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AuthorOsaili, Tareq
AuthorSavvaidis, Ioannis N.
AuthorAtoui, Ali
AuthorTsiraki, Maria I.
AuthorKaram, Layal
Available date2024-01-29T07:16:58Z
Publication Date2023-07-26
Publication NameInternational Journal of Food Properties
Identifierhttp://dx.doi.org/10.1080/10942912.2023.2238919
CitationOsaili, 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.
ISSN1094-2912
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85165782351&origin=inward
URIhttp://hdl.handle.net/10576/51309
AbstractThe 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.
SponsorOpen Access funding was provided by the Qatar National Library.
Languageen
PublisherTaylor & Francis
SubjectBuffalo
essential oil
marination
shelf-life
spoilage
vacuum packaging
TitleMicrobiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil
TypeArticle
Pagination1953-1967
Issue Number1
Volume Number26
ESSN1532-2386
dc.accessType Open Access


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