EFFECTS OF ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND APPLE PEEL EXTRACT ON SHELF LIFE EXTENSION OF CAMEL MEAT DURING REFRIGERATED STORAGE

Background and Aim:Camel meat is known to be a valuable meat source for human health due to lower levels of fat and cholesterol as well as relatively higher amounts of essential amino acids, vitamins, minerals and polyunsaturated fatty acids in comparison with other red meat. The aim of the present study was application of Ziziphora clinopodioides essential oil (ZEO) and apple peel extract (APE) to increase the shelf life (microbial and chemical properties) of camel meat during refrigerated storage over a period of two weeks.Methods:Gas chromatography-mass spectrometry was used for compound identification of ZEO. ZEO (0 and 0.5%) and APE (0 and 1%) were directly added to the camel meat. In the present study, microbial and chemical parameters of food shelf-life including total mesophilic and psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae, total volatile base nitrogen, trimethyl-amine nitrogen, pH and peroxide value were evaluated during refrigerated storage of camel meat samples for two weeks.Results:The main compounds of ZEO were found to be carvacrol (65.22%), thymol (19.51%), p-cymene (4.86%) and ɣ-terpinene (4.63%). The meat containing ZEO 0.5% + APE 1% significantly exhibited the lowest bacterial population for the entire of storage period (P < 0.05). All treated samples tended to retard the increases in total volatile base nitrogen, trimethyl-amine nitrogen, pH and peroxide value.Conclusion:It can be concluded that ZEO 0.5% + APE 1% can be used as appropriate types of food additive to preserve camel meat during refrigerated storage up to 14 days.

کلیدواژه ها:

Ziziphora clinopodioides essential oil ، Apple peel extract ، Camel meat