Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil
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...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2238919 |
| _version_ | 1797202438907756544 |
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| author | Tareq Osaili Ioannis N. Savvaidis Ali Atoui Maria I. Tsiraki Layal Karam |
| author_facet | Tareq Osaili Ioannis N. Savvaidis Ali Atoui Maria I. Tsiraki Layal Karam |
| author_sort | Tareq Osaili |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T18:19:45Z |
| format | Article |
| id | doaj.art-046f960e26f343eabbb0c5cf9d9cfa33 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:27Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-046f960e26f343eabbb0c5cf9d9cfa332024-04-17T13:20:14ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611953196710.1080/10942912.2023.2238919Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oilTareq Osaili0Ioannis N. Savvaidis1Ali Atoui2Maria I. Tsiraki3Layal Karam4Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAEDepartment of Chemistry, University of Ioannina, Ioannina, GreeceAli Atoui, Eng, PhD Department of Life & Earth Sciences, Faculty of Sciences, Lebanese University, Nabatieh, LebanonDepartment of Chemistry, University of Ioannina, Ioannina, GreeceHuman Nutrition Department, College of Health Sciences, Qatar University, Doha, QatarABSTRACTThe 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.https://www.tandfonline.com/doi/10.1080/10942912.2023.2238919Buffaloessential oilmarinationshelf-lifespoilagevacuum packaging |
| spellingShingle | Tareq Osaili Ioannis N. Savvaidis Ali Atoui Maria I. Tsiraki Layal Karam 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 Buffalo essential oil marination shelf-life spoilage vacuum packaging |
| title | Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil |
| title_full | Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil |
| title_fullStr | Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil |
| title_full_unstemmed | Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil |
| title_short | Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil |
| title_sort | microbiota and sensorial attributes of buffalo meat stored under vacuum packaging combined impact of marination citrox and oregano essential oil |
| topic | Buffalo essential oil marination shelf-life spoilage vacuum packaging |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2238919 |
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