Antimicrobial and preservative activity of garlic on fresh ground camel meat: I.—Effect of fresh ground garlic segments

Authors

  • K H. S. Al-Delaimy,

    1. Department of Food Technology, College of Agriculture, University of Riyadh, Riyadh, Saudi Arabia
    Current affiliation:
    1. Department of Food Technology, College fo Agriculture and Veterinary Medicine, University of Baghdad, Abu-Ghraib, Iraq
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  • M. M. F. Barakat

    1. Department of Food Technology, College of Agriculture, University of Riyadh, Riyadh, Saudi Arabia
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Abstract

A method to prolong the shelf-life of fresh camel meat, by the use of fresh garlic as an antimicrobial and preservative agent, has been established. Three storage temperatures (room temperature 20–22°C, incubator 12°C and refrigerator 2–3°C) were used in this investigation. Irrespective of storage temperature, treatments with 5, 10 and 15% (by wt.) of fresh garlic segments, ground with fresh lean camel meat, were found to increase the period of shelf-life, two-, three- and more than four-fold, respectively, compared with the corresponding control samples. After 4 days storage at room temperature, 12 days incubation and 28 days refrigeration, it was found that treatments with 15 and 25% garlic resulted i* complete inhibition of microbial growth with no sign of any organoleptic spoilage of the meat. The treated meat samples were fried for 15 min and found to be acceptable in taste and flavour by the local people in Saudi Arabia.

Ancillary