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Article

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

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Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
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Sharjah Institute for Medical Research, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
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Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
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Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
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Department of Chemistry, School of Natural Sciences, University of Ioannina, 45110 Ioannina, Greece
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Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
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Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates
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Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Author to whom correspondence should be addressed.
Academic Editor: Haiying Cui
Foods 2021, 10(12), 2980; https://doi.org/10.3390/foods10122980
Received: 16 October 2021 / Revised: 9 November 2021 / Accepted: 18 November 2021 / Published: 3 December 2021
(This article belongs to the Special Issue Food-Borne Disease Prevention and Risk Assessment 2.0 Edition)
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. View Full-Text
Keywords: antimicrobial; red meat; temperature abuse; refrigeration; marination; vacuum packaging antimicrobial; red meat; temperature abuse; refrigeration; marination; vacuum packaging
MDPI and ACS Style

Osaili, T.M.; Hasan, F.; Al-Nabulsi, A.A.; Dhanasekaran, D.K.; Obaid, R.S.; Hashim, M.S.; Radwan, H.M.; Cheikh Ismail, L.; Hasan, H.; Faris, M.A.-I.E.; Naja, F.; Savvaidis, I.N.; Olaimat, A.N.; Ayyash, M.; Holley, R. Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage. Foods 2021, 10, 2980. https://doi.org/10.3390/foods10122980

AMA Style

Osaili TM, Hasan F, Al-Nabulsi AA, Dhanasekaran DK, Obaid RS, Hashim MS, Radwan HM, Cheikh Ismail L, Hasan H, Faris MA-IE, Naja F, Savvaidis IN, Olaimat AN, Ayyash M, Holley R. Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage. Foods. 2021; 10(12):2980. https://doi.org/10.3390/foods10122980

Chicago/Turabian Style

Osaili, Tareq M., Fayeza Hasan, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Reyad Shaker Obaid, Mona S. Hashim, Hadia M. Radwan, Leila Cheikh Ismail, Haydar Hasan, Moez Al-Islam E. Faris, Farah Naja, Ioannis N. Savvaidis, Amin N. Olaimat, Mutamed Ayyash, and Richard Holley. 2021. "Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage" Foods 10, no. 12: 2980. https://doi.org/10.3390/foods10122980

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