Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Int J Food Microbiol. 2024 Oct 2;423:110825. doi: 10.1016/j.ijfoodmicro.2024.110825. Epub 2024 Jul 11.
The present work aimed to assess the effects of chitosan coating comprising Citrus limon essential oil (CLEO) as an antimicrobial and antioxidant on the quality and the shelf-life of beef meat during storage in cold temperatures. The microbial, chemical, and sensory characteristics of beef meat were repeatedly evaluated. The outcomes showed that CLEO had a substantial preservative effect on refrigerated beef meat by reducing total volatile basic nitrogen compounds (TVB-N), inhibiting the replication of microorganisms (p < 0.05), and decreasing oxidation (p < 0.05) during storage. The incorporation of CLEO into chitosan coating significantly reduced (p < 0.05), TBARS, especially for the Nano-CS- ClEO 2 % and 4 % groups, with values at the end of storage of approximately 0.68 and 1.01 mg MDA/kg respectively. Moreover, the meat treatments with essential oils led to lower carbonyl content production in compared to other groups that treated without essential oils. Coated beef meat had the highest inhibitory effects against microbial growth. The counts of Enterobacteriaceae, lactic acid bacteria (LAB), psychrophilic, and mesophilic bacteria were significantly lower (p < 0.05) in the Nano-CS- ClEO 2 % (1.1, 4.2, 6.2, and 6.32 Log CFU/g, respectively) at day 16. The sensory evaluation indicated that this coating with chitosan nanoemulsions in combination with ClEOs could significantly preserve sensory characteristics of beef meat during storage. Moreover, concerning sensory features, the control samples gained the maximum score. Additionally, the group that contains chitosan in combination with 4 % ClEO nanoliposomes had the highest inhibition of microbial growth, reduced sensory changes, and extending the shelf life of beef meat (p < 0.05). In conclusion, nanoemulsions containing Citrus limon essential oil had a significant preservation effect on beef meat during refrigerated storage by preventing the microorganism's proliferation and decreasing the oxidation of fat and protein (p < 0.05). Therefore, they are suggested to extend the durability of fresh meat products during refrigerated storage.
本研究旨在评估壳聚糖包被柠檬精油（CLEO）作为一种抗菌和抗氧化剂对冷藏牛肉质量和保质期的影响。对牛肉的微生物、化学和感官特性进行了反复评估。结果表明，CLEO 通过减少总挥发性碱性氮化合物（TVB-N）、抑制微生物复制（p<0.05）和减少氧化（p<0.05）对冷藏牛肉具有显著的保鲜作用。将 CLEO 掺入壳聚糖涂层中可显著降低（p<0.05）TBARS，特别是 Nano-CS-ClEO 2%和 4%组，在贮藏结束时分别约为 0.68 和 1.01mg MDA/kg。此外，与未用精油处理的其他组相比，用精油处理的肉产生的羰基含量较低。包被牛肉对微生物生长的抑制作用最强。肠杆菌科、乳酸菌（LAB）、嗜冷菌和中温菌的计数在 Nano-CS-ClEO 2%（分别为 1.1、4.2、6.2 和 6.32 Log CFU/g）在第 16 天显著降低（p<0.05）。感官评价表明，这种壳聚糖纳米乳液与 ClEO 结合的涂层可以显著保持牛肉在贮藏过程中的感官特性。此外，就感官特征而言，对照组获得了最高分。此外，含有壳聚糖和 4% ClEO 纳米脂质体的组对微生物生长的抑制作用最强，感官变化最小，延长了牛肉的货架期（p<0.05）。综上所述，含有柠檬精油的纳米乳液对冷藏牛肉具有显著的保鲜作用，可防止微生物增殖，减少脂肪和蛋白质氧化（p<0.05）。因此，建议在冷藏储存期间延长新鲜肉类产品的保质期。
