the-effect-application-thyme-essential-oil-on-microbial-load-during

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Meat is a high protein meal that is used in the preparation of jerky, a popular food snack, where preservation and safety are important. To assure food ...

Czech University of Life Sciences Prague

Levels of polychlorinated dioxins/furans (PCDD/PCDF) in selected environmental samples (soils, sediments, fish, and farm animals) were analyzed from the area of Phong My commune (Thua Thien-Hue province, Vietnam). This area was affected by Agent Orange spraying during the Vietnam war (1968-1971). Whereas PCDD/PCDF content in soil and sediment samples is relatively low and ranges between 0.05 and 5.1 pg WHO-TEQ/g for soils and between 0.7 and 6.4 pg WHO-TEQ/g for sediments, the PCDD/PCDF content in poultry muscle and liver in most cases exceeded the maximum permissible limit of dioxin content per unit fat mass. In some cases of soil and sediments samples, 2,3,7,8-TCDD represented more than 90% of the total PCDD/PCDF, which indicates Agent Orange as the main source.

Agent Orange footprint still visible in rural areas of central Vietnam.

A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6 °C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg · h(-1). Based on coefficient of determination (R(2)), chi-square (χ(2)) test, and root-mean-square error (RMSE), the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.

Development of solar drying model for selected Cambodian fish species.

Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process by using oregano essential oil (OEO) to inhibit the growth of bacteria and thus obtain a value-added dried meat product. The sensory response from assessors is presented.

The effect of oregano essential oil on microbial load and sensory attributes of dried meat.

More than 85% of the population in Cambodia is strongly dependent on agriculture, of which freshwater aquaculture is one of the most important sources of food production. The smoked fish represents an important source of nutrients for Cambodian population; however, it can also lead to excessive intake of polycyclic aromatic hydrocarbons (PAHs). A field survey was conducted among selected smoked fish producers near to Tonle Sap river in Kampong Chhnang province, Cambodia. The study revealed that maximal limits for benzo[a]pyrene and the sum of four PAHs given by EC 1881/2006 were exceeded 2-50 times. Such burden can lead to increased risk of development of carcinogenic diseases.

Jan Banout

Department of Sustainable Technologies,
Faculty of Tropical AgriSciences,
Department of Sustainable Technologies, Faculty of Tropical AgriSciences

Czech University of Life Sciences Prague

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Jan Banout

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Department of Sustainable Technologies,Faculty of Tropical AgriSciences,Department of Sustainable Technologies, Faculty of Tropical AgriSciences

Czech University of Life Sciences Prague

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Department of Sustainable Technologies,
Faculty of Tropical AgriSciences,
Department of Sustainable Technologies, Faculty of Tropical AgriSciences