Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil
المؤلف | Osaili, Tareq |
المؤلف | Savvaidis, Ioannis N. |
المؤلف | Atoui, Ali |
المؤلف | Tsiraki, Maria I. |
المؤلف | Karam, Layal |
تاريخ الإتاحة | 2024-01-29T07:16:58Z |
تاريخ النشر | 2023-07-26 |
اسم المنشور | International Journal of Food Properties |
المعرّف | http://dx.doi.org/10.1080/10942912.2023.2238919 |
الاقتباس | Osaili, T., Savvaidis, I. N., Atoui, A., Tsiraki, M. I., & Karam, L. (2023). Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil. International Journal of Food Properties, 26(1), 1953-1967. |
الرقم المعياري الدولي للكتاب | 1094-2912 |
الملخص | The demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. In the control (without marinade), the population of all the spoilage microorganisms increased by 3.8–6.3 and 4.5–6.3 log cfu/g, at 4 and 12°C, respectively, during storage. On the last day of storage, at both 4 and 12°C, the spoilage microorganisms’ populations were lower for the marinated meat (without citrox and EO) by 1–2 log cfu/g (based on microorganism type) compared to its unmarinated counterpart. The combination of citrox and oregano essential oil (EO) resulted in decreases of 3.0–6.8 and 3.2–6.8 log cfu/g for mesophilic aerobic bacteria, Pseudomonas spp. lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, and yeasts, at 4 and 12°C, respectively. The pH values of the treatments with citrox and oregano EO followed a steadily decreasing (P <.05) trend during storage. The recorded sensory data supported that meat marinated with those 2 natural antimicrobials led to a buffalo meat of acceptable quality. Marinade combined with citrox and oregano EO can provide a potential not previously studied solution for buffalo meat preservation. |
راعي المشروع | Open Access funding was provided by the Qatar National Library. |
اللغة | en |
الناشر | Taylor & Francis |
الموضوع | Buffalo essential oil marination shelf-life spoilage vacuum packaging |
النوع | Article |
الصفحات | 1953-1967 |
رقم العدد | 1 |
رقم المجلد | 26 |
ESSN | 1532-2386 |
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