Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

Abstract

This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively.Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration-dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended.In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat. K E Y W O R D Scamel meat, gingerol, microbial quality, nisin, offal | 2095 TANG eT Al.

Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

“…Gharsallaoui et al [ 19 ] already found that nisin has strong antimicrobial effects on meat and meat products when used alone or in combination with other antimicrobials. The same findings were pointed out by Tang et al [ 6 ] who found that nisin combined with gingerol significantly reduced microbial growth and subsequent formation of biogenic amines in the meat and edible offal of camel. The highest dose of laper .OLE (1000 ppm) combined with nisin (25 ppm) kept TPM counts below 5 log 10 cfu/g values, even at the end of storage (30 days).…”

“…The promotion and preservation of the quality characteristics of camel meat constitute a major challenge for breeders, butchers, and, possibly, manufacturers located in arid regions. In recent years, several studies have been carried out on the use of different methods (biopreservation, modified atmosphere packaging (MAP) and active packaging) to extend the shelf-life of meat and meat products of several species such as camel, beef, and pork [ 4 , 5 , 6 ]. The search for new alternatives to maintain the quality stability of camel meat has become necessary.…”

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

“…Interestingly, significant positive correlations were observed between TBAs and TPC in the different fish species, particularly in the Tilapia, Herrings, and Sardine (Table 3). Similarly, Positive correlations between microbial counts and the formation of BAs were reported in the fish ( Visciano et al., 2012 ) , camel meat ( Tang et al., 2020 ) , and cheese ( Ma et al., 2020 ) . These results highly suggest that the initial microbial counts, storage conditions, and the kind of the fish determine the extent of the formation of BAs in the raw fish.…”

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

“…Meat and dairy products including mince, sausage, luncheon, basterma, milk, cheese, yoghurt, and dried milk powder are preferred by a large section of the population because of their specific aroma and flavor, high nutritive values, and their easy preparation. Hygienic measures adopted during handling and processing of such products affect their initial microbiological load and subsequently affect their safety, and keeping (Tang et al, 2020). Asa major task for the food hygiene and food microbiology sectors is to confirm their microbial status of the retailed meat, milk and their and meat and dairy products.…”