Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
J Food Sci. 2022 Jan;87(1):251-265. doi: 10.1111/1750-3841.16011. Epub 2021 Dec 27.
The present study was conducted to evaluate the lipid and protein oxidation responses of cold stored turkey meat using chitosan-contained nanoemulsions supplemented with the essential oils of two aromatic plants including Zataria multiflora Boiss and Bunium persicum Boiss. Chemical traits such as total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric reactive substances (TBARs), free fatty acids (FFA), fatty acid composition and TC (total carbonyl) of samples were carried out at 4°C. Moreover, their pH and sensory properties were also determined at the same conditions. The initial value of the TVB-N (2.24 mg N/100 g) reached 20.81 mg N/100 g. TVB-N values achieved for all meat samples were lower than the highest acceptable limit (28-29 mg N/100 g). In all the treatments, PV and TBARs values were increased until day 10, and afterward a decrease was observed until day 20 of storage. TBARs values of the samples (mg MDA/kg) ranged from 1.97 ± 0.04 to 4.48 ± 0.39 in CNE + ZEO 1% to 2.72 ± 0.32 to 6.66 ± 0.21 in CON at zero time and day 5, respectively. FFA and TC were enhanced at a slower rate in the treated samples. The most efficient treatment against chemical deterioration was found to be CNE + ZEO 1%. Chitosan and sonicated chitosan treatments had the highest color score and lowest odor score at zero time. The obtained results suggested coating turkey meat fillets with ZEO and BEO as an effective strategy to delay at their chemical deterioration. PRACTICAL APPLICATION: The spoilage risk of fresh products is higher than other foods. Turkey meat spoils because of biological reactions such as the oxidation of lipids and protein, the action of endogenous enzymes, and the metabolic activities of microorganisms that end in a short shelf life. The oxidation of lipids not only reduces or retards, but also inhibits by edible coatings. Edible coatings formed from bioactive compounds would effectively provide possibility of active compounds onto surface of minimally processed foods. Therefore, application chitosan-loaded nanoemulsion coating containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils is recommended in food industry especially for poultry industry to increase the chemistry and sensory quality of turkey breast fillets.
本研究旨在评估壳聚糖纳米乳液中添加两种芳香植物（藏茴香和孜然）精油对冷藏火鸡肉的脂质和蛋白质氧化反应的影响。在 4°C 下，对样品的化学特性（总挥发性碱性氮（TVB-N）、过氧化物值（PV）、硫代巴比妥酸反应物质（TBARs）、游离脂肪酸（FFA）、脂肪酸组成和 TC（总羰基））进行了分析。此外，还在相同条件下测定了其 pH 值和感官特性。TVB-N（2.24mgN/100g）的初始值达到 20.81mgN/100g。所有肉样的 TVB-N 值均低于最高可接受限值（28-29mgN/100g）。在所有处理中，PV 和 TBARs 值在第 10 天之前增加，之后在第 20 天储存时观察到下降。TBARs 值（mgMDA/kg）在 CNE+ZEO1%到 2.72+0.32 到 6.66+0.21 之间，在零时间和第 5 天的 CON 之间。FFA 和 TC 在处理样品中以较慢的速度增加。结果表明，CNE+ZEO1%是对抗化学劣化最有效的处理方法。壳聚糖和超声处理的壳聚糖在零时间具有最高的颜色评分和最低的气味评分。结果表明，用 ZEO 和 BEO 包被火鸡肉片是一种延缓其化学劣化的有效策略。实际应用：新鲜产品的腐败风险高于其他食品。火鸡肉由于脂质和蛋白质氧化、内源性酶的作用以及微生物的代谢活动等生物反应而变质，导致货架期短。脂质氧化不仅会降低或延迟氧化，还可以通过可食用涂层来抑制。由生物活性化合物形成的可食用涂层可以有效地将活性化合物有效提供到微加工食品的表面。因此，建议在食品工业中应用壳聚糖负载纳米乳液包埋藏茴香和孜然精油，特别是在禽类工业中，以提高火鸡胸肉片的化学和感官质量。
