Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Subsp. Leaf Extract

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Sep 25

PMID 32971898

Citations 7

Authors

Djamel Djenane

Malek Aboudaou

Fatiha Djenane

Diego Garcia-Gonzalo

Rafael Pagan

Affiliations

Soon will be listed here.

Abstract

The impact of combined biopreservation treatment with subsp. leave extracts (.OLE) and nisin on the quality attributes of camel steaks packaged under high O (80%) and CO (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of .OLE (63.03%). Camel steaks treated with OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in .OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and spp. counts were significantly lower in camel steaks treated with a combination of .OLE and nisin than in untreated steaks. Moreover, samples treated with .OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.

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