Ashrafi Azam, Ahari Hamed, Asadi Gholamhassan, Mohammadi Nafchi Abdorreza
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
Food Chem X. 2024 Aug 17;23:101749. doi: 10.1016/j.fochx.2024.101749. eCollection 2024 Oct 30.
This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and L. extract (RCE) nanoemulsions (10%, 20%, and 40% /w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day frozen storage period. Based on the findings, the active CSG coatings showed remarkable antioxidant and antimicrobial activities. By increasing the level of RCE nanoemulsions, the functional activity of coatings significantly increased ( < 0.05). Upon the termination of the storage period, the lowest microbial load (i.e., a decrease of 0.5-2 log CFU/g in the number of different bacteria compared to the control) and oxidation stability were observed in burgers coated with a CSG solution containing 40% RCE nanoemulsions. This burger also showed the highest sensory acceptance on the last day. In conclusion, it is proposed to use the active coating produced in this study to maintain meat products' quality and safety and increase their shelf-life.
本研究旨在评估含有奇亚籽胶（CSG）和罗勒提取物（RCE）纳米乳液（10%、20%和40%/w）的可食用涂层在90天冷冻储存期对汉堡氧化、微生物负荷和感官特性的影响。基于研究结果，活性CSG涂层表现出显著的抗氧化和抗菌活性。随着RCE纳米乳液水平的增加，涂层的功能活性显著提高（P<0.05）。在储存期结束时，在涂有含40%RCE纳米乳液的CSG溶液的汉堡中观察到最低的微生物负荷（即与对照组相比，不同细菌数量减少0.5 - 2 log CFU/g）和氧化稳定性。这种汉堡在最后一天也表现出最高的感官接受度。总之，建议使用本研究中生产的活性涂层来维持肉类产品的质量和安全并延长其保质期。
