Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Int J Food Microbiol. 2021 Apr 2;343:109106. doi: 10.1016/j.ijfoodmicro.2021.109106. Epub 2021 Feb 18.
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
本研究评估了酸奶基腌料与活性精油成分（即：百里酚（TH）、香芹酚（CA）和肉桂醛（CI））结合对骆驼肉（CM）块中单核细胞增生李斯特菌、大肠杆菌 O157:H7 和沙门氏菌的影响在 4 和 10°C 下储存。将新鲜的单核细胞增生李斯特菌、大肠杆菌 O157:H7 和沙门氏菌混合菌株鸡尾酒混合物接种到 CM 样品上。随后，将酸奶基腌料与 1%或 2%添加的精油混合，与 CM 块混合。处理后，将腌制的骆驼肉样品在 4 和 10°C 下储存 0、1、4 和 7 天。在 4°C 下，向 CM 样品中添加酸奶基腌料不会导致单核细胞增生李斯特菌、大肠杆菌 O157:H7 和沙门氏菌数量发生任何显着变化，但在 10°C 下，与未处理的 CM 样品相比，储存第 4 和 7 天的数量分别减少了 1.4-1.5；2.7-2.1 和 2.5-2.8 log CFU/g。在 10°C 下，精油与腌料（CMM）结合对大肠杆菌 O157:H7 和沙门氏菌的微生物减少有协同作用。在 4°C 下，精油与腌料的协同作用大于 10°C。研究中使用的精油浓度从 1%增加到 2%，在 4 和 10°C 下储存时，大肠杆菌 O157:H7 和沙门氏菌的减少量增加，而单核细胞增生李斯特菌的数量不受影响。在 4 和 10°C 下，将活性精油成分的浓度增加到 2%，导致 CMM 样品中沙门氏菌的数量进一步减少，范围为 1.0-2.7 log CFU/g（P ˂ 0.05）。在 10°C 下，CI 和 TH 的浓度增加到 2%，在第 4 和 7 天导致大肠杆菌 O157:H7 的数量进一步减少，范围为 3.6-4.4 log CFU/g。在所有测试的精油中，2%的 TH 和 2%的 CI 对 4 和 10°C 下储存的 CMM 中的大肠杆菌 O157:H7 和沙门氏菌的影响最大。与 CMM 相比，添加 1%和 2%CI 的 CMM 样品在所有检查的感官属性中得分最高。结果表明，精油成分 CI 可作为减少 CM 中大肠杆菌 O157:H7 和沙门氏菌数量的有效工具，感官变化较小。
