Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

“…A marinade was prepared as per a previously published protocol [ 15 ]. It consisted of (g/100 g meat): 20.0 full-fat yogurt, 4.0 crushed tomato, 14.0 crushed onion, 4.0 olive oil, 4.0 vinegar, 1.9 salt, 1.6 kiwi fruit, 1.5 paprika powder, and 0.7 black pepper.…”

“…Active EO components were purchased from Sigma-Aldrich, Germany (Carvacrol, CA ≥ 99%, CAS Number 499-75-2), including thymol (TH ≥ 99%, CAS Number 89-83-8) and trans-cinnamaldehyde (CI ≥ 95%, CAS Number 14371-10-9). Preparation was performed at a final concentration of 1% and 2% [ 15 ]. These concentrations have been associated with a reduction in microbial numbers in previous studies [ 15 , 16 ].…”

“…Preparation was performed at a final concentration of 1% and 2% [ 15 ]. These concentrations have been associated with a reduction in microbial numbers in previous studies [ 15 , 16 ].…”

“…Two-factor ANOVA including post-hoc analysis (Tukey HSD) was performed to analyze the effects of EO treatments (fixed factor, 8 levels), storage period (fixed factor, 4 levels,) and their interactive effects on the survival of spoilage-causing microorganisms in the yogurt-based marinade [ 15 ]. Data were checked for normality via the Shapiro–Wilk test before ANOVA analysis.…”

“…Statistical analysis was carried out using IBM SPSS Statistics (version 26) software. Graphical representations of the analyzed data were prepared using GraphPad Prism Version 7.0 (Graph Pad Software, Inc., La Jolla, CA, USA) [ 15 ]. However, the data here are presented in tabular form only.…”