Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

Abstract

AbstractThe aim of the present study was incorporation of Mentha spicata essential oil (MSO) at three different concentrations (0.5, 1, and 1.5% vol/wt) into raw minced camel meat to extend shelf life and evaluate its antibacterial activity against Listeria monocytogenes for 12 days at refrigerated temperature. Final microbial population (total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, and L. monocytogenes) decreased approximately 1–4 log CFU/g in treated samples compared to control. The initial total volatile base nitrogen was 8.86 ± 0.33 mg/100 g and after 12 days reached to 39.2 ± 0.13 mg/100 g in control, while it was lower than 25 mg/100 g for treated samples with 1 and 1.5% MSO. At the end of storage time in control samples peroxide value reached to 2.57 ± 0.01 meq peroxide/1,000 g lipid, while the values for the treated samples remained lower than 2 meq peroxide/1,000 g lipid. Moreover, during 12 days of storage, odor, color and also appearance of the minced camel meat treated with 0.5% MSO were superior.Practical applicationsToday as people tend to consume natural foods due to health concerns, the use of natural preservatives such as essential oils is increasing. Around the different parts of Iran Mentha spicata plant is known as a popular flavoring ingredient in home food making. In the present study, M. spicata essential oil as a natural substance could successfully extend the shelf life and control Listeria monocytogenes in fresh minced camel meat stored at refrigerated temperature for 12 days of storage. M. spicata essential oil can be used as a replacement to synthetic preservatives as well as synthetic flavorings in minced camel meat.