Salari Mahdieh, Yazdany Motahareh
Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran.
Department of Food Science and Technology, Faculty of Technical and Engineering University of Science and Arts of Yazd Yazd Iran.
Food Sci Nutr. 2025 May 9;13(5):e70262. doi: 10.1002/fsn3.70262. eCollection 2025 May.
The present study aimed to evaluate the effect of chitosan (CS, 2%, w/v), fennel extract (FE, 1.5%, v/v), and CS + FE (2%, w/v CS + 1.5%, v/v FE) coatings on the physicochemical, microbial, and sensory properties of ostrich meat (OM) at 0, 7, and 15 days of refrigerated storage. The obtained results showed that the use of coatings for OM samples demonstrated a significant enhancement in moisture retention and a decrease in pH, thiobarbituric acid reactive substances (TBARS), total volatile nitrogen (TVB-N), and peroxide value (PV) values compared to the control one, which were 6.34, 0.53 mg/kg, 15.14 mg/100 g, and 2.64 meq/kg, respectively for the CS + FE coating sample, at the 15th day. At the end of the storage time, the total viable count (TVC), psychrophilic bacteria count (PBC), and lactic acid bacteria count (LABC) of the control sample notably ( < 0.05) decreased from 8.92, 6.86, and 5.45 to 6.24, 5.78, and 3.2 log10 CFU/g when coated with CS + FE, respectively. Additionally, sensory evaluation revealed that the treatments did not remarkably affect the initial sensory characteristics of OM and decreased their deterioration throughout storage. In conclusion, the application of the CS + FE coating could be considered a promising alternative to artificial preservatives for meat and meat products, as it extends the shelf life of OM in the refrigerator by more than 2 weeks.
本研究旨在评估壳聚糖（CS，2%，w/v）、茴香提取物（FE，1.5%，v/v）以及CS+FE（2%，w/v CS + 1.5%，v/v FE）涂层在冷藏储存0、7和15天时对鸵鸟肉（OM）理化性质、微生物特性和感官特性的影响。所得结果表明，与对照组相比，对OM样品使用涂层显著提高了其保水性，并降低了pH值、硫代巴比妥酸反应性物质（TBARS）、总挥发性氮（TVB-N）和过氧化值（PV）。在第15天时，CS+FE涂层样品的这些指标分别为6.34、0.53 mg/kg、15.14 mg/100 g和2.64 meq/kg。在储存期结束时，用CS+FE涂层处理后，对照组样品的总活菌数（TVC）、嗜冷菌数（PBC）和乳酸菌数（LABC）显著（<0.05）下降，分别从8.92、6.86和5.45 log10 CFU/g降至6.24、5.78和3.2 log10 CFU/g。此外，感官评价显示，这些处理对OM的初始感官特性没有显著影响，并在整个储存过程中减少了其变质。总之，CS+FE涂层的应用可被视为肉类和肉类产品人工防腐剂的一种有前景的替代品，因为它将OM在冰箱中的保质期延长了2周以上。
