IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT

Authors

  • Mohamed Hussein Food Control Department, Faculty of Veterinary Mehttps://orcid.org/ 0000-0002-1729-0505 dicine, Zagazig University, Zagazig 44519, Egypt
  • Samar Mohamed Food Control Department, Faculty of Veterinary Medicine,Zagazig University, Zagazig 44519,Egypt
  • Abd El-Salam Hafez Food Control Department, Faculty of Veterinary Medicine,Zagazig University,Zagazig 44519,Egypt
  • Mohamed Elabassy Department of Public Health, College of Public Health and Health Informatics, Ha'il University, Ha’il 2440, Saudi Arabia
  • Khalid Almotair Molecular diagnostic and therapeutic treatment unit, Ha'il University, Ha’il 2440, Saudi Arabia

Abstract

Abstract: Camel minced meat is widely used in the world especially they were used to produce low-cost protein when compared with other animals. Therefore, the current study aimed to assess the effects of chitosan, rosemary essential oils, and sodium lactate on the organoleptic, chemical, and bacteriological quality of camel minced meat during refrigerated storage at 4°C. Twenty kg of camel meat (round meat) were obtained 24 hours after slaughter. The meat was minced and classified into four groups; untreated control and three treated groups (0.2% rosemary oil, 2% sodium lactate and 1% chitosan), which was kept under chilling conditions at 3±1° C and examined at different storage periods (zero-time, 3rd, 5th and 7th days of storage). The organoleptic, chemical, and bacteriological quality of minced meat was assessed. The surface discoloration was noticed on the 3rd day of the control group, but all treated groups retained their normal color especially 1% chitosan group, which maintained the highest value of redness. The sodium lactate group at 7th day of storage had pH, total volatile basic nitrogen (TVB-N mg/ 100 g) and thiobarbituric acid (TBA mg/kg) of 6.13, 14.3 and 1.08, respectively, while they were 6.37, 16.4 and 0.82 of rosemary group and 6.29, 15.64 and 0.72 of chitosan group, respectively. Spermine, spermidine, putrescine and tyramine were detected without significant differences in all examined groups but cadaverine and tryptamine were significantly low in all groups when comparing with the control group. Sodium lactate exhibits a great effect against bacterial growth on the 7th day of chilling by minimizing the bacterial load to be 5.95, 3.44 and 3.21 log10 CFU/g for psychrotrophic, Enterobacteriaceae and pseudomonas, respectively with original counts of 6.98, 4.51, and 4.29 log10 CFU/g, respectively. The current study concluded that the quality of camel minced meat could be enhanced by adding rosemary, sodium lactate, and chitosan, but sodium lactate was the best in controlling bacterial proliferation and biogenic amine formation.

Key words: camel minced meat; meat quality; bacterial count; biogenic amines; thiobarbituric acid

References

-1. FAOSTAT, http://www.fao.org/faostat/en/# data/QA. retrieved at 20 May 2021.

-2. Kadim IT, Mahgoub O, Al-Marzooqi W, Khalaf SK, Raiymbek G. Composition, quality, and healthy aspects of the dromedary (Camelus dromedarius) and bacterian (Camelus bacterianus) camel meats. Agri Mar Sci 2013; 18:7-24.

-3. FAO. Food and Agriculture Organization. FAOSTAT database, United Nation. Available online at: http://faostat.fao.org/site/339/default.aspx. 2011.

-4. Kadim IT, Mahgoup O, Al-Marzooqi W. Meat quality and composition of longissimus thoracis from Arabian camel (Camelus dromedarius) and Omani beef: A comparative study. In: first con-ference of the International Society of Camelids Research and Development, AI-Ain, United Arab Emirates. 2008, p. 118.

-5. Jay JM, Vilai JP, Hughes ME. Profile and ac-tivity of the bacterial biota of ground beef held from freshness to spoilage at 5–7 degrees C. Int J Food Microbiol 2005; 81:105-111.‏

-6. Fik M, Surówka K, Firek B. Properties of re-frigerated ground beef treated with potassium lactate and sodium diacetate. J Sci Food Agric 2008; 88:91–99.

-7. Zhang H, Kong B, Xiong YL, Sun X. An-timicrobial activities of spice extracts against path-ogenic and spoilage bacteria in modified atmos-phere packaged fresh pork and vacuum packaged ham slices stored at 4 °C. Meat Sci 2009; 81:686–692.

-8. Karabagias I, Badeka A, Kontominas MG. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci 2011; 88:109–116.

-9. Helander IM, Alakom HL, Latva-Kala K, Mattıla-Sandholm T, Pol I, Smd EJ, Gorrıs LGM, Von Wrıght A. Characterization of the action of selected essential oil components on Gram-negative bacteria. J Agric Food Chem1998; 46:3590–3595.

-10. Hussein MA, El-Ghareeb WR, Nasr MA. The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets. J Food Sci Technol 2018; 55:5025-5034.

-11. Maca JV, Miller RK, Acuff GR. Microbio-logical, sensory and chemical characteristics of vacuum packaged ground beef patties treated with salts of organic acids. J Food Sci 1997; 62:591–596.

-12. Tharanathan RN, Kittur FS. Chitin--the undisputed biomolecule of great potential. Crit Rev Food Sci Nutr. 2003;43(1):61-87.

-13. Sagoo S, Board R, Roller S. Chitosan in-hibits growth of spoilage microorganism in chilled pork products. Food Microbiol 2002; 19:175–182.

-14. Soultos N, Tzikas Z, Abrahim A, Geor-gantelis D, Ambrosiadis I. Chitosan effects on quality properties of Greek style fresh pork sau-sages. Meat Sci2008; 80:1150–1156.

-15. Hunt M, Action J, Benedict R, Calkins C, Cornforth D, Jeremiah L. In Proceedings of the 44th reciprocal meat conference 1991, (pp. 3-17). Manhattan, Kansas: Kansas State University.

-16. Robertson AR. The CIE 1976 color‐difference formulae. Color Res Appl 1977; 2:7-11.‏

-17. ISO. ISO17410:2001 Microbiology of food and animal feeding stuffs—horizontal method for the enumeration of psychrotrophic microorganisms. International Organization for Standardization, Geneva, 2001.

-18. FAO (Food and Agriculture Organization of the United Nations). Food and nutrition paper: manual of food quality control. 14/8 Food Analy-sis. Rome, Italy, 1986.

-19. Schmedes A, Hølmer G. A new thiobarbi-turic acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. J Am Oil Chem Soc 1989; 66:813–817.

-20. Ruggieri G, Botre F, Alessandro MC, Mele G, Vinci G. Determinazione di ammine biogene per la valutazione della freschezza delle carni: Confronto tra una tecnica cromatografica HPLC ed una bioelettrochimica. Paper presented at 2nd Congresso Nazionale di Chimica degli Alimenti, Giardini Naxos, 1995; I: 24–27 maggio. p. 1095.

-21. ISO. Microbiological of food and animal feeding stuffs. Horizontal method for the detec-tion and enumeration of Enterobacteriaceae, part 2: colony count method. Enumeration EN ISO, International Organization for Standardization, Geneva, 2004.

-22. ISO. (ISO 13720:2010). Meat and Meat Products: Enumeration of Presumptive Pseudomo-nas Spp. International Organization for Standardi-zation.‏, Geneva, 2010.

-23. SAS. SAS statistical system package-Jmp 8 user’s guides. 2ndedn. Cary, NC: SAS Institute Inc, USA. 2008, ISBN 978-1-60764-301-2.

-24. Faustman C, Cassens RG. The biochemi-cal basis for discoloration in fresh meat: A review. J Muscle Foods 1990; 1:217–243.

-25. Nissen LR, Byrne DV, Bertelson G, Skib-sted LH. The antioxidant activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci2004; 68:485-495.

-26. Mancini RA, Suman SP, Konda MKR, Ramanathan R. Effect of carbon monoxide pack-aging and lactate enhancement on the color stabil-ity of beef steaks stored at 1 C for 9 days. Meat Sci 2009; 81:71–76.

-27. Kim YH, Keeton JT, Yang HS, Smith SB, Sawyer JE, Savell JW. Color stability and bio-chemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. Meat Sci 2009; 82:234–240.

-28. Suman SP, Mancini RA, Joseph P, Rama-nathan R, Konda MKR, Dady G, Naveena BM, López-López I. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat sci 2010; 84:329-333.‏

-29. Ünal K, Babaoglu AS, Karakaya M. Effect of ore-gano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during re-frigerated storage. J Essent Oil-Bear Plants 2014; 17:797-805.‏

-30. Darmadji P, Izumimoto M. Effect of chi-tosan in meat preservation. Meat Sci 1994; 38:243– 254.

-31. Seyfert M, Hunt MC, Ahnstrom ML, Johnson DE. Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity. Meat Sci 2007; 75:134–142.

-32. Ruiz de Huidobro F, Miguel E, Onega E, Blazquez B. Changes in meat quality characteristics of bovine meat during the first 6 days postmor-tem. Meat Sci 2003; 65:1439–1446.

-33. Mancini RA, Hunt MC. Current research in meat colour. Meat Sci 2005; 71:100–121.

-34. Jo C, Lee JW, Lee KH, Byun MW. Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Sci 2001; 59: 369–375.

-35. Sallam KI, Samejima K. Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrig-erated storage. Lebensm Wiss Technol. 2004 Dec;37(8):865-871.

-36. Tan W, Shelef LA. Effects of sodium chloride and lactates on chemical and microbio-logical changes in refrigerated and frozen fresh ground pork. Meat Sci 2002; 62:27–32.

-37. Valencia I, Grady MN, Ansorena D, As-tiasarán I, Kerry JP. Enhancement of the nutri-tional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sc. 2008; 80):1046–1054.

-38. Chounou N, Chouliara E, Mexis SF, Stav-ros K, Georgantelis D, Kontominas MG. Shelf-life extension of ground meat stored at 4 Cusing chitosan and an oxygen absorber. Int J Food Sci Technol 2012; 48):89-95.‏

-39. Egyptian standard, (Egyptian Organization for Standardization and Quality Control). Egyp-tian standards for requirements of minced meat, 2005, No: 1694.

-40. Rukchon CH, Trevanich S, Jinkarn T, Suppakul P. Volatile compounds as quality indica-tors of fresh chicken and possible application in intelligent packaging. The 12th. Proc. A Sean Food Conference, BITEC Bangna, Bangkok, Thailand, 2011.

-41. Guillén- Sans R, Guzmán-Chozas M. The thiobarbituric acid (TBA) reaction in foods: a review. Crit Rev Food Sci Nutr 1998; 38315-330.

-42. Arouma OI, Halliwell B, Aeschbach R, Löliger J. Antioxidant and pro-oxidantproperties of active rosemary constituents: carnosol and carnosic acid. Xenobiotica. 1992; 22:257-268.

-43. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. Effect of rosemary ex-tract, chitosan and α-tocopherolon microbiologi-cal parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Sci.2007; 76: 172-181.

-44. Jairath G, Singh PK, Dabur RS, Rani M, Chaudhari M. Biogenic amines in meat and meat products and its public health significance: a re-view. J Food Sci Technol 2015; 52:6835-6846.‏

-45. Ruiz-Capillas C, Jimenez-Colmenero F. Bi-ogenic amines in meat and meat products. Crit Rev Food Sci Nutr 2004; 44:489–499.

-46. Kalač P. Health effects and occurrence of dietary polyamines: a review for the period 2005–mid 2013. Food Chem 2014; 161:27-39.‏

-47. Algahtani FD, Morshdy AE, Hussein MA, Abouelkheir ES, Adeboye A, Valentine A, Elab-basy MT. Biogenic amines and aflatoxins in some imported meat products: incidence, occurrence, and public health impacts. J. Food Qual 2020; 2020 (3): 8718179.

-48. Sallam KI, Abd-Elghany SM, Hussein MA, Imre K, Morar A, Morshdy AE, Sayed-Ahmed MZ. Microbial decontamination of beef carcass surfaces by lactic acid, acetic acid, and trisodium phosphate sprays. Biomed Res Int 2020; 2020: 2324358.

-49. Fung DY, Kastner JJ, Kastner CL, Vanier MA, Hajmeer MN, Phebus RK, Smith JS, Penner KP, Marsden JL. Meat safety, meat science and applications. CRC Press Marcel Dekker Inc., New York, 2001; pp. 171–205.

-50. Maca JV, Miller RK, Bigner ME, Lucia LM, Acuff GR. Sodium lactate and storage tempera-ture effects on shelf life of vacuum packaged beef top rounds. Meat Sci 1999; 53:23–29.

-51. Brewer MS, Rostogi BK, Argoudelis L, Sprouls GK. Sodium lactate / sodium chloride effects on aerobic plate count and color of aerobi-cally packaged ground pork. J Food Sci 1995; 60:58–62.

-52. Zeitoun AAM, Debevere JM, Mossel DAA. Significance of Enterobacteriaceae as index organisms for hygiene of fresh untreated poultry, poultry treated with lactic acid and poultry stored in a modified atmosphere. Food Microbiol 1994; 11:169–176.

-53. Rondinini G, Maifreni M, Marino M. Ap-plication of sodium lactate to preservation of cooked ham. Ingegneria Alimentare le Conserve Animali, 1996; 12:9–15.

-54. Helander IM, Nurmiaho-Lassila EL, Ah-venainen R, Rhoades J, Roller S. Chitosan dis-rupts the barrier properties of the outer mem-brane of Gram-negative bacteria. Int J Food Mi-crobiol 2001; 71: 235–244.

-55. El Bayomi RM, El Mesalamy Y, Hafez AE, Ahmed HA. Clostridium perfringens in Meat and Meat Products: A minireview on the Incidence, Public Health Significance, and the Effects of Essential Oils. Zag Vet J 2020; 48: 340-353.‏

-56. Mahboub HH, Tartor YH. Carvacrol es-sential oil stimulates growth performance, im-mune response, and tolerance of Nile tilapia to Cryptococcus uniguttulatus infection. Dis Aquat Organ. 2020; 141:1-14.

-57. Tartor YH, Hassan FAM. Assessment of carvacrol for control of avian aspergillosis in in-tratracheally challenged chickens in comparison to voriconazole with a reference on economic im-pact. J Appl Microbiol. 2017; 123:1088-1099.

Downloads

Published

2021-12-17

How to Cite

Hussein, M., Mohamed, S., Hafez, A. E.-S., Elabassy, M., & Almotair, K. (2021). IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT. SLOVENIAN VETERINARY RESEARCH, 58(24-Suppl). Retrieved from https://slovetres.si/index.php/SVR/article/view/1428

Issue

Section

Original Research Article