Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Abstract

Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

“…So, the studied EOs bettered the microbial quality of beef sausage relative to the control formula. This result agrees with what is reported by El Adab & Hassouna, and Shaltout et al [31,6]. This decrease in the TBC values proved that thyme EO or clove EO has antimicrobial activities.…”

“…This test goals to find EOs that act as a "safe" substitute for artificial antioxidants and synthetic antimicrobials. Hence, nowadays, research is directed to detect EOs that can prevent the growth of both harmful and pathogenic organisms and inhibit fat oxidation for prolonging the shelf life of the food products [4,6].…”

Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

“…Further, the antimicrobial effect of chitosan significantly (p < .05) decreased the TVBN concentration of T 3 as compared to T 1 and T 2 . A similar increasing trend in TVBN was also observed in minced meat treated with thyme and cinnamon essential oil (Shaltout, Thabet, & Koura, 2017). The results in the present study also corroborated with the reduction in microbial load, TBARS and TVBN value in fish patties coated with sunflower protein films incorporated with clove essential oil than control during refrigerated storage for 13 days as reported by Salgado, Lopez-Caballero, Gomez-Guillen, Mauri, and Montero (2013).…”

Antimicrobial effect of some natural oils on Bacillus cereus in minced beef

“…Furthermore, the obtained results indicated that the best acceptability quality was attained at mixed group (thyme oil 0.4% +cinnamon oil 0.4%) then in thyme oil-treated minced beef samples, while slight improvement in acceptability of cinnamon oil minced beef samples as compared with control samples These results agreed with those obtained by Sasse et al, (2009) who reported that many herbs and spices as thyme contain antioxidant components that improve both color and flavor stability in meat. Also, Sallem-Amany et al, (2010) indicated that sensory properties of minced beef samples during cold storage (4°C)were enhanced by treatment minced beef by different concentrations of thyme oil (0.5%, 1%, 1.5%) compared to the untreated (control) samples and sample contain 1.5% thyme oil revealed best enhancement of sensory properties than sample contain 0.5% of the same oil, and those obtained by Shaltout et al,(2017) whose results were that meat samples containing 2% thyme oil and 1.5% cinnamon oil, demonstrated the highest enhancement of sensory attributes, while the samples treated with 1% of thyme and 0.5% of cinnamon oils demonstrated lower enhancement.…”