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Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging

Mojaddar Langroodi, Ali, Tajik, Hossein, Mehdizadeh, Tooraj, Moradi, Mehran, Moghaddas Kia, Ehsan, Mahmoudian, Alireza
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 372-380
Enterobacteriaceae, Pseudomonas, Zataria multiflora, antibacterial properties, antioxidants, beef, chitosan, coatings, dipping, edible films, essential oils, food spoilage, lactic acid bacteria, modified atmosphere packaging, molds (fungi), oils, peroxide value, protein content, shelf life, steaks, storage time, thiobarbituric acid
Beef meat is a spoilage susceptible product due to its high protein content. In the current study the antioxidant and antibacterial properties of the edible chitosan coating containing Zataria multiflora essential oil (ZEO) and hydroalcoholic extract of sumac (SE) on the quality of refrigerated beef steaks preserved by modified atmosphere packaged (MAP) method were investigated. During 20 days of storage time, significant increase in total counts and numbers of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae and yeasts– molds, plus thiobarbituric acid and peroxide levels were detected in treated samples compared to the control group, apart from thiobarbituric acid and peroxide values in MAP alone samples, which were higher. Samples containing 4% SE-ZEO and 2% SE-ZEO were mostly preferred by sensory panelists. Based on the improvement in microbial and chemical characterizations, ZEO and SE were found as suitable candidates to be used in fresh edible packaging meat along with a MAP.