Improving the quality and shelf life of rabbit meat during chilled storage using lemongrass and black seed oils

Abstract

Rabbit meat is considered to be a significant source of high biological value protein, and has become more popular among consumers in recent years. In this study, antimicrobial and antioxidant effects of lemongrass oil (LGO) at concentrations (0.5, 0.75 and 1%) and black seed oil (BSO) at concentrations (0.1, 0.25 and 0.5%) on the physico-chemical parameters and bacteriological status of rabbit meat was investigated for 12 days of chilling at 3±1°C. The ob-tained results showed that oil-treated samples indicated significantly lower values (p<0.05) for chemical and bacterial assessment as compared to untreated (control) ones. The mean values of pH (6.21), total volatile basic nitrogen (11.38 mg/100g) and thiobarbituric acid content (0.47 mg MDA/kg) in control group was respectively reduced to (5.74, 4.28 and 0.14 in 1% LGO-treated group) and (5.81, 4.76 and 0.17 in 0.5% BSO-treated group) on 3rd day of chilling. In addition, the enumeration of aerobic plate count (7.82 ± 0.34 log10 CFU/g), Staphylococcus (5.32 ± 0.24 log10 CFU/g) and Enterobacteriaceae (5.72 ± 0.26 log10 CFU/g) in control group was respectively reduced to (5.92 ± 0.21, 4.46 ± 0.19 and 4.11 ± 0.19 log10 CFU/g in 1% LGO-treated group) and (6.04 ± 0.22, 4.55 ± 0.18 and 4.18 ± 0.27 log10 CFU/g in 0.5% BSO-treated group) on 12th day of chilled storage. Consequently, LGO and BSO could be used as an alternative option to preserve and extend the shelf life of rabbit meat during chilled storage.