Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil

Figures & data

Figure 1. Population increase of Total viable counts (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 2. Population increase of Total viable count (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 3. Population increase of pseudomonas (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 4. Population increase of pseudomonas (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 5. Population increase of Lactic acid bacteria (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 6. Population increase of Lactic acid bacteria (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 7. Population increase of Enterobacteriaceae (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 8. Population increase of Enterobacteriaceae (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 9. Population increase of yeast and molds (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 10. Population increase of yeast and molds (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 11. Population increase of Brochothrix (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 12. Population increase of Brochothrix (log₁₀ CFU/g ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 13. Effect of pH (Mean values ± SEM) in different marinated essential oils samples after storage for 0, 2, 4, 7, 10, 16, and 22 days at 4°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Figure 14. Effect of pH (Mean values ± SEM) in different marinated essential oils samples after storage for 0, 1, 3, 5, 7, 9, and 11 days at 12°C. NX-Non marinated, X- Marinated, XO- Marinated +Oregano oil, XC- Marinated +Citrox, XCO- Marinated + Citrox+ Oregano oil.

Table 1. Sensory evaluation results of cooked buffalo meat after 2 days of storage at refrigeration temperature (4°C) in the absence of marinade and antimicrobials (NX), in the presence of marinade (X), marinated + citrox (XC), marinated + oregano EO (XO) and marinated + citrox + oregano EO (XCO).

Particulars	NX	X	XO	XC	XCO	P-Value
Color	2.55 ± 0.05^b	2.95 ± 0.05^a	2.80 ± 0.00^a	2.85 ± 0.05^a	2.85 ± 0.05^a	0.01
Taste	2.70 ± 0.10^a	3.00 ± 0.00^a	2.75 ± 0.05^a	2.85 ± 0.05^a	2.85 ± 0.05^a	0.088 (NS)
Texture	2.65 ± 0.05^a	2.75 ± 0.05^a	2.75 ± 0.05^a	2.85 ± 0.05^a	2.85 ± 0.05^a	0.144(NS)
Overall	2.58 ± 0.03^c	2.98 ± 0.03^a	2.78 ± 0.03^b	2.85 ± 0.00^ab	2.83 ± 0.04^b	<0.01

^a,b,cDifferent letters indicate significant differences between treatments (P < .05) and the value represents (Mean ± SEM). Significantly different at (P < .05), NS-Non-significant.