Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt

Abstract

In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease as the concentration of the oil increases with highly significant differences (P<0.05) between these different oils. Marjoram oil (0.3% Vol/W) gives the best effectiveness with a significant advantage in extend shelf life of refrigerated minced meat to 7 days compared to control group 4 days. Consequently, essential oils can play an important role as antimicrobial agent in refrigerated minced meat and potentially it might be used as a natural preservative ingredient for longer periods without the need to use hazardous preservatives in food industry, but Marjoram oil is the best one.

Combined effect of probiotics on prolonging the shelf life of GIFT tilapia fillets

“…Shaltout et al. (2016) treated minced meat with the Marjoram and Cumin oils for the shelf life, and their results were similar to El‐Desouky et al. (2006); Chouliara et al., (2007) and Darwish‐Soumia, El‐Geddawy, Khalifa, and Mohamed (2012), who describe that their use in lower concentrations on meat products had beneficial effects on quality, protection and shelf life.…”

“…The results about breakdown of proteins were in agreement with El‐Desouky et al., (2006); Chouliara et al., (2007); Keokamnerd et al., (2008) and Badee et al., (2013), which indicated antimicrobial activity of oils (Sachindra, Sakhare, Yashoda, & Rao, 2005). Marjoram oil reduced the total aerobic mesophilic bacterial counts and enhance shelf life of minced meat (Kamel, 2013; Shaltout et al., 2016) while Cumin‐aldehyde essential oil keep antimicrobial potential against gram‐positive bacteria (Iacobelis, Cantrop, Capasso, & Senatore, 2005; Rezai et al., 2014). Özyurt, Özkütük, Şimşek, Yeşilsu, and Ergüven (2015) used protein‐based biodegradable coatings on rainbow trout ( Oncorhynchus mykiss ) fillet to evaluate quality and shelf life.…”

“…Herbal extract of Marjoram is observed as an antioxidant (Badee, Moawd, El‐Noketi, & Gouda, 2013; Mohamed & Refat, 2011). Marjoram oil reduced the total aerobic mesophilic bacterial counts and enhance shelf life of minced meat (Kamel, 2013; Shaltout, Salem, Khater, & Lela, 2016) while Cumin‐aldehyde essential oil keep antimicrobial potential against gram‐positive bacteria (Rezai, Sadeghi, Nateghi, & Mohammadi, 2014). Similar positive effects of edible coatings were observed on seafood (Ambardekar, 2007; Ou, Tsay, Lai, & Weng, 2002), and microorganisms were considered main cause of seafood products spoilage (Gram & Dalgaard, 2002).…”

Study on Enterotoxigenic Escherichia coli Producing Extended Spectrum Beta Lactamase (ESBL) from Chicken Meat and its Products

“…Lower counts were reported by Daoud (2012) and Hassan (2015) as 5.1×10 3 and 1.7×10 3 , respectively. Lower counts in luncheon and frankfurter were reported by Nabil et al (2014) as 3.0×10 2 ±0.9×10 2 and 5.3×10 2 ±5.0×10 2 , respectively. Similar to the results of the present study (Table 5), E. coli serogroups O55: K59 and O119: K69 were detected in poultry cuts (thigh and breast) by Saad al.…”

“…Higher results have also been reported by Hassanin et al (2016) and Ibrahim et al (2018) in chicken meat and nuggets as 3.78×10 6 cfu/g and 4.78×10 5 ±0.51×10 5 , respectively. Furthermore, Nabil et al (2014) recorded the mean APC in luncheon and frankfurter as 7.4×10 6 ±3.1×10 6 and 5.8×10 7 ±2.5×10 7 cfu/g, respectively. Lower results were obtained by Daoud (2012) and Khalafalla et al (2019) in chicken meat and frankfurter as 2.1×10 3 and 2×10³± 3×10 3 cfu/g, respectively.…”