Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 4, Pages 2094-2101Publisher
WILEY
DOI: 10.1002/fsn3.1503
Keywords
camel meat; gingerol; microbial quality; nisin; offal
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Funding
- key project from Henry Fok School of Food Science and Engineering, Shaoguan University [433-99000412]
- Guangdong Provincial Department of Education Youth Innovation Talent Project [2014KTSCX170]
- Science and Technology Planning Project of Shaoguan of Guangdong Province of China [2018sn049]
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This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration-dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat.
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