Molecular and Cellular Biology, Faculty of Pharmacy, University of Monastir, Tunisia.
IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Spain.
Meat Sci. 2018 May;139:56-64. doi: 10.1016/j.meatsci.2018.01.015. Epub 2018 Jan 31.
The aim of this study was to assess the effectiveness of sprayable essential oils for counteracting the pro-oxidant environment created during retail display of lamb cutlets packed under high-oxygen atmosphere. North-African essential oils from Pituranthos chloranthus (PC) and Teucrium ramosissimum (TR) were applied by spraying on the surface of whole-lamb cutlets. The bio-preservative treatment led to a significant increase of their shelf life in terms of protection against lipid and protein oxidative deterioration, discoloration of lean and bone and microbiological stability during 12days of chilled storage. Furthermore, the addition of TR and PC on the surface of lamb cutlets significantly improved their appearance, increasing hence the purchase intention and consumers' preferences towards treated retailed products. This study shows that the application of a high-oxygen active packaging in combination with natural sprayable extracts is a feasible and effective strategy for protecting whole-meat muscle foods against oxidation and microbial deterioration.
本研究旨在评估喷雾精油在对抗高氧气氛下包装的羊肉块零售展示过程中产生的促氧化剂环境的有效性。来自北非的Pituranthos chloranthus (PC) 和 Teucrium ramosissimum (TR) 的精油通过喷涂在整个羊肉块表面进行应用。生物保鲜处理在冷藏储存 12 天期间，在保护脂肪和蛋白质氧化劣化、瘦肉和骨骼变色以及微生物稳定性方面显著延长了其货架期。此外，在羊肉块表面添加 TR 和 PC 显著改善了它们的外观，从而增加了消费者对处理过的零售产品的购买意愿和偏好。本研究表明，高氧活性包装与天然喷雾提取物的结合应用是一种可行且有效的策略，可用于保护全肉肌肉食品免受氧化和微生物恶化。
