Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
Meat Sci. 2022 Feb;184:108700. doi: 10.1016/j.meatsci.2021.108700. Epub 2021 Nov 5.
The current investigation assessed the effect of pectin (PE) biodegradable nanocomposite coating containing curcumin nanoparticles (CNP) and ajowan (Carum copticum) essential oil nanoemulsion (ANE) combined with low-dose gamma irradiation on microbial, physiochemical, and sensorial qualities of lamb loins during refrigeration conditions. Active coating combined with gamma irradiation reduced the count number of mesophilic and psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae; and minimized lipid and protein oxidation changes, total volatile basic nitrogen content, met-myoglobin formation, and color deterioration in the loin samples. The increased shelf-life of lamb loins up to 25 days compared with 5 days assigned for the control group can be associated with the application of ionizing radiation and edible PE coating containing CNP and ANE, which might be due to the synergistic or additive effects of treatments. Overall, as an effective preservation technique, a combination of PE + CNP + ANE and irradiation can be recommended for prolonging the shelf-life of lamb loins during refrigerated storage.
本研究评估了含有姜黄素纳米粒子（CNP）和孜然（Carum copticum）精油纳米乳液（ANE）的可生物降解果胶（PE）纳米复合涂层与低剂量伽马辐射相结合对冷藏条件下羔羊里脊肉的微生物、理化和感官品质的影响。活性涂层结合伽马辐射减少了中温菌和嗜冷菌、乳酸菌、肠杆菌科的计数；并最大限度地减少了脂质和蛋白质氧化变化、总挥发性碱性氮含量、肌红蛋白形成和肉色恶化。与对照组的 5 天相比，羔羊里脊肉的货架期延长至 25 天，可以与电离辐射和含有 CNP 和 ANE 的可食用 PE 涂层的应用相关，这可能是由于处理的协同或累加效应。总的来说，作为一种有效的保鲜技术，PE+CNP+ANE 和辐射的组合可用于延长冷藏储存期间羔羊里脊肉的货架期。
