1
|
Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/28/2023] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
Collapse
Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
| |
Collapse
|
2
|
Bahwan M, Baba WN, Adiamo O, Hassan HM, Roobab U, Abayomi OO, Maqsood S. Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product. Anim Biosci 2023; 36:1747-1756. [PMID: 37402461 PMCID: PMC10623037 DOI: 10.5713/ab.22.0238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/06/2022] [Accepted: 05/12/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. METHODS Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. RESULTS The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. CONCLUSION The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.
Collapse
Affiliation(s)
- Mouza Bahwan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Oladipupo Adiamo
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108,
Australia
| | - Hassan Mohammed Hassan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Ume Roobab
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Olalere Olusegun Abayomi
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, Sains@USM, 11900 Bayan Lepas, Penang,
Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| |
Collapse
|
3
|
Yu W, Guo J, Liu Y, Xue X, Wang X, Wei L, Ma J. Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review. Foods 2023; 12:3128. [PMID: 37628127 PMCID: PMC10453098 DOI: 10.3390/foods12163128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/11/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin-chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (W.Y.); (J.G.); (Y.L.); (X.X.); (X.W.); (L.W.)
| |
Collapse
|
4
|
Djenane D, Ben Miri Y, Ariño A. Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O 2 Modified Atmosphere Packaging. Foods 2023; 12:2931. [PMID: 37569200 PMCID: PMC10418402 DOI: 10.3390/foods12152931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.
Collapse
Affiliation(s)
- Djamel Djenane
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
| | - Yamina Ben Miri
- Food Quality and Food Safety Research Laboratory, Department of Food Sciences, Mouloud Mammeri University, P.O. Box 17, Tizi Ouzou 15000, Algeria;
- Department of Biochemistry and Microbiology, Faculty of Sciences, Mohamed Boudiaf University, P.O. Box 166, M’sila 28000, Algeria
| | - Agustín Ariño
- Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain;
| |
Collapse
|
5
|
Lamri M, Bhattacharya T, Boukid F, Chentir I, Dib AL, Das D, Djenane D, Gagaoua M. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021; 10:2633. [PMID: 34828914 PMCID: PMC8623812 DOI: 10.3390/foods10112633] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 10/25/2021] [Accepted: 10/28/2021] [Indexed: 02/07/2023] Open
Abstract
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers' acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.
Collapse
Affiliation(s)
- Melisa Lamri
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Tanima Bhattacharya
- Innovation, Incubation & Industry (I-Cube) Laboratory, Techno India NJR Institute of Technology, Udaipur 313003, India;
| | - Fatma Boukid
- Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), 17121 Monells, Spain;
| | - Imene Chentir
- Laboratory of Food, Processing, Control and Agroressources Valorization, Higher School of Food Science and Agri-Food Industry, Algiers 16200, Algeria;
| | - Amira Leila Dib
- GSPA Research Laboratory, Institut des Sciences Vétérinaires, Université Frères Mentouri Constantine 1, Constantine 25000 Algeria;
| | - Debashrita Das
- School of Community Science & Technology, IIEST Shibpur, Howrah 711103, India;
| | - Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food technology, Université Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (M.L.); (D.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
| |
Collapse
|
6
|
Combined Antimicrobial Effect of Bio-Waste Olive Leaf Extract and Remote Cold Atmospheric Plasma Effluent. Molecules 2021; 26:molecules26071890. [PMID: 33810520 PMCID: PMC8037246 DOI: 10.3390/molecules26071890] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 11/22/2022] Open
Abstract
A novel strategy involving Olive Leaf Extract (OLE) and Cold Atmospheric Plasma (CAP) was developed as a green antimicrobial treatment. Specifically, we reported a preliminary investigation on the combined use of OLE + CAP against three pathogens, chosen to represent medical and food industries (i.e., E. coli, S. aureus and L. innocua). The results indicated that a concentration of 100 mg/mL (total polyphenols) in OLE can exert an antimicrobial activity, but still insufficient for a total bacterial inactivation. By using plain OLE, we significantly reduced the growth of Gram positive S. aureus and L. innocua, but not Gram-negative E. coli. Instead, we demonstrated a remarkable decontamination effect of OLE + CAP in E. coli, S. aureus and L. innocua samples after 6 h. This effect was optimally maintained up to 24 h in S. aureus strain. E. coli and L. innocua grew again in 24 h. In the latter strain, OLE alone was most effective to significantly reduce bacterial growth. By further adjusting the parameters of OLE + CAP technology, e.g., OLE amount and CAP exposure, it could be possible to prolong the initial powerful decontamination over a longer time. Since OLE derives from a bio-waste and CAP is a non-thermal technology based on ionized air, we propose OLE + CAP as a potential green platform for bacterial decontamination. As a combination, OLE and CAP can lead to better antimicrobial activity than individually and may replace or complement conventional thermal procedures in food and biomedical industries.
Collapse
|
7
|
Rodrigo D, Palop A. Applications of Natural Antimicrobials in Food Packaging and Preservation. Foods 2021; 10:foods10030568. [PMID: 33803270 PMCID: PMC7998358 DOI: 10.3390/foods10030568] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 02/07/2023] Open
Abstract
In the food science field, the term "antimicrobial" basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...].
Collapse
Affiliation(s)
- Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avd Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain;
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
| | - Alfredo Palop
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional “Campus Mare Nostrum”, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
- Correspondence:
| |
Collapse
|