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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications:

Title:
Impact of some essential oilsOn the quality aspect and shelf life of meat
Authors: FahimA. Shaltout1; Thabet, M.G.2 andHanan, A. Koura3
Year: 2017
Keywords: essential oil , thyme and cinnamon ,shelf life, minced meat
Journal: benha veterinary medical journal
Volume: 33
Issue: 2
Pages: 351-364
Publisher: faculty of veterinary medicine benha university
Local/International: International
Paper Link:
Full paper Fahim Aziz Eldin Mohamed Shaltout_BVMJ_Volume 33_Issue 2_Pages 351-364 (1).pdf
Supplementary materials Fahim Aziz Eldin Mohamed Shaltout_BVMJ_Volume 33_Issue 2_Pages 351-364 (1).pdf
Abstract:

Plant essential oils (EOs) serve as a"safe" alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (thymus vulgaris) at concentrations (1% , 1.5% and 2%) and cinnamon oil (cinnamomumzeylanicum) at concentrations (0.5% , 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat , and also their effects on chemical , microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations affect on improving sensory properties of minced meat, act as antioxidant ,antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme> cinnamon. High concentration of each oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations affect on improving sensory properties of minced meat, act as antioxidant ,antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme> cinnamon. High concentration of each oil more effective in meat quality and shelf life more than lower concentrations used.

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