Yasar Sulhattin, Nizamlıoğlu Nizam Mustafa, Gücüş Mehmet Onurhan, Bildik Dal Ahsen Ezel, Akgül Kübra
Department of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey.
Department of Forest Products and Chemistry, Forest Industry Engineering, Faculty of Forestry, Istanbul University-Cerrahpasa, Istanbul 34320, Turkey.
ACS Omega. 2022 Mar 2;7(10):9033-9043. doi: 10.1021/acsomega.2c00237. eCollection 2022 Mar 15.
This study first-ever tested the impact of active packaging paper coated with cationic starch containing L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.
本研究首次测试了涂有含69.26%香芹酚多酚的罗勒精油的阳离子淀粉活性包装纸对在+4°C下储存0、6和12天的碎牛肉的物理、化学和微生物质量的影响。电子扫描显微镜和红外光谱分析表明罗勒精油被包裹在包装纸上。在储存第6天和第12天未添加罗勒精油包装的肉样不适于食用。相反，罗勒精油显著降低了微生物数量2.5个对数10 CFU/g，过氧化值降低了22%，脂质氧化降低了22，pH值依赖的肉腐败值降低了27%，干物质损失降低了7%，抗氧化活性损失降低了40%，并恢复了颜色和气味的降低。罗勒精油将碎牛肉的货架期延长至冷藏第6天，且对肉的颜色和气味没有负面影响。
