The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics
Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus a...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2021-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_680137_b73bc19c556a4d2dabc96d3c44762e98.pdf |
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| author | V. Dayani Araghi N. Zamindar M. Golabadi |
| author_facet | V. Dayani Araghi N. Zamindar M. Golabadi |
| author_sort | V. Dayani Araghi |
| collection | DOAJ |
| description | Marinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack// |
| first_indexed | 2024-12-13T19:46:02Z |
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| id | doaj.art-534289ef11c0471e9d58eeb4e1148150 |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-12-13T19:46:02Z |
| publishDate | 2021-03-01 |
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| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-534289ef11c0471e9d58eeb4e11481502022-12-21T23:33:33ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682021-03-01111 (41) بهار152810.30495/jfh.2021.1910502.1287680137The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical CharacteristicsV. Dayani Araghi0N. Zamindar1M. Golabadi2M.Sc Graduate of Food Industry, Isfahan Branch, Islamic Azad University, Isfahan, IranAssociate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, IranAssociate Professor, Department of Plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, IranMarinating meat in solutions containing organic acids and plant extracts reduces the microbial load and increases its shelf life. In the present study, the effect of marinating camel meat with an aqueous extract of ginger and citric acid was investigated on the growth rate of Staphylococcus aureus and Escherichia coli bacteria and changes in pH and total volatile nitrogen (TVN). For this purpose, camel thigh meat samples were divided into 8 groups, including the control group (marinated in distilled water) and groups marinated with citric acid (0.5, 1.5, and 1.5%) and groups marinated with a combination of aqueous extract of 30% ginger and citric acid (0.5, 1.5 and 1.5%). The samples were stored at 4 °C and after 24 and 48 hours, microbiological and chemical tests were performed. The results showed that there was a statistically significant difference between the control and other groups (P˂ 0.05). The Control group showed the highest microbial growth in both time intervals. The lowest pH was observed in 1.5% citric acid marinade, while the highest pH was related to the control group and ginger extract solution. The Control group showed the highest TVN after 48 h (P˂ 0.05). Based on the results, it can be concluded that changes in the concentration of citric acid and ginger extract affected the growth of S. aureus and E. coli inoculated on camel meat and increased its shelf life in refrigerated temperatures. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back //TRANSLATE with xEnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian // TRANSLATE with COPY THE URL BELOW BackEMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//http://jfh.iaut.ac.ir/article_680137_b73bc19c556a4d2dabc96d3c44762e98.pdfmarinatingcamel meatginger aqueous extractcitric acid |
| spellingShingle | V. Dayani Araghi N. Zamindar M. Golabadi The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics Bihdāsht-i Mavādd-i Ghaz̠āyī marinating camel meat ginger aqueous extract citric acid |
| title | The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics |
| title_full | The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics |
| title_fullStr | The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics |
| title_full_unstemmed | The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics |
| title_short | The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics |
| title_sort | effect of marinating camel meat with ginger aqueous extract and citric acid on microbial and chemical characteristics |
| topic | marinating camel meat ginger aqueous extract citric acid |
| url | http://jfh.iaut.ac.ir/article_680137_b73bc19c556a4d2dabc96d3c44762e98.pdf |
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