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

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

doi:10.3390/foods10122980

Cited by 18 publications

(19 citation statements)

References 27 publications

(55 reference statements)

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“…Microbial analyses were performed as per previously published protocols (FDA, 2015; Osaili, Hasan, Al‐Nabulsi, Dhanasekaran, Obaid, Hashim, et al., 2021). Samples were analyzed on days 0, 1, 4, and 7.…”

Section: Methodsmentioning

confidence: 99%

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Osaili

Al‐Nabulsi

Hasan

et al. 2022

Journal of Food Science

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“Chicken tawook” is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade – with or without EOs) were stored in bags under AP and VP (Geryon®) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony‐forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. Practical Application The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf‐life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf‐life of marinated chicken tawook and facilitate its storage and transportation.

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Section: Methodsmentioning

confidence: 99%

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Osaili

Al‐Nabulsi

Hasan

et al. 2022

Journal of Food Science

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“…Some features to consider for proper processing and storage are high water activity (aw), pH, and nutrient content. Together, these elements create an excellent medium for the proliferation of microorganisms [ 14 ]. The most common problems with spoilage in meat and meat products result from the ease with which they are affected by high rates of lipid oxidation and microbial contamination if they are not correctly handled and/or preserved.…”

Section: Mechanism Of Deterioration In Meatmentioning

confidence: 99%

“…Because it is a raw material, meat is susceptible to quality deterioration during processing, especially if mishandled. In addition, the high water-activity characteristic of meat (~0.99) makes it an excellent medium for microorganism proliferation [ 14 , 27 ]. Common pathogens in meat include Campylobacter jejuni , Clostridium perfingens , Escherichia coli O157:H7, Listeria monocytogenes , Salmonella , Staphylococcus aureus , and Campylobacter spp.…”

Section: Mechanism Of Deterioration In Meatmentioning

confidence: 99%

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

et al. 2022

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Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

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“…In addition, it provides water retention and product yield (ALAHAKOON et al, 2014). Thus, it improves the microbiological quality of the product and increases its shelf life (BALTIĆ et al, 2015;KARAM et al, 2020;OSAILI et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Spice extracts such as oregano, rosemary, coriander, thyme and basil, among others, may be potential natural antioxidants in meat products (FELLENBERG et al, 2020). In addition, they are inhibitors of food-borne microorganisms due to the presence of phenolic compounds in their composition (BOSKOVIC et al 2017;STANOJEVIC et al, 2017;BOSKOVIC et al, 2019;KARAM et al, 2020;OSAILI et al, 2021). Furthermore, studies have shown the influence of the use of natural additives on the color (MILANI et al, 2010) and flavor of meat products (BOSKOVIC et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Natural extracts marination in chicken breast fillets

2023

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This study evaluated the effects of natural extracts on chicken breast fillet marinades regarding the physicochemical properties, oxidative stability, and the Staphylococcus aureus and Escherichia coli inhibition during 21 days of storage. Chicken breast fillets (Pectoralis major) (128 units) purchased in a local market, were used, allocated in a completely randomized block design, in a 4 x 4 factorial scheme (antioxidant x storage time), totalling 16 treatments with eight replicates. The TBARS and the pH values were not influenced by the analyzed factors. For the color results, the values of L* and b* were lower in the marinated chicken breast fillets with basil and BHT, respectively. When assessing the effect of storage time, an increase in oxidation was observed up to 21 days of storage. For pH, a quadratic decrease after storage with an increase in the pH value from the 11th day of storage was observed. In the color results, there was a linear decrease in the L* value during the storage period and in the value of b* a quadratic effect was observed with a reduction of this intensity up to 21 days of storage. In relation to the value of a*, a quadratic effect with an increase in the red intensity from the 7 days of storage was observed. For the counting of the S. aureus, the treatments presented 102 CFU/g up to 14 days, except for the basil which exceeded the limit established by the legislation at 14 days.

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

Cited by 18 publications

References 27 publications

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Natural extracts marination in chicken breast fillets

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