Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba

Abstract

The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from Litsea cubeba (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and Pseudomonas spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% Litsea cubeba EO. CB were not detected in the samples treated with 1.0% Litsea cubeba EO during the entire storage period. Bacteria of the genus Pseudomonas were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% Litsea cubeba EO on day 20. The most frequently isolated bacteria from deer meat were Pseudomonas ludensis, Pseudomonas corrugata, Pseudomonas fragi, Bacillus cereus, Staphylococcus epidermidis and Sphingomonas leidyi.

Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

“…Essential oils are incorporated in meat products as an alternative to preserve oxidation reactions because they are composed of many bioactive compounds, including terpenes, terpenoids, and phenolics, which have proven antimicrobial, antifungal, antioxidant, antiviral, antimycotic, antiparasitic, and insecticide properties [ 50 ]. In addition, essential oils are classified as Generally Recognized as Safe (GRAS); that is, they are safe and allowed for use as additives in foods.…”

Litsea cubeba essential oil: Extraction, chemical composition, antioxidant and antimicrobial properties, and applications in the food industry

“…In vegetable juices, LCEO effectively inhibited the growth of enterohemorrhagic E. coli O157:H7 ( E. coli O157:H7), which can seriously threaten public health via contaminating raw vegetables and unpasteurized juice (Dai et al., 2020). LCEO showed effectiveness in controlling Pseudomonas and coli forms in game meat (Kunová et al., 2022). LCEO had moderate, dose‐dependent antibacterial activity and a rapid bactericidal effect against E. coli .…”

Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives

“…Mary Leema et al (2021) noted that the extraction of lutein from algal (Chlorella sorokiniana) biomass was increased 3.26 folds when MAE was used as compared to traditional extraction method. By the same token, de la Fuente et al (2022) utilized microwave-assisted extraction (MAE) to extract lipids from fish by-products (Sparus aurata and Dicentrarchus labrax). The results showed that more than 50% of the total lipids were successfully extracted without altering the fatty acid compositions.…”