Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality.

Bilen, MV ; Uzun, P ; et al.

In: International journal of food microbiology, Jg. 418 (2024-06-16), S. 110733

academicJournal

This research aimed to evaluate the effects of the addition of active essential oil components (linalool and/or eugenol) to a pickle-based marinade on controlling spoilage and extending the shelf life of fresh beef stored under vacuum packaging at 4 °C. Linalool and eugenol were used either separately at a concentration of 0.2 % (w/w) or together (1:1 ratio) to preserve marinated beef under vacuum packaging for 15 days. Samples were assessed for pH, color, texture, oxidative degradation, and microbiological parameters. All marinades exhibited significantly lower TBARS values than the control sample. The addition of linalool or eugenol to the marinate showed a significant antibacterial effect on total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Pseudomonas spp., and total coliform, and the reductions in microbial counts are as follows: TAMB: 1.563 log CFU/g and 1.46 log CFU/g; Pseudomonas spp.: 1.303 log CFU/g and 1.08 log CFU/g; LAB: 0.323 log CFU/g and 0.357 log CFU/g. Marinated beef with linalool and/or eugenol was found to be effective against the growth of yeast and mold. The use of eugenol presented the most effective inhibition activity against yeast and mold by reducing the number of yeast and molds to an uncountable level on the 12th and 15th days of storage. Physicochemical analysis also showed that the addition of active essential oils to marinade did not cause any undesirable effects on the color and texture properties of beef samples. Therefore, the findings revealed that eugenol and linalool could be suitable alternatives for beef marination.

Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Titel:	Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality.
Autor/in / Beteiligte Person:	Bilen, MV ; Uzun, P ; Yıldız, H ; Fındık, BT
Zeitschrift:	International journal of food microbiology, Jg. 418 (2024-06-16), S. 110733
Veröffentlichung:	Amsterdam : Elsevier Science Publishers, c1984-, 2024
Medientyp:	academicJournal
ISSN:	1879-3460 (electronic)
DOI:	10.1016/j.ijfoodmicro.2024.110733
Schlagwort:	Cattle Vacuum Animals Food Microbiology Acyclic Monoterpenes pharmacology Bacteria drug effects Bacteria growth & development Colony Count, Microbial Food Storage Monoterpenes pharmacology Oils, Volatile pharmacology Food Packaging methods Eugenol pharmacology Food Preservation methods Red Meat microbiology
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Int J Food Microbiol] 2024 Jun 16; Vol. 418, pp. 110733. <i>Date of Electronic Publication: </i>2024 May 06. MeSH Terms: Oils, Volatile* / pharmacology ; Food Packaging* / methods ; Eugenol* / pharmacology ; Food Preservation* / methods ; Red Meat* / microbiology ; Cattle ; Vacuum ; Animals ; Food Microbiology ; Acyclic Monoterpenes / pharmacology ; Bacteria / drug effects ; Bacteria / growth & development ; Colony Count, Microbial ; Food Storage ; Monoterpenes / pharmacology Contributed Indexing: Keywords: Eugenol; Linalool; Lipid oxidation; Marination; Shelf life; Texture profile Substance Nomenclature: 0 (Oils, Volatile) ; 3T8H1794QW (Eugenol) ; D81QY6I88E (linalool) ; 0 (Acyclic Monoterpenes) ; 0 (Monoterpenes) Entry Date(s): Date Created: 20240516 Date Completed: 20240525 Latest Revision: 20240525 Update Code: 20240526

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