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Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging.
Int J Food Microbiol. 2020 Jun 23; 332:108769.IJ

Abstract

Controlling spoilage of the popular ethnic marinated beef "Shawarma" is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively.

Authors+Show Affiliations

Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box: 72, Zouk Mikael, Lebanon. Electronic address: lkaram@ndu.edu.lb.Department of Food Science and Technology, Faculty of Engineering, University of Balamand, Deir El Balamand, P.O. Box 100, Tripoli, Lebanon.Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan.Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107-2020, P.O. Box 11-0236, Beirut, Lebanon; Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32622249

Citation

Karam, Layal, et al. "Antimicrobial Effect of Thymol and Carvacrol Added to a Vinegar-based Marinade for Controlling Spoilage of Marinated Beef (Shawarma) Stored in Air or Vacuum Packaging." International Journal of Food Microbiology, vol. 332, 2020, p. 108769.
Karam L, Chehab R, Osaili TM, et al. Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. Int J Food Microbiol. 2020;332:108769.
Karam, L., Chehab, R., Osaili, T. M., & Savvaidis, I. N. (2020). Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. International Journal of Food Microbiology, 332, 108769. https://doi.org/10.1016/j.ijfoodmicro.2020.108769
Karam L, et al. Antimicrobial Effect of Thymol and Carvacrol Added to a Vinegar-based Marinade for Controlling Spoilage of Marinated Beef (Shawarma) Stored in Air or Vacuum Packaging. Int J Food Microbiol. 2020 Jun 23;332:108769. PubMed PMID: 32622249.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. AU - Karam,Layal, AU - Chehab,Rayane, AU - Osaili,Tareq M, AU - Savvaidis,Ioannis N, Y1 - 2020/06/23/ PY - 2020/03/30/received PY - 2020/06/03/revised PY - 2020/06/22/accepted PY - 2020/7/6/pubmed PY - 2020/7/6/medline PY - 2020/7/5/entrez KW - Essential oils KW - Marination KW - Preservation KW - Shawarma KW - Shelf-life SP - 108769 EP - 108769 JF - International journal of food microbiology JO - Int. J. Food Microbiol. VL - 332 N2 - Controlling spoilage of the popular ethnic marinated beef "Shawarma" is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/32622249/Antimicrobial_effect_of_thymol_and_carvacrol_added_to_a_vinegar-based_marinade_for_controlling_spoilage_of_marinated_beef_(Shawarma)_stored_in_air_or_vacuum_packaging L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(20)30263-4 DB - PRIME DP - Unbound Medicine ER -
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