Extending the Shelf Life of Fresh Camel Sausage by the Integration of Cuminum cyminum L. Essential Oil

Abstract

Fresh sausage has a short shelf life and is easily spoiled in refrigerated conditions. The present study aimed to assess the effects of Cuminum cyminum L. essential oil (CCEO; 0%, 0.05%, 0.1% and 0.2% v/v) on the shelf life extension of fresh camel sausage within storage at the temperature of 4oC for 15 days. According to the microbiological findings, the integration of CCEO significantly retarded microbial growth in the sausage compared to the control group (P0.05). According to the results, the integration of CCEO with fresh camel sausages is a practical method to increase the shelf life of this product.

Keywords

• fresh camel sausage
• cuminum cyminum l
• essential oil
• shelf life