Antimicrobial and Shelf-Life Extension Effects of Arabic Gum as A Natural Preservative for Camel Meat | ||
| Egyptian Journal of Veterinary Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 03 December 2024 PDF (999.69 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2024.328184.2425 | ||
| Authors | ||
| Nagwa Thabet Elsharawy1; Amwaj A. ALtowairqi2; Wafa A Alshehri* 3; Afra M. Baghdadi2 | ||
| 1Department of Movement Science & Health, College of Sport Science, University of Jeddah, Jeddah, Saudi Arabia | ||
| 2Department of Food Hygiene, Faculty of Veterinary Medicine, New Valley University, Egypt | ||
| 3Department of Biological science, Collage of Science, University of Jeddah, Jeddah 21493, Saudi Arabia | ||
| Abstract | ||
| Camel meat, known for its superior quality, can now be preserved using Arabic Gum, a natural and safe hydrocolloid. Our research investigated the antimicrobial properties of Arabic Gum against common food spoilage and foodborne illness-causing microorganisms. In vitro, we applied Arabic Gum (AG) to camel meat extracts to extend their shelf life microbiologically and physically. The powder was utilized by ELNRSA, with aqueous extracts at concentrations of 10%, 5%, and 2.5%. Six bacterial strains known to cause foodborne illnesses or spoilage were tested for the antibacterial efficacy of AG aqueous extract, including four Gram-negative bacteria and two Gram-positive bacteria. The pH measurement and determination of minimum inhibitory concentrations of the plant extract against the tested bacteria were conducted, followed by a sensory evaluation of the meat samples. The results indicated that the 10% AG aqueous extract exhibited an antibiotic-like effect, with a stronger impact on K. pneumoniae than an antibiotic. Therefore, we recommend using 10% AG aqueous extract against E. coli to prolong the shelf life of camel meat. Using 10% Arabic Gum water extraction extended the shelf life from 1 day to 14 days, while 5% and 2.5% extended it by 11 and 8 days, respectively. | ||
| Keywords | ||
| foodborne pathogens; hydrocolloids; Acacia gum exudates; sensory characters; microbial quality | ||
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