Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil
The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyz...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8871857 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849403170470494208 |
|---|---|
| author | Hannan Lashkari Majid Halabinejad Alireza Rafati Ameneh Namdar |
| author_facet | Hannan Lashkari Majid Halabinejad Alireza Rafati Ameneh Namdar |
| author_sort | Hannan Lashkari |
| collection | DOAJ |
| description | The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks. |
| format | Article |
| id | doaj-art-9345cb77fba54bc7b8483279a5a509ca |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-9345cb77fba54bc7b8483279a5a509ca2025-08-20T03:37:20ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88718578871857Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential OilHannan Lashkari0Majid Halabinejad1Alireza Rafati2Ameneh Namdar3Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, IranFood Science and Technology Department, Sarvestan Branch, Islamic Azad University, Sarvestan, IranFood Science and Technology Department, Sarvestan Branch, Islamic Azad University, Sarvestan, IranDepartment of Mathematics, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, IranThe present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.http://dx.doi.org/10.1155/2020/8871857 |
| spellingShingle | Hannan Lashkari Majid Halabinejad Alireza Rafati Ameneh Namdar Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil Journal of Food Quality |
| title | Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil |
| title_full | Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil |
| title_fullStr | Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil |
| title_full_unstemmed | Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil |
| title_short | Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil |
| title_sort | shelf life extension of veal meat by edible coating incorporated with zataria multiflora essential oil |
| url | http://dx.doi.org/10.1155/2020/8871857 |
| work_keys_str_mv | AT hannanlashkari shelflifeextensionofvealmeatbyediblecoatingincorporatedwithzatariamultifloraessentialoil AT majidhalabinejad shelflifeextensionofvealmeatbyediblecoatingincorporatedwithzatariamultifloraessentialoil AT alirezarafati shelflifeextensionofvealmeatbyediblecoatingincorporatedwithzatariamultifloraessentialoil AT amenehnamdar shelflifeextensionofvealmeatbyediblecoatingincorporatedwithzatariamultifloraessentialoil |