Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

• Main Authors: Hui Tang, Wageh Sobhy Darwish, Waleed Rizk El‐Ghareeb, Naser A. Al‐Humam, Lin Chen, Rui‐Min Zhong, Zi‐Jun Xiao, Jin‐Kui Ma
• Format: Article
• Language: English
• Published: Wiley 2020-04-01
• Series: Food Science & Nutrition
• Subjects: camel meat; gingerol; microbial quality; nisin; offal
• Online Access: https://doi.org/10.1002/fsn3.1503

Abstract This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration‐dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat.