The Efficacy of Ginger and Thyme Nanoemulsions on Enhancing Minced Beef Preservation, Microbial Inhibition and Quality Retention | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 02 June 2025 PDF (652.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.377108.2797 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud Hassan  1; Fahim Shaltout 2; Mohamed Nabil 3
| ||||
| 1Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Egypt | ||||
| 2Department of Food Hygiene and Control (Meat hygiene), Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt. | ||||
| 3Food Hygiene Department, Animal Health Research Institute (AHRI), ARC, Egypt | ||||
| Abstract | ||||
| Organic oil nanoemulsions (NEs) have emerged as a promising approach to improve the preservation of meat products by utilizing their antimicrobial and antioxidant properties, and to overcome the health hazards of synthetic chemical food additives. Therefore, the current study was planned to evaluate the impact of ginger (GNE) and thyme (TNE) nano-emulsions (NEs) addition, by the concentrations of 10.0 and 20.0% for each and/or in combination, on minced beef shelf life and keeping quality during refrigeration storage (4±1oC). Examinations were repeated every three days until appearance of spoilage. Results revealed that different treatments showed potent enhancement in the keeping quality and acceptability of the treated samples. Organoleptic, microbiological, and chemical evaluations showed superiority of GNE (10.0%), especially in combination with TNE (10.0%). It is worth to be mentioned that all of the treated groups kept their sensory acceptability up to the 12th day of refrigerated storage. In contrast, control group showed spoilage signs after the 6th day of storage. In addition, a significant reduction in the microbial counts was recorded, based on the concentration of the used material, type of microorganism, and time of storage. Regarding the examined chemical criteria, the treated groups kept their values within the acceptable limits until the 15th day of storage, indicating chemical stability and longer shelf-life. After all, the used NEs showed a potent preservative effect on the treated minced beef samples represented by elongation of the keeping quality; so, it permits recommendation for its use safely in minced beef preservation. | ||||
| Keywords | ||||
| Ginger; Thyme; Meat Quality; Nanotechnology; Shelf-life | ||||
|
Statistics Article View: 66 PDF Download: 38 |
||||
