Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel's meat.

In the present study, novel films based on nanomontmorillonite-chitosan (MMT-Ch) and nanomontmorillonite-carboxymethyl cellulose (MMT-CMC) incorporated with different concentrations of Ziziphora clinopodioides essential oil (ZEO; 0.5, 1 and 2%) alone and in combination with Ficus carica extract (FCH; 1%) were investigated as active packaging materials for minced camel's meat to increase the shelf life (microbial, chemical and sensory properties) and inhibit the growth of Listeria monocytogenes and Escherichia coli O157:H7 during storage at refrigerated condition. Final microbial populations of meat samples packed in CMC-MMT+ZEO 2%+FCH 1% and Ch-MMT+ZEO 2%+FCH 1% were decreased approximately 1-4 log CFU/g compared to control (P<0.05). Packed meats with nanocomposite films tended to retard the increases in total volatile base nitrogen (TVB-N), pH, peroxide value (PV), protein carbonyl content and thiobarbituric acid reactive substances (TBARS). Sensory attributes (odor, color and overall acceptability) were significantly enhanced in treated meat samples (P<0.05). The results indicated that CMC-MMT+ZEO 2%+FCH 1% and Ch-MMT+ZEO 2%+FCH 1% films could be considered as promising packaging materials for minced camel's meat.