96168 20210902121858.0 doi 10.3390/foods9091336 sideral 120731 ART-2020-120731 eng Djenane, D. Improvement of the shelf-life status of modified atmosphere packaged camel meat using nisin and olea europaea subsp. laperrinei leaf extract 2020 Access copy available to the general public Unrestricted The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 ¿C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions. info:eu-repo/grantAgreement/ES/AEI-ESF-DGA/PGC2018-093789-B-I00 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.35 2020 FOOD SCIENCE & TECHNOLOGY 37 / 144 = 0.257 2020 Q2 T1 0.774 2020 Food Science 2020 Q1 Health (social science) 2020 Q1 Plant Science 2020 Q1 Microbiology 2020 Q1 Health Professions (miscellaneous) 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Aboudaou, M. Djenane, F. García-Gonzalo, D. Universidad de Zaragoza (orcid)0000-0002-7629-8101 Pagán, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 9, 9 (2020), 1336 [21 pp] Foods Foods 2304-8158 908115 http://zaguan.unizar.es/record/96168/files/texto_completo.pdf Versión publicada 488477 http://zaguan.unizar.es/record/96168/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:96168 articulos driver 2021-09-02-10:33:24 ARTICLE