Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5431
Title: Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging
Authors: Karam, Layal
Chehab, Rayane
Osaili, Tareq M
Savvaidis, Ioannis N
Affiliations: Faculty of Medicine 
Keywords: Essential oils
Marination
Preservation
Shawarma
Shelf-life
Issue Date: 2020-01-02
Publisher: Elsevier
Part of: International Journal of Food Microbiology
Volume: 332
Abstract: 
Controlling spoilage of the popular ethnic marinated beef "Shawarma" is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameters were assessed during 21 days at 4 °C. The treatments with higher EO concentration achieved higher antimicrobial activity than the lower ones and significantly reduced the mesophilic total viable count (TVC), lactic acid bacteria (LAB), Brochothrix thermosphacta, Pseudomonas spp., total coliforms, Escherichia coli, yeasts and molds. The higher EO concentration extended the microbiological shelf-life by 6 days, as judged by TVC and compared to the controls (aerobic and vacuum packaging) but was unacceptable sensorially. The lower EO concentration increased the microbiological shelf-life by 3 days and the sensorial shelf-life by 9 and > 12 days, under aerobic and vacuum conditions, respectively.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5431
ISSN: 01681605
DOI: 10.1016/j.ijfoodmicro.2020.108769
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Faculty of Medicine

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