Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Meat Sci. 2020 May;163:108073. doi: 10.1016/j.meatsci.2020.108073. Epub 2020 Jan 25.
The aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical parameters, the color and Fourier Transform Infrared spectra values of the films were determined. Changes in odor, color, pH, thiobarbituric value for lipid oxidation levels and Pseudomonas spp. total viable counts, lactic acid and Listeria monocytogenes were determined during the storage time. All treated films showed lower elongation, strength and transparency values compared with chitosan - starch (CH-S) group. Results showed that CH-S-PPE 1%-TEO 2% treatment had the highest inhibition effect against L. monocytogenes. The bacterial counts and lipid oxidation were successfully inhibited using PPE and TEO. CH-S-PPE 1% group containing up to 2% TEO had the best acceptable sensory characteristic. Beef samples wrapped with CH-S film containing PPE and TEO also had longer shelf life.
本研究旨在探讨石榴皮提取物（PPE）和壳聚糖-淀粉（CH-S）复合膜中加入百里香精油（TEO）对牛肉货架期的影响。在 4°C 的贮藏期 21 天内，测定了薄膜的物理力学参数、颜色和傅里叶变换红外光谱值。在贮藏过程中测定了气味、颜色、pH 值、脂质氧化水平的硫代巴比妥酸值和假单胞菌总活菌数、乳酸和单核细胞增生李斯特菌的变化。与壳聚糖-淀粉（CH-S）组相比，所有处理过的薄膜的伸长率、强度和透明度值都较低。结果表明，CH-S-PPE 1%-TEO 2%处理对单核细胞增生李斯特菌的抑制效果最高。使用 PPE 和 TEO 成功地抑制了细菌计数和脂质氧化。含高达 2%TEO 的 CH-S-PPE 1%组具有最佳的可接受感官特性。用含有 PPE 和 TEO 的 CH-S 膜包装的牛肉样品也具有更长的保质期。
