Development of chitosan-nanoparticle film based materials for controlled quality of minced beef during refrigerated storage

Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.

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Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

Meat Science ◽

10.1016/j.meatsci.2020.108246 ◽

2020 ◽

Vol 170 ◽

pp. 108246 ◽

Cited By ~ 1

Author(s):

Khaoula Elhadef ◽

Slim Smaoui ◽

Hajer Ben Hlima ◽

Karim Ennouri ◽

Mariam Fourati ◽

...

Keyword(s):

Refrigerated Storage ◽

Beef Meat ◽

Minced Beef ◽

Chemometric Approach

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Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Journal of Food Quality ◽

10.1155/2019/1702086 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9

Author(s):

Saeed Akhtar ◽

Muhammad Waseem ◽

Nazir Ahmad ◽

Tariq Ismail ◽

Zulfiqar Ahmad ◽

...

Keyword(s):

Microbial Growth ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Scavenging Activity ◽

Refrigerated Storage ◽

Inhibitory Effects ◽

Minced Beef ◽

Phenolic Concentration

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.

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