Abstract
In this research, we assessed the efficacy of safflower oil nanoemulsion (SNE) and cumin essential oil (CEO) in combination with oxygen absorber (OA) packaging on the quality of lamb loins over 20-day chilled storage. The applied treatments were SNE, OA, SNE + OA, SNE +1% CEO, SNE +1% CEO + OA, and the control. The treatments delayed the growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during the storage period. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color and sensory deterioration was more retarded in treatment groups. The binary treatments were more efficient than single treatments to postpone microbial growth and retard physicochemical and sensory changes in loin samples, while ternary treatment was the most efficient treatment. Considering various parameters, loins shelf-life was 8 days in control, 12 days in SNE and OA, 16 days in SNE + OA and SNE +1% CEO, and at least 20 days in SNE +1% CEO + OA group. In conclusion, a combination of SNE and CEO followed by OA packaging is the most appropriate treatment to enhance chilled lamb loins' shelf-life.
Published Version
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