IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT
Camel minced meat is widely used in the world especially they were used to produce low-cost protein when compared with other animals. Therefore, the current study aimed to assess the effects of chitosan, rosemary essential oils, and sodium lactate on the organoleptic, chemical, and bacteriological...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2021-12-01
|
| Series: | Slovenian Veterinary Research |
| Subjects: | |
| Online Access: | https://www.slovetres.si/index.php/SVR/article/view/1428 |
| _version_ | 1797224984150540288 |
|---|---|
| author | Mohamed Hussein Samar Mohamed Abd El-Salam Hafez Mohamed Elabassy Khalid Almotair |
| author_facet | Mohamed Hussein Samar Mohamed Abd El-Salam Hafez Mohamed Elabassy Khalid Almotair |
| author_sort | Mohamed Hussein |
| collection | DOAJ |
| description |
Camel minced meat is widely used in the world especially they were used to produce low-cost protein when compared with other animals. Therefore, the current study aimed to assess the effects of chitosan, rosemary essential oils, and sodium lactate on the organoleptic, chemical, and bacteriological quality of camel minced meat during refrigerated storage at 4°C. Twenty kg of camel meat (round meat) were obtained 24 hours after slaughter. The meat was minced and classified into four groups; untreated control and three treated groups (0.2% rosemary oil, 2% sodium lactate and 1% chitosan), which was kept under chilling conditions at 3±1° C and examined at different storage periods (zero-time, 3rd, 5th and 7th days of storage). The organoleptic, chemical, and bacteriological quality of minced meat was assessed. The surface discoloration was noticed on the 3rd day of the control group, but all treated groups retained their normal color especially 1% chitosan group, which maintained the highest value of redness. The sodium lactate group at 7th day of storage had pH, total volatile basic nitrogen (TVB-N mg/ 100 g) and thiobarbituric acid (TBA mg/kg) of 6.13, 14.3 and 1.08, respectively, while they were 6.37, 16.4 and 0.82 of rosemary group and 6.29, 15.64 and 0.72 of chitosan group, respectively. Spermine, spermidine, putrescine and tyramine were detected without significant differences in all examined groups but cadaverine and tryptamine were significantly low in all groups when comparing with the control group. Sodium lactate exhibits a great effect against bacterial growth on the 7th day of chilling by minimizing the bacterial load to be 5.95, 3.44 and 3.21 log10 CFU/g for psychrotrophic, Enterobacteriaceae and pseudomonas, respectively with original counts of 6.98, 4.51, and 4.29 log10 CFU/g, respectively. The current study concluded that the quality of camel minced meat could be enhanced by adding rosemary, sodium lactate, and chitosan, but sodium lactate was the best in controlling bacterial proliferation and biogenic amine formation.
|
| first_indexed | 2024-04-24T14:01:48Z |
| format | Article |
| id | doaj.art-040bde10c9664bb4b73124ed98c76b9c |
| institution | Directory Open Access Journal |
| issn | 1580-4003 2385-8761 |
| language | English |
| last_indexed | 2024-04-24T14:01:48Z |
| publishDate | 2021-12-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Slovenian Veterinary Research |
| spelling | doaj.art-040bde10c9664bb4b73124ed98c76b9c2024-04-03T12:38:31ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Slovenian Veterinary Research1580-40032385-87612021-12-015824-Suppl10.26873/SVR-1428-202IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEATMohamed Hussein0Samar Mohamed1Abd El-Salam Hafez2Mohamed Elabassy3Khalid Almotair4Food Control Department, Faculty of Veterinary Mehttps://orcid.org/ 0000-0002-1729-0505 dicine, Zagazig University, Zagazig 44519, EgyptFood Control Department, Faculty of Veterinary Medicine,Zagazig University, Zagazig 44519,EgyptFood Control Department, Faculty of Veterinary Medicine,Zagazig University,Zagazig 44519,EgyptDepartment of Public Health, College of Public Health and Health Informatics, Ha'il University, Ha’il 2440, Saudi ArabiaMolecular diagnostic and therapeutic treatment unit, Ha'il University, Ha’il 2440, Saudi Arabia Camel minced meat is widely used in the world especially they were used to produce low-cost protein when compared with other animals. Therefore, the current study aimed to assess the effects of chitosan, rosemary essential oils, and sodium lactate on the organoleptic, chemical, and bacteriological quality of camel minced meat during refrigerated storage at 4°C. Twenty kg of camel meat (round meat) were obtained 24 hours after slaughter. The meat was minced and classified into four groups; untreated control and three treated groups (0.2% rosemary oil, 2% sodium lactate and 1% chitosan), which was kept under chilling conditions at 3±1° C and examined at different storage periods (zero-time, 3rd, 5th and 7th days of storage). The organoleptic, chemical, and bacteriological quality of minced meat was assessed. The surface discoloration was noticed on the 3rd day of the control group, but all treated groups retained their normal color especially 1% chitosan group, which maintained the highest value of redness. The sodium lactate group at 7th day of storage had pH, total volatile basic nitrogen (TVB-N mg/ 100 g) and thiobarbituric acid (TBA mg/kg) of 6.13, 14.3 and 1.08, respectively, while they were 6.37, 16.4 and 0.82 of rosemary group and 6.29, 15.64 and 0.72 of chitosan group, respectively. Spermine, spermidine, putrescine and tyramine were detected without significant differences in all examined groups but cadaverine and tryptamine were significantly low in all groups when comparing with the control group. Sodium lactate exhibits a great effect against bacterial growth on the 7th day of chilling by minimizing the bacterial load to be 5.95, 3.44 and 3.21 log10 CFU/g for psychrotrophic, Enterobacteriaceae and pseudomonas, respectively with original counts of 6.98, 4.51, and 4.29 log10 CFU/g, respectively. The current study concluded that the quality of camel minced meat could be enhanced by adding rosemary, sodium lactate, and chitosan, but sodium lactate was the best in controlling bacterial proliferation and biogenic amine formation. https://www.slovetres.si/index.php/SVR/article/view/1428camel minced meatmeat qualitybacterial countbiogenic aminesthiobarbituric acid |
| spellingShingle | Mohamed Hussein Samar Mohamed Abd El-Salam Hafez Mohamed Elabassy Khalid Almotair IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT Slovenian Veterinary Research camel minced meat meat quality bacterial count biogenic amines thiobarbituric acid |
| title | IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT |
| title_full | IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT |
| title_fullStr | IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT |
| title_full_unstemmed | IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT |
| title_short | IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT |
| title_sort | impact of natural and chemical agents on quality and biogenic amine formation of chilled camel minced meat |
| topic | camel minced meat meat quality bacterial count biogenic amines thiobarbituric acid |
| url | https://www.slovetres.si/index.php/SVR/article/view/1428 |
| work_keys_str_mv | AT mohamedhussein impactofnaturalandchemicalagentsonqualityandbiogenicamineformationofchilledcamelmincedmeat AT samarmohamed impactofnaturalandchemicalagentsonqualityandbiogenicamineformationofchilledcamelmincedmeat AT abdelsalamhafez impactofnaturalandchemicalagentsonqualityandbiogenicamineformationofchilledcamelmincedmeat AT mohamedelabassy impactofnaturalandchemicalagentsonqualityandbiogenicamineformationofchilledcamelmincedmeat AT khalidalmotair impactofnaturalandchemicalagentsonqualityandbiogenicamineformationofchilledcamelmincedmeat |