Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics
Main Article Content
Keywords
Awassi, essential oil, Laurus nobilis L., meat, Salvia officinalis L., Syzygium aromaticum L.
Abstract
The effect of drenching Awassi lambs with three aromatic essential oils from sage (Salvia officinalis L.), clove (Syzygium aromaticum L.), and laurel (Laurus nobilis L.) was investigated on meat chemical and physical characteristics, and oxidative and deterioration measurements. Twenty-four Awassi lambs, five to six months old, were divided into four groups. A concentrated diet was provided to the lambs at a rate of 3% of the body weight. The treatments were as follows: T1 was served as the untreated control, while T2, T3, and T4 were drenched with oils of sage, clove, and laurel, respectively. Drenching was carried out using water-soluble capsules containing 500 mg oil/capsule/day. Treatments lasted 90 days. At the end of the treatment period, the animals were fasted overnight and slaughtered. The carcasses were cleaned and kept at 4°C for 24 h. The longissimus dorsi (LD) muscle was then separated and preserved in a plastic bag for three preservation periods: no freezing and 30 days and 60 days freezing at −18°C. Several physical, fat, and protein stability analyses of meat were done after the preservation periods. The results indicated no significant effect of drenching Awassi lambs with different aromatic essential oils on the meat’s physical and chemical characteristics. However, these oils, especially clove oil, affected fat and protein stability with increasing preservation period by freezing.
References
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de Oliveira Monteschio, J., de Souza, K.A., Vital, A.C.P., Guerrero, A., Valero, M.V., Kempinski, E.M.B.C., Barcelos, V.C., Nascimento, K.F. and do Prado, I.N., 2017. Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers. Meat Sci. 130: 50–57. 110.1016/j.meatsci.2017.04.002
Devi, K.P., Nisha, S.A., Sakthivel, R. and Pandian, S.K., 2010. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. J Ethnopharmacol. 130: 107–115. 10.1016/j.jep.2010.04.025
Dolatowski, J. and Stasiak, D., 1998. The effect of low frequency and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef Semimembranosus muscle. In Proc 44th Int Cong Meat Sci Technol Barcelona, Spain.
Dorman, H.J. and Deans, S.G., 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol. 88: 308–316. 10.1046/j.1365-2672.2000.00969.x
Falowo, A.B., Fayemi, P.O. and Muchenje, V., 2014. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Res Int. 64: 171–181. 10.1016/j.foodres.2014.06.022
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Gheisari, H.R., Møller, J.K.S., Adamsen, C.E. and Skibsted, L.H., 2010. Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J Food Sci. 28: 364–375. 10.17221/182/2009-CJFS
Govaris, A., Botsoglou, E., Florou-Paneri, P., Moulas, A. and Papageorgiou, G., 2005. Dietary supplementation of oregano essential oil and–tocopheryl acetate on microbial growth and lipid oxidation of turkey breast fillets during storage. Int J Poult Sci. 4: 969–975. 10.3923/ijps.2005.969.975
Gutierrez, J., Barry-Ryan, C. and Bourke, P., 2009. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiol. 26: 142–150. 10.1016/j.fm.2008.10.008
Horwitz, W. and Latimer, G.W., 2005. Official methods of analysis of AOAC International. Gaithersburg, MD: AOAC International.
Huff-Lonergan, E. and Lonergan, S.M., 2005. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 71: 194–204. 10.1016/j.meatsci.2005.04.022
Kalogianni, A.I., Lazou, T., Bossis, I. and Gelasakis, A.I., 2020. Natural phenolic compounds for the control of oxidation, bacterial spoilage, and foodborne pathogens in meat. Foods. 9: 794. 10.3390/foods9060794
Kumar, S., Mendiratta, S., Agrawal, R.K., Sharma, H. and Kumar, R., 2017. Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour. Nutr. Food Sci. 47: 67–77. 10.1108/NFS-07-2015-0081
Kumar, S., Mendiratta, S., Agrawal, R.K., Sharma, H. and Singh, B., 2018. Antioxidant and antimicrobial properties of mutton nuggets incorporated with blends of essential oils. J Food Sci Technol. 55: 821–832. 10.1007/s13197-017- 3009-6
Kumar, A., Mendiratta, S., Sen, A., Kandeepan, G., Talukder, S., Sharma, H., Soni, A., Irshad, A. and Kumar, S., 2015. Preparation and storage stability of meat spread developed from spent hens. Vet World. 8: 651. 10.14202/vetworld.2015.651-655
Lu, X., Zhang, Y., Zhu, L., Luo, X. and Hopkins, D.L., 2019. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle. Meat Sci. 149: 79–84. 10.1016/j.meatsci.2018.11.014.
Maqsood, S., Abushelaibi, A., Manheem, K., Al Rashedi, A. and Kadim, I.T., 2015. Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT-Food Sci Technol. 63: 953–959. 10.1016/j.lwt.2015.03.106
Maqsood, S., Benjakul, S., Abushelaibi, A. and Alam, A., 2014. Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: a detailed review. Compr Rev Food Sci Food Saf. 13: 1125–1140. 10.1111/1541-4337.12106
Moroney, N., O’grady, M., O’doherty, J. and Kerry, J., 2013. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. Meat Sci. 94: 304–311. 10.1016/j.meatsci.2013.02.010
Muela, E., Monge, P., Sañudo, C., Campo, M.M. and Beltrán, J.A., 2015. Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display. Meat Sci. 102: 35–40. 10.1016/j.meatsci.2014.12.003
Muela, E., Sañudo, C., Campo, M.M., Medel, I. and Beltrán, J.A., 2010. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Sci. 84: 662–669. 10.1016/j.meatsci.2009.10.028
Nieto, G., Díaz, P., Bañón, S. and Garrido, M.D., 2010. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat quality. Meat Sci. 84: 23–29. 10.1016/j.meatsci.2009.08.001
Nitiema, L.W., Savadogo, A., Simpore, J., Dianou, D. and Traore, A.S., 2012. In vitro antimicrobial activity of some phenolic compounds (coumarin and quercetin) against gastroenteritis bacterial strains. Int J Microbiol Res. 3: 183–187. 10.5829/idosi.ijmr.2012.3.3.6414
Niyonzima, E., Ongol, M.P., Kimonyo, A. and Sindic, M., 2015. Risk factors and control measures for bacterial contamination in the bovine meat chain: a review on Salmonella and pathogenic E. coli. J Food Res. 4. 10.5539/jfr.v4n5p98
O’sullivan, C.M., Lynch, A.-M., Lynch, P.B., Buckley, D.J. and Kerry, J.P., 2004. Assessment of the antioxidant potential of food ingredients in fresh, previously frozen and cooked chicken patties. Int J Poult Sci. 3: 337–344.
Olatunde, O.O. and Benjakul, S., 2018. Natural preservatives for extending the shelf-life of seafood: a revisit. Compr Rev Food Sci Food Saf. 17: 1595–1612. 10.1111/1541-4337.12390
Ornaghi, M.G., Guerrero, A., Vital, A.C.P., de Souza, K.A., Passetti, R.A.C., Mottin, C., de Araújo Castilho, R., Sañudo, C. and do Prado, I.N., 2020. Improvements in the quality of meat from beef cattle fed natural additives. Meat Sci. 163: 108059. 10.1016/j.meatsci.2020.108059
Ozogul, Y., Yuvka, İ., Ucar, Y., Durmus, M., Kösker, A.R., Öz, M. and Ozogul, F., 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-Food Sci Technol. 75: 677–684. 10.1016/j.lwt.2016.10.009
Parvar, R., Ghoorchi, T., Kashfi, H. and Parvar, K., 2018. Effect of Ferulago angulata (Chavil) essential oil supplementation on lamb growth performance and meat quality characteristics. Small Rumin Res. 167: 48–54. 10.1016/j.smallrumres.2018.07.026
Pearson, A. and Dustson, T., 1985. Advance in meat research. Avi. Publishing Company. Inc., Westport, CT.
Pearson, D. and Muslemuddin, M., 1971. Accurate determination of total volatile nitrogen in meat and fish. Assoc Public Anal J. 28–29.
Pisoschi, A.M., Pop, A., Georgescu, C., Turcuş, V., Olah, N.K. and Mathe, E., 2018. An overview of natural antimicrobials role in food. European Journal of Medicinal Chemistry 143: 922–935. 10.1016/j.ejmech.2017.11.095
Politeo, O., Jukić, M. and Miloš, M., 2006. Chemical composition and antioxidant activity of essential oils of twelve spice plants. Croat Chem Acta. 79: 545–552.
Purchas, R.W. and Barton, R.A., 2012. The tenderness of meat of several breeds of cattle raised under New Zealand pastoral conditions. New Zealand J Agric Res. 19: 421–428. 10.1080/00288233.1976.10420970
Rahman, M., Alam, M., Monir, M. and Rahman, S., 2020. Effect of Moringa oleifera leaf extract and synthetic antioxidant on quality and shelf-life of goat meat nuggets at frozen storage. Int J Food Res. 7: 34–45.
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