Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Powder and Laperrine Olive Leaf Extract and Nisin
2.2. Estimation of the Total Phenolic Compounds in the Laperrine Olive Leaf Extract
2.3. Analysis of Phenolic Constituents in laper.OLE
2.4. Camel Meat Treatment and Packaging under MA
2.5. pH of Camel Meat
2.6. Lipid Oxidation of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin: Thiobarbituric Acid-Reactive Substances (TBA-RSs)
2.7. Pigment Oxidation Analysis (MetMb%) of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
2.8. Warner-Bratzler Shear Force of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
2.9. Determination of Total Psychrotrophic and Pseudomonas spp. Counts in Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
2.10. Sensory Analysis of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
2.11. Statistical Analysis
3. Results and Discussion
3.1. Total Phenolic Compounds and HPLC-DAD Analyses of laper.OLE
3.2. pH of Camel Steaks
3.3. Lipid Oxidation of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin: Thiobarbituric Acid-Reactive Substances (TBA-RSs)
3.4. Pigment Oxidation of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin: Metmyoglobin Percentage Analysis
3.5. Warner-Bratzler Shear Force of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
3.6. Microbiological Counts in Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
3.7. Bitterness of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
3.8. Correlations and Shelf-Life Status of Packaged Fresh Camel Meat Treated with laper.OLE and Nisin
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Compounds | mg/g | % |
---|---|---|
Hydroxytyrosol | 1.63 | 5.93 |
Tyrosol | 0.07 | 0.25 |
Catechin | 0.10 | 0.36 |
Caffeic acid | 0.20 | 0.72 |
Rutin | 0.37 | 1.35 |
Luteolin-7-glucoside | 3.11 | 11.28 |
Verbascoside | 0.79 | 2.85 |
Apigenin-7-glucoside | 2.24 | 8.15 |
Diosmetin-7-glucoside | 0.21 | 0.77 |
Oleuropein | 17.36 | 63.03 |
Luteolin-4-glucoside | 1.46 | 5.30 |
Total | 27.54 |
Higher O2/CO2 Packaging Storage Period | |||||||
---|---|---|---|---|---|---|---|
Treatments | 0 | 5 | 11 | 16 | 20 | 25 | 30 |
Control | 8.75 ± 0.11 aW | 8.60 ± 0.13 aW | 8.50 ± 0.12 aW | 8.09 ± 0.18 abW | 7.40 ± 0.16 bW | 6.85 ± 0.11 bW | 5.85 ± 0.17 cW |
Nisin ∗ | 8.75 ± 0.16 aW | 8.73 ± 0.10 aW | 8.45 ± 0.14 aW | 8.30 ± 0.17 aW | 7.13 ± 0.16 abW | 6.50 ± 0.12 bW | 5.79 ± 0.12 cW |
laper.OLE ∗∗ | 8.75 ± 0.14 aW | 8.65 ± 0.14 aW | 8.50 ± 0.17 aW | 8.45 ± 0.10 aW | 7.53 ± 0.11 abW | 6.41 ± 0.11 bW | 5.89 ± 0.12 bcW |
Nisin/laper.OLE | 8.75 ± 0.12 aW | 8.76 ± 0.14 aW | 8.35 ± 0.16 aW | 8.41 ± 0.15 aW | 7.04 ± 0.12 bW | 6.72 ± 0.15 bW | 5.68 ± 0.16 cW |
Nisin/2 × laper.OLE | 8.75 ± 0.14 aW | 8.64 ± 0.13 aW | 8.55 ± 0.14 aW | 8.45 ± 0.14 aW | 7.80 ± 0.13 abW | 6.46 ± 0.10 cW | 5.65 ± 0.14 cW |
Storage Period | |||||||
---|---|---|---|---|---|---|---|
Treatments | 0 | 5 | 11 | 16 | 20 | 25 | 30 |
Bitterness | |||||||
Control | 1 a | 1 a | 1 a | 1 | 1 | nd | nd |
Nisin ∗ | 1 a | 1 a | 1 a | 1 | 1 | nd | nd |
laper.OLE ∗∗ | 1.25 ± 0.45 ab | 1.19 ± 0.40 a | 1.13 ± 0.34 a | 1 | 1 | 1 | 1 |
Nisin/laper.OLE | 1.31 ± 0.48 ab | 1.25 ± 0.45 ab | 1.19 ± 0.40 a | 1 | 1 | 1 | 1 |
Nisin/2 × laper.OLE | 2.31 ± 0.40 c | 1.69 ± 0.48 b | 1.50 ± 0.52 b | 1 | 1 | 1 | 1 |
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Djenane, D.; Aboudaou, M.; Djenane, F.; García-Gonzalo, D.; Pagán, R. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods 2020, 9, 1336. https://doi.org/10.3390/foods9091336
Djenane D, Aboudaou M, Djenane F, García-Gonzalo D, Pagán R. Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract. Foods. 2020; 9(9):1336. https://doi.org/10.3390/foods9091336
Chicago/Turabian StyleDjenane, Djamel, Malek Aboudaou, Fatiha Djenane, Diego García-Gonzalo, and Rafael Pagán. 2020. "Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract" Foods 9, no. 9: 1336. https://doi.org/10.3390/foods9091336