Abstract
The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
Highlights
In Algeria, the consumption of dromedary meat has increased significantly in recent years
[27], when using anoxic days of storage. These results suggest that modified atmosphere packaging (MAP) had a significant impact on the quality of refrigerated
Sensory thanksacceptability to a possible synergism among hurdles, the application of combined treatments during 21 days of storage. These results suggest that MAP had a significant might helpimpact to extend shelf-life of camel meat by reducing the growth of spoilage microorganisms on thethe quality of refrigerated camel meat
Summary
In Algeria, the consumption of dromedary meat (one-humped camel) has increased significantly in recent years. For the Algerian government, the development of the camel meat sector has always been a priority in order to meet the needs of the population of the far south in terms of animal protein. No up-to-date statistics on the number of tons of camel meat consumed in the region of Tassili n’Ajjer or the total in Algeria are available. Organization (FAO) statistics, during the decade 2007–2017, the Algerian camel herd increased from. 286,670 heads in 2007, to 315,000 heads in 2011, to 381,882 heads in 2017 [1] This increase is the result of several camel breeding development programs implemented by the Algerian Government. With 5190 tons of camel meat produced in 2011, Algeria ranks fifteenth in the world for camel meat
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
