Abstract
This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum‐packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑ W that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.
Highlights
Meat and meat products are susceptible to oxidation and microbiological deterioration
It is important to mention that the composition of the avocado peel extract, the optimization of the nisin-extract mixture, and the microencapsulation system is already previously reported by our group (Calderón-Oliver et al, 2016, 2017)
Samples containing empty microcapsules showed slightly higher microbial populations that may be associated with the presence of microbial enzymes that allow for the metabolization of pectin and other complex polysaccharides, such as species of Lactobacillus, Bacillus, among others of the genus enterobacteria (Abbott & Boraston, 2008; Jayani, Saxena, & Gupta, 2005)
Summary
Meat and meat products are susceptible to oxidation and microbiological deterioration. Multiple strategies have been implemented to extend the shelf life of meats and other foods and to reduce undesirable reactions These strategies include the inclusion of antioxidants and antimicrobials, for which consumers encourage the use of those from natural origins (Falowo et al, 2014; Salehi, Tumer, et al, 2019; SharifiRad et al, 2018), if they have health benefits (Salehi, Sharifi-Rad, et al, 2019; Salehi, Vlaisavljevic, et al, 2019). This study aims to evaluate the effect of microcapsules containing a mixture of avocado peel extract and nisin (an antioxidant plus an antimicrobial) on the quality of minced meat This evaluation considers the study of three factors (time, type of package, and addition microcapsules) on the physicochemical and microbiological responses in minced meat. It is important to mention that the composition of the avocado peel extract, the optimization of the nisin-extract mixture, and the microencapsulation system is already previously reported by our group (Calderón-Oliver et al, 2016, 2017)
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