Shelf Life Of Minced Meat Research Articles

EVALUATION EFFECT OF ANTIMICROBIAL NANOCELLULOSE FILM COMBINED WITH LACTOBACILLUS RHAMNOSUS POSTBIOTICS IN ACTIVE PACKAGING OF MINCED MEAT

Minced meat (MM) has a high surface-to-volume ratio, which makes it prone to the growth of pathogenic and spoilage bacteria due to increased exposure to oxygen and high nutrient levels. In this study, postbiotics were used as a natural preservative to extend the shelf life of MM. Lyophilized postbiotics from Lactobacillus rhamnosus were incorporated into bacterial nanocellulose (BNNC) to create an antimicrobial film for packaging MM. The effectiveness of the postbiotic-embedded BNNC film against Staphylococcus aureus was tested using the disk diffusion method and the optimal postbiotic concentrations were determined using the microdilution broth method. Structural changes of the BNNC film after immersion in postbiotics were examined using scanning electron microscopy, and the attachment and chemical nature of the functional groups in the sample were confirmed using FTIR. The antimicrobial efficacy of the postbiotic-embedded BNNC film against S. aureus in MM was also tested. The results showed that BNNC with 10% (P10-BNNC) and 4% (P4-BNNC) postbiotic concentrations were the optimal films, as confirmed by SEM and FTIR. The P-BNNC films significantly reduced the number of S. aureus during storage of MM for 9 days at 4°C. In conclusion, BNNC can serve as a suitable carrier for creating antimicrobial films using postbiotics derived from LAB for food packaging applications.

The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4°C.

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165nm and 146-160nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76-69.8% in nano EO (NEO) and 53.23-67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62±0.01, 0.62±0.02, 0.62±0.01 and 0.62±0.01mg/mL, respectively, and for E. coli was 0.62±0.01, 0.62±0.01, 1.25±0.1 and 1.25±0.1mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62±0.02, 0.62±0.03, 1.25±0.1 and 1.25±0.1mg/mL, respectively, and for E. coli was0.62±0.01, 1.25±0.1, 2.5±0.2, 2.5±0.2mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH=6.5 and NEO group (27mgN/100g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.

Effect of chitosan on microbial, chemical and sensory traitsof minced meat

Chitosan is a naturally obtained biopolymer and has many applications in the food industry. The effect of chitosan (1% and 3%) added individually to meat on microbiological profile represented by aerobic plate count (APC), Psychrotrophic, mold and yeast counts; chemical (pH, TVB-N & TBA) and sensory traits (color, odor, appearance and consistency) was studied. Thus, the minced meat samples were divided into 3 groups. The first group was prepared as control (Untreated group) and the other two groups were treated with chitosan at ratio of 1% and 3%. The results indicated that chitosan either 1% or 3% had great destructive effect in all tested microbial groups as compared with control group. From chemical point of view, such concentrations of chitosan improved the chemical quality indices of minced meat. Organoleptically, the control samples were decomposed after the 4th day, while the using of chitosan particularly at 3% extended the shelf life of the experimented minced meat till the 9th day. Finally, it can be concluded that chitosan had great effect on the quality and prolong the shelf life of minced meat as it improves the microbiological and chemical as well as sensory characteristics of minced meat

Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples’ sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef’s sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat.

Effect of sodium alginate-based edible coating containing lemon verbena (Lippia citrodora) extract on the shelf-life of minced meat in refrigerated condition

Effect of sodium alginate-based edible coating containing lemon verbena (Lippia citrodora) extract on the shelf-life of minced meat in refrigerated condition

The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage

ABSTRACT This study aimed to evaluate the quality aspects and shelf life of minced meat of trout (Oncorhynchus mykiss) impregnated with derived essential oil (EO) of Pisticia atlantica ssp. Kurdica (Bene) fruits kept for 12 days at 4°C. The yielded EO of dried Pistacia fruits was 0.30-0.40 % (v/w). EO controlled lipid oxidation in all concentrations (0.125, 0.25 and 0.5% v/w). The 0.5 % concentration showed better effect in treated samples. Malondialdehyde content was lower than control group in all fish samples supplemented with Bene EO (p<0.05). The bacterial load enhanced proportionally for all fish samples and was considerably slower in treated fish samples than control. The results of microbial evaluation and sensory analysis showed that cooked treated fish samples remained acceptable for consumption during 8 days of storage. Bene EO can be practically used and proposed as a natural antioxidant and antimicrobial agent in the food industries for food preservation.

Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been introduced by the food industry until now. In this study, the effect of certain EOs such as lettuce (Lactuca sativa L.), marjoram (Origanum majorana L.) and cumin (Cuminum cyminum) at a concentration (2%) on the chemical, bacterial quality and sensory properties of minced meat was investigated, as well as their capacity to extend the shelf life of minced meat during cold storage at 4°C for 12 days. The obtained results showed that oil-treated samples indicated significantly lowering values (p < 0.05) for chemical, bacterial assessment, and improving sensory properties than untreated (control) ones. In addition, cumin and marjoram EOs had the greatest impact followed by lettuce oil. Therefore, the studied EOs could be used as an alternative option to synthetic chemical substances to eliminate the spoilage bacteria, prevent lipid oxidation, and consequently extend the shelf life of minced meat.

Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat

Plant essential oils (EOs) serve as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some essential oils as thyme (thymus vulgaris), cinnamon (cinnamomum zeylanicum) and garlic (Allium sativum) at concentrations (1%) as natural preservatives as well as their ability to increase the shelf life of minced meat, and also their effects on bacterial agents as Staphylococcus aureus and E. coli and sensory properties of minced meat after 3 hrs, 1st, 2nd, 3rd, 4th and 5th day during cold storage at 4°C. The obtained results showed that treated samples revealed decreasing values of S. aureus and E. coli counts and improving sensory properties than untreated samples (control) ones. Also, thyme oil at concentration (1%) was more effective than cinnamon and garlic oils.

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.

Effect of Oregano, Sage and Rosemary Essential Oils on Lipid Oxidation and Color Properties of Minced Beef During Refrigerated Storage

The effects of oregano, sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage for 10 days were investigated. Minced meats were divided into four treatment groups and were homogenized with 2 % (w/w) of oregano essential oil, sage essential oil and rosemary essential oil separately. Samples in the control treatment had no essential oils added. The results of the present study show that adding essential oils protect minced beef against lipid oxidation and extend the shelf-life of minced meat during refrigerated storage. Oregano, rosemary and sage essential oil treatments demonstrate higher antioxidant activity and L* values when compared to control treatment. Oregano and sage treatment have lower oxidation of minced beef than rosemary and control treatment. Oregano essential oil showed the highest antioxidant activity, when compared to the control and the others groups. In conclusion, the best antioxidative effects were obtained from oregano essential oil.

Synergistic effect of chitooligosaccharides and lysozyme for meat preservation

The objective of this study was to enhance the antibacterial spectrum of lysozyme with the use of chitooligosaccharides (COS) produced by radiation treatment of chitosan. Exposure of chitosan solution to γ radiation led to formation of oligosaccharides of different molecular weights. COS with molecular weight of 8.3 kDa were found to exhibit highest antioxidant potential in free radical scavenging assay but antibacterial activity decreased with decrease in molecular weight. Combination of COS and lysozyme was more effective against Gram-negative bacteria than when used alone. This clearly indicated the synergistic effect of the two antibacterial agents added together. When tested in meat model system, the combination treatment resulted in complete elimination of Escherichia coli, Pseudomonas fluorescens and Bacillus cereus and reduced the load of Staphylococcus aureus cells in packed inoculum and storage studies. The shelf life of minced meat containing COS–lysozyme mixture was extended up to 15 days at chilled temperatures.