they can result in early spoilage [7]

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Conclusion