Asset Details
Do you wish to reserve the book?
Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere
Do you wish to request the book?
Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere
2021
Overview
In the present study, we aimed to evaluate the impact of zein coating (Z) impregnated with ginger extract (GE) and
Pimpinella anisum
essential oil (AEO) on microbial, chemical and sensory characteristics of beef samples packaged in modified atmosphere (MAP). The treatments were assessed during refrigerated storage for 20 days. GC-MS analysis exhibited that anethole (78.39%) was the dominant component of GE. Results indicated that meat treatment with zein coating containing GE 3% and AEO, resulted in the highest reduction rate of mesophilic bacteria (4.13 log CFU/g), lactic acid bacteria (2.68 log CFU/g),
Enterobacteriaceae
(3.84 log CFU/g),
Pseudomonas spp.
(2.74 log CFU/g), and yeasts–molds (1.99 log CFU/g) as compared to the untreated (control) samples. Moreover, the antimicrobial activity of GE enhanced with increasing the concentration and a synergistic effect was observed when combined with AEO. Chemical properties including total volatile nitrogen, thiobarbituric acid reactive substances (TBARS), peroxide value (PV) and pH were notably lower in all treated meats compared to control samples. However, PV and TBARS were higher in MAP only treated meats. Regarding organoleptic properties, Z-GE 3%-A was mostly acceptable the panelists until the last day of experiment. Our findings indicate the potential of zein edible coating incorporated with GE and AEO in reducing the deterioration of fresh beef and improving its shelf life under MAP conditions.
Graphic abstract
