Antimicrobial and Antioxidant Activities of Carboxymethyl Cellulose Edible Films Incorporated with Rosemary Extracts on Fresh Beef during Refrigerated Storage

Abstract

The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.