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

Abstract

The 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 6 0.33 mg/ 100 g and after 12 days reached to 39.2 6 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 6 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.

Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat

“…The effect of EOs on the results of sensory evaluation was largest in the case of the odor of raw meat. Other authors also observed the beneficial effects of adding EOs on the odor of such products as minced sheep meat, chicken breast meat, minced camel meat and minced beef (Govaris et al, 2010;Chouliara et al, 2007;Shahbazi et al, 2018;Skandamis and Nychas, 2001). Data in Table 4 indicate that the effect obtained may result not only from the masking effect of these additives, but also from the fact that they can directly limit the formation of some compounds.…”

“…In this study, the oils used were selected as acceptable in turkey meat in the preliminary sensory evaluation. One of the effects of adding EOs to meat may be an improvement in its odor during refrigerated storage (Govaris et al, 4 2010;Chouliara et al, 2007;Shahbazi et al, 2018;Skandamis and Nychas, 2001). The effect observed may be due to both masking the spoiled meat odor by the added volatile substances and the direct influence of EO components on the chemical, biochemical and microbial reactions, resulting in the formation of components of the odor of spoilage.…”

A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

“…Fresh garlic was reported to impart antioxidant and antimicrobial effects at 40g/kg in camel meat. Shahbazi et al [85] also reported that essential oil from Mentha spicata at concentrations of 0.5% and 1% improved preservation of camel meat without developing any unfavourable organoleptic properties. Incorporation of ginger improved the physicochemical and sensory properties of camel burgers [86].…”

Antimicrobial Effects of Lactobacillus acidophilus and Lactobacillus reuteri against Campylobacter jejuni in Fresh and Roasted Chicken Breast Fillets

“…C. jejuni (NCTC 11168) was obtained from the Department of Microbiology, School of Medicine at Kermanshah University of Medical Sciences, cultured in the BHI broth at the temperature of 37 ± 1 °C overnight, and diluted to 5 (high) and 3 log CFU/ml (low) using a tenfold serial dilution in 0.1% peptone water for further experimentation [29].…”