Antimicrobial and Shelf-Life Extension Effects of Arabic Gum as A Natural Preservative for Camel Meat

Elsharawy, Nagwa Thabet; ALtowairqi, Amwaj A.; Alshehri, Wafa A; Baghdadi, Afra M.

doi:10.21608/ejvs.2024.328184.2425

Antimicrobial and Shelf-Life Extension Effects of Arabic Gum as A Natural Preservative for Camel Meat

Articles in Press

Document Type : Original Article

Authors

¹ Department of Movement Science & Health, College of Sport Science, University of Jeddah, Jeddah, Saudi Arabia

² Department of Food Hygiene, Faculty of Veterinary Medicine, New Valley University, Egypt

³ Department of Biological science, Collage of Science, University of Jeddah, Jeddah 21493, Saudi Arabia

10.21608/ejvs.2024.328184.2425

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.

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