The Effect of Marinating Camel Meat with Ginger Aqueous Extract and Citric Acid on Microbial and Chemical Characteristics
Subject Areas :
Food Science and Technology
V. Dayani Araghi
1
(M.Sc Graduate of Food Industry, Isfahan Branch, Islamic Azad University, Isfahan, Iran)
N. Zamindar
2
(Associate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
M. Golabadi
3
(Associate Professor, Department of Plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran)
Received: 2020-09-25
Accepted : 2021-02-18
Published : 2021-03-21
Keywords:
citric acid,
camel meat,
Marinating,
Ginger aqueous extract,
Abstract :
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//
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_||_
· Ali, G.M., Hoda, G.M. (2014). Tenderization of camel meat by using fresh ginger (Zingiberofficinale) extract. Journal of Food Science and Quality Management, 23(1): 25-38.
· Amiri, H. (2006). Antimicrobial effects of essential oil and various extracts of Herbaceum marium Cordifolium bovis on bacterial pathogens. Pharmacy Quarterly, 12(4): 15-19. [In Persian]
· Asadi, T., Zengoyi, n., Mosavi, m., Zakeri, M. and Bovandi, Z. (2014). Antimicrobial effects of ginger alcohol extract on some aquatic disease bacteria. Journal of Applied Fisheries Research, 3(2): 59-68. [In Persian]
· Chobkar, N., Akhondzadeh, B., Soltani, M., Sari, A. and Partovi, R. (2010). Study of Staphylococcus aureus bacterial growth in fillets of silver-processed silver carp with salt and nisin. Journal of Veterinary Research, 65(3): 198-193. [In Persian]
· Fatemi, H. (2014). Principles of food preservation technology. (7th Edition). Tehran Public Joint Stock Company, pp. 379-381. [In Persian]
· Friedman, M., Levin, C.E. and Henika, P.R. (2016). Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica. Journal of Food Control, 73(2): 562-565.
· Giles, M., Zhao, J. and Agboola, S. (2010). Chemical composition and antimicrobial properties of essential oil of three Australian Eucalyptus species. Journal of Food Chemistry, 119(2): 731-737.
· Hanifian, Sh. and Jalil Nia, M. (2011). Effect of citric, acetic and propionic acids’ spray on some microbial, chemical parameters and the appearance of packaged beef. Food Hygiene, 1(1): 49-58. [In Persian].
· Iranian National Standardization Organization. (INSO), (2015). Microbiology of the food chain Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 °C by the pour plate technique. 1st revision, INSO No. 5272. [In Persian]
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· Iranian National Standardization Organization. (INSO), (2007). Microbiology red meat - Carcasses, minced red meat - Specifications and test methods. 1st revision, INSO No. 2394. [In Persian]
· International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) -Part 1: Technique using Baird-Parker agar medium. ISO No. 6888-1.
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· Mahasti, P., Ghasemi, G. and Nourisaeidlu, S. (2015). Antimicrobial effects of rosemary extract in combination with nisin on Staphylococcus aureus bacteria in cow's minced meat during storage in a refrigerator. Food Microbiology, 2(6): 37-49. [In Persian]
· Moghtader, M., Mansouri, A., Salari A., Farahmand A. (2009). Identification of chemical compositions and study on the microbial effect of cumin oil. Quarterly Journal of Medicinal Plants and Aromatic Herbs of Iran, 25(1): 20-28. [In Persian]
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· Razavi Rohani, M. (2001). Food Microbiology: Urmia Veterinary Publication, p. 174. [In Persian]
· Rencen, M. (2000). Guide to the production of meat products. (Translation). Authors: Radtar, R. Dbagaran Art and Cultural Institute, p. 234. [In Persian]
· Roessner, U., Inutan, E.D., Natera, A.H., Jayasinghe, N.S., Barbosa, G.B. and Peteros, N.P. (2017). From common to are Zingiberaceac plant metabolomics study using GC-MS. Journal of Phytochemistry, 140(August): 141-150.
· Roy, R.D., Edens, F.W., Parkhurst, C.R., Qureshi, M.A., Havenstein, G.B. (2002). Influence of a propionic acid feed additive on performance of Turkey poults with experimentally induced poult enteritis and mortality syndrome. Poultry Science, 81(7): 951-957.
· Salari, G., Sahebiala, F. (2014). Effect of citric acid and two medicinal plants of fennel and fenugreek on growth performance, humoral immunity, serum proteins and microbial population of the intestine of broiler chicks. Journal of Veterinary Medicine, 10(3): 43-48. [In Persian]
· Singh, A., Singh, R.K., Bhunia, A.K. and Singh, N. (2003). Efficacy of plant essential oil as antimicrobial agents Listeria monocytogenes in hotdogs. Journal of Lebensm Wissenschaft Und Technologie, 36(8): 787-794.
· Vagionas, K., Graikou, K., Ngassapa, O., Runtoro, K., Chinou, I. (2007). Composition and antimicrobial activity of the essential oil of three species growing in Tanzania. Journal of Food Chemistry, 103(2): 319-324.
· Wiegand, I., Hilpert, K., Hancock, R.E.W. (2008). Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Natural Protocols, 3(2):163-75.
· Xiong, Y.L. (2012). Nonmeat ingredient and additives. Handbook of Meat and Meat Processing, pp. 573-588.
