The present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation of meat using biopolymers and plant-based essential oils. Buffalo meat samples were coated by hydrothermally treated starch solution incorporated with thyme and ginger essential oil at five different proportions (total of 2.5% of starch solution). A total of five treatments (S1, S2, S3, S4, and S5) along with two controls (S6 and S7) were subjected to microbiological [total viable count (TVC), Staphylococcus aureus count, psychrotrophic bacteria count (PTC), and coliform count] and physico-chemical analyses such as thiobarbituric acid reactive substance (TBARS) value, total volatile basic nitrogen (TVBN) content, extract release volume (ERV), metmyoglobin (Met-Mb), pH, weight loss, and water activity at 0, 3, 6, 9, and 12 days of storage. These metrics were compared between days and between treatments. Compared with the uncoated control (S7), S4 decreased TVC by 2.60 log, and S5 decreased PTC, Staphylococcus aureus, and coliform by 4.71 log, 1.18 log, and 3.01 log, respectively, in 12 days. S4 reduced TBARS and TVBN by 46.14% and 27.86%, respectively, while S5 increased the ERV by 40.94% in 12 days when compared to S7. Metmyoglobin content, pH, ERV, and TVBN were found to have a high correlation with TVC, while pH was found to have a high correlation with TVBN and ERV. It can be concluded that the increase in TEO concentrations on starch coating increases the ability of buffalo meat to resist microbiological as well as chemical spoilage.
Citation: Sangam Dahal, Basanta Kumar Rai, Anish Dangal, Kishor Rai, Prekshya Timsina, Ramesh Koirala, Sanjay Chaudhary, Pankaj Dahal, Tanka Bhattarai, Angelo Maria Giuffrè. Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil[J]. AIMS Agriculture and Food, 2024, 9(4): 1110-1133. doi: 10.3934/agrfood.2024058
The present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation of meat using biopolymers and plant-based essential oils. Buffalo meat samples were coated by hydrothermally treated starch solution incorporated with thyme and ginger essential oil at five different proportions (total of 2.5% of starch solution). A total of five treatments (S1, S2, S3, S4, and S5) along with two controls (S6 and S7) were subjected to microbiological [total viable count (TVC), Staphylococcus aureus count, psychrotrophic bacteria count (PTC), and coliform count] and physico-chemical analyses such as thiobarbituric acid reactive substance (TBARS) value, total volatile basic nitrogen (TVBN) content, extract release volume (ERV), metmyoglobin (Met-Mb), pH, weight loss, and water activity at 0, 3, 6, 9, and 12 days of storage. These metrics were compared between days and between treatments. Compared with the uncoated control (S7), S4 decreased TVC by 2.60 log, and S5 decreased PTC, Staphylococcus aureus, and coliform by 4.71 log, 1.18 log, and 3.01 log, respectively, in 12 days. S4 reduced TBARS and TVBN by 46.14% and 27.86%, respectively, while S5 increased the ERV by 40.94% in 12 days when compared to S7. Metmyoglobin content, pH, ERV, and TVBN were found to have a high correlation with TVC, while pH was found to have a high correlation with TVBN and ERV. It can be concluded that the increase in TEO concentrations on starch coating increases the ability of buffalo meat to resist microbiological as well as chemical spoilage.
| [1] |
Marrone R, Salzano A, Di Francia A, et al. (2020) Effects of feeding and maturation system on qualitative characteristics of buffalo meat (Bubalus bubalis). Animals 10: 899. https://doi.org/10.3390/ani10050899 doi: 10.3390/ani10050899
|
| [2] | Kandeepan G, Mendiratta S, Shukla V, et al. (2013) Processing characteristics of buffalo meat-a review. J Meat Sci Technol 1: 01–11. |
| [3] |
Anjaneyulu A, Thomas R, Kondaiah N (2007) Technologies for value added buffalo meat products-a review. Am J Food Technol 2: 104–114. https://doi.org/10.3923/ajft.2007.104.114 doi: 10.3923/ajft.2007.104.114
|
| [4] |
Yousefi M, Azizi M, Mohammadifar MA, et al. (2018) Antimicrobial coatings and films on meats: A perspective on the application of antimicrobial edible films or coatings on meats from the past to future. Bali Med J 7: 87–96. https://doi.org/10.15562/bmj.v7i1.759 doi: 10.15562/bmj.v7i1.759
|
| [5] |
Pateiro M, Munekata PE, Sant'Ana AS, et al. (2021) Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 337: 108966. https://doi.org/10.1016/j.ijfoodmicro.2020.108966 doi: 10.1016/j.ijfoodmicro.2020.108966
|
| [6] |
Shaltout FA, Koura HA (2017) Impact of some essential oils on the quality aspect and shelf life of meat. Benha Vet Med J 33: 351–364. https://doi.org/10.21608/bvmj.2017.30503 doi: 10.21608/bvmj.2017.30503
|
| [7] |
Petrou S, Tsiraki M, Giatrakou V, et al. (2012) Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol 156: 264–271. https://doi.org/10.1016/j.ijfoodmicro.2012.04.002 doi: 10.1016/j.ijfoodmicro.2012.04.002
|
| [8] |
Noshad M, Alizadeh Behbahani B, Jooyandeh H, et al. (2021) Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions. Food Sci Nutr 9: 1625–1639. https://doi.org/10.1002/fsn3.2137 doi: 10.1002/fsn3.2137
|
| [9] |
Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, et al. (2014) Antimicrobial edible films and coatings for meat and meat products preservation. Sci World J 2014: 248935. https://doi.org/10.1155/2014/248935 doi: 10.1155/2014/248935
|
| [10] |
Barbosa LN, Rall VLM, Fernandes AAH, et al. (2009) Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne Pathog Dis 6: 725–728. https://doi.org/10.1089/fpd.2009.0282 doi: 10.1089/fpd.2009.0282
|
| [11] |
Bellik Y (2014) Total antioxidant activity and antimicrobial potency of the essential oil and oleoresin of Zingiber officinale Roscoe. Asian Pac J Trop Dis 4: 40–44. https://doi.org/10.1016/S2222-1808(14)60311-X doi: 10.1016/S2222-1808(14)60311-X
|
| [12] |
Gedikoğlu A, Sökmen M, Çivit A (2019) Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties. Food Sci Nutr 7: 1704–1714. https://doi.org/10.1002/fsn3.1007 doi: 10.1002/fsn3.1007
|
| [13] |
Beristain-Bauza SDC, Hernández-Carranza P, Cid-Pérez TS, et al. (2019) Antimicrobial activity of ginger (Zingiber officinale) and its application in food products. Food Rev Int 35: 407–426. https://doi.org/10.1080/87559129.2019.1573829 doi: 10.1080/87559129.2019.1573829
|
| [14] |
He J, Hadidi M, Yang S, et al. (2023) Natural food preservation with ginger essential oil: biological properties and delivery systems. Food Res Int 173: 113221. https://doi.org/10.1016/j.foodres.2023.113221 doi: 10.1016/j.foodres.2023.113221
|
| [15] |
Xi B, Gao Y, Guo T, et al. (2020) Study on preservation of chilled beef with natural essential oil nanocapsules. J Chem 2020: 8123254. https://doi.org/10.1155/2020/8123254 doi: 10.1155/2020/8123254
|
| [16] |
Nieto G (2020) A review on applications and uses of thymus in the food industry. Plants 9: 961. https://doi.org/10.3390/plants9080961 doi: 10.3390/plants9080961
|
| [17] |
Posgay M, Greff B, Kapcsándi V, et al. (2022) Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 8: e10812. https://doi.org/10.1016/j.heliyon.2022.e10812 doi: 10.1016/j.heliyon.2022.e10812
|
| [18] |
Vital ACP, Guerrero A, Monteschio JdO, et al. (2016) Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PloS one 11: e0160535. https://doi.org/10.1371/journal.pone.0160535 doi: 10.1371/journal.pone.0160535
|
| [19] |
Higueras L, López-Carballo G, Hernández-Muñoz P, et al. (2013) Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-L-arginate) and its application to fresh chicken. Int J Food Microbiol 165: 339–345. https://doi.org/10.1016/j.ijfoodmicro.2013.06.003 doi: 10.1016/j.ijfoodmicro.2013.06.003
|
| [20] |
Ng ZJ, Zarin MA, Lee CK, Tan JS (2020) Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review. RSC Adv 10: 38937–38964. https://doi.org/10.1039/D0RA06161A doi: 10.1039/D0RA06161A
|
| [21] |
Behbahani BA, Shahidi F, Yazdi FT, et al. (2017) Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. Int J Biol Macromol 94: 515–526. https://doi.org/10.1016/j.ijbiomac.2016.10.055 doi: 10.1016/j.ijbiomac.2016.10.055
|
| [22] |
Nunes C, Silva M, Farinha D, et al. (2023) Edible coatings and future trends in active food packaging–fruits' and traditional sausages' shelf life increasing. Foods 12: 3308. https://doi.org/10.3390/foods12173308 doi: 10.3390/foods12173308
|
| [23] |
Musalem S, Hamdy MM, Mashaly MM, et al. (2024) Extending the shelf-life of refrigerated chicken fillets by using polymeric coating layer composed of ginger Zingiber officinale essential oil loaded-chitosan nanoparticles. J Umm Al-Qura Univ Appl Sci 2024: 1–14. https://doi.org/10.1007/s43994-024-00172-8 doi: 10.1007/s43994-024-00172-8
|
| [24] |
Khaledian Y, Pajohi-Alamoti M, Bazaegani-Gilani B (2019) Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken. J Food Process Preserv 43: e14114. https://doi.org/10.1111/jfpp.14114 doi: 10.1111/jfpp.14114
|
| [25] |
Zhang B, Liu Y, Wang H, et al. (2021) Effect of sodium alginate-agar coating containing ginger essential oil on the shelf life and quality of beef. Food Control 130: 108216. https://doi.org/10.1016/j.foodcont.2021.108216 doi: 10.1016/j.foodcont.2021.108216
|
| [26] |
Ricardo-Rodrigues S, Rouxinol MI, Agulheiro-Santos AC, et al. (2024) The antioxidant and antibacterial potential of thyme and clove essential oils for meat preservation—An overview. Appl Biosci 3: 87–101. https://doi.org/10.3390/applbiosci3010006 doi: 10.3390/applbiosci3010006
|
| [27] |
Al-Moghazy M, El-sayed HS, Salama HH, et al. (2021) Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese. Food Biosci 43: 101230. https://doi.org/10.1016/j.fbio.2021.101230 doi: 10.1016/j.fbio.2021.101230
|
| [28] | Abd Aziz NA, Hassan J, Osman NH, et al. (2017) Extraction of essential oils from Zingiberaceace Famili by using Solvent-free Microwave Extraction (SFME), Microwave-assisted Extraction (MAE) and Hydrodistillation (HD). Asian J Appl Sci 5: 97–100. |
| [29] |
Lucchesi ME, Smadja J, Bradshaw S, et al. (2007) Solvent free microwave extraction of Elletaria cardamomum L.: A multivariate study of a new technique for the extraction of essential oil. J Food Eng 79: 1079–1086. https://doi.org/10.1016/j.jfoodeng.2006.03.029 doi: 10.1016/j.jfoodeng.2006.03.029
|
| [30] |
Collado L, Mabesa L, Oates C, et al. (2001) Bihon‐type noodles from heat‐moisture‐treated sweet potato starch. J Food Sci 66: 604–609. https://doi.org/10.1111/j.1365-2621.2001.tb04608.x doi: 10.1111/j.1365-2621.2001.tb04608.x
|
| [31] |
Müller CM, Yamashita F, Laurindo JB (2008) Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach. Carbohydr Polym 72: 82–87. https://doi.org/10.1016/j.carbpol.2007.07.026 doi: 10.1016/j.carbpol.2007.07.026
|
| [32] |
Ballesteros-Mártinez L, Pérez-Cervera C, Andrade-Pizarro R (2020) Effect of glycerol and sorbitol concentrations on mechanical, optical, and barrier properties of sweet potato starch film. NFS journal 20: 1–9. https://doi.org/10.1016/j.nfs.2020.06.002 doi: 10.1016/j.nfs.2020.06.002
|
| [33] |
Fernández-Pan I, Carrión-Granda X, Maté JI (2014) Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 36: 69–75. https://doi.org/10.1016/j.foodcont.2013.07.032 doi: 10.1016/j.foodcont.2013.07.032
|
| [34] |
Yoon D-k, Kim J-H, Cho W-Y, et al. (2018) Effect of allium hookeri root on physicochemical, lipid, and protein oxidation of longissimus dorsi muscle meatball. Korean J Food Sci Anim Resour 38: 1203. https://doi.org/10.5851/kosfa.2018.e53 doi: 10.5851/kosfa.2018.e53
|
| [35] |
Zhang H, Liang Y, Li X, et al. (2020) Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices. Meat Sci 166: 108137. https://doi.org/10.1016/j.meatsci.2020.108137 doi: 10.1016/j.meatsci.2020.108137
|
| [36] |
Anandh MA, Lakshmanan V (2014) Storage stability of smoked buffalo rumen meat product treated with ginger extract. J Food Sci Technol 51: 1191–1196. https://doi.org/10.1007/s13197-012-0622-2 doi: 10.1007/s13197-012-0622-2
|
| [37] |
Shadman S, Hosseini SE, Langroudi HE, et al. (2017) Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Sci Technol 79: 511–517. https://doi.org/10.1016/j.lwt.2016.01.073 doi: 10.1016/j.lwt.2016.01.073
|
| [38] |
Marcinkowska-Lesiak M, Onopiuk A, Wojtasik-Kalinowska I, et al. (2020) The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork. CyTA-J Food 18: 719–727. https://doi.org/10.1080/19476337.2020.1836027 doi: 10.1080/19476337.2020.1836027
|
| [39] |
Aykın-Dinçer E, Erbaş M (2020) Effect of packaging method and storage temperature on quality properties of cold-dried beef slices. LWT-Food Sci Technol 124: 109171. https://doi.org/10.1016/j.lwt.2020.109171 doi: 10.1016/j.lwt.2020.109171
|
| [40] |
Fernández-López J, Sayas-Barberá E, Muñoz T, et al. (2008) Effect of packaging conditions on shelf-life of ostrich steaks. Meat Sci 78: 143–152. https://doi.org/10.1016/j.meatsci.2007.09.003 doi: 10.1016/j.meatsci.2007.09.003
|
| [41] |
Alizadeh Behbahani B, Falah F, Vasiee A, et al. (2021) Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Sci Nutr 9: 2458–2467. https://doi.org/10.1002/fsn3.2186 doi: 10.1002/fsn3.2186
|
| [42] |
Koirala B, Bhattarai R, Maharjan R, et al. (2020) Bacterial Assessment of Buffalo Meat in Kathmandu Valley. Nepal J Sci Technol 19: 90–96. https://doi.org/10.3126/njst.v20i1.39438 doi: 10.3126/njst.v20i1.39438
|
| [43] | Nemati Z, Barzegar R, Khosravinezhad M, et al. (2018) Chemical composition and antioxidant activity of Shirazi Thymus vulgaris essential oil. Adv Herb Med 4: 26–32. |
| [44] |
Aljabeili HS, Barakat H, Abdel-Rahman HA (2018) Chemical composition, antibacterial and antioxidant activities of thyme essential oil (Thymus vulgaris). Food Nutr Sci 9: 433–446. https://doi.org/10.4236/fns.2018.95034 doi: 10.4236/fns.2018.95034
|
| [45] |
Galovičová L, Borotová P, Valková V, et al. (2021) Thymus vulgaris essential oil and its biological activity. Plants 10: 1959. https://doi.org/10.3390/plants10091959 doi: 10.3390/plants10091959
|
| [46] |
Oforma C, Udourioh G, Ojinnaka C (2019) Characterization of essential oils and fatty acids composition of stored ginger (Zingiber officinale Roscoe). J Appl Sci Environ Manag 23: 2231–2238. https://doi.org/10.4314/jasem.v23i12.22 doi: 10.4314/jasem.v23i12.22
|
| [47] |
Dhanik J, Verma A, Arya N, et al. (2017) Chemical profiling and antioxidant activity of essential oil of Zingiber officinale Roscoe from two different altitudes of Uttarakhand. J Essent Oil Bear Plants 20: 1547–1556. https://doi.org/10.1080/0972060X.2017.1417747 doi: 10.1080/0972060X.2017.1417747
|
| [48] |
Shirooye P, Mokaberinejad R, Ara L, et al. (2016) Volatile constituents of ginger oil prepared according to Iranian traditional medicine and conventional method: A comparative study. Afr J Tradit Complement Altern Med 13: 68–73. https://doi.org/10.21010/ajtcam.v13i6.11 doi: 10.21010/ajtcam.v13i6.11
|
| [49] |
Wang X, Shen Y, Thakur K, et al. (2020) Antibacterial activity and mechanism of ginger essential oil against Escherichia coli and Staphylococcus aureus. Molecules 25: 3955. https://doi.org/10.3390/molecules25173955 doi: 10.3390/molecules25173955
|
| [50] |
Palotás P, Palotás P, Jónás G, et al. (2020) Preservative effect of novel combined treatment with electrolyzed active water and lysozyme enzyme to increase the storage life of vacuum-packaged carp. J Food Qual 2020: 1–7. https://doi.org/10.1155/2020/4861471 doi: 10.1155/2020/4861471
|
| [51] |
Harpaz S, Glatman L, Drabkin V, et al. (2003) Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer). J Food Prot 66: 410–417. https://doi.org/10.4315/0362-028X-66.3.410 doi: 10.4315/0362-028X-66.3.410
|
| [52] |
Khare AK, Abraham RJ, Rao VA, et al. (2017) Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions. Indian J Anim Res 51: 603–610. https://doi.org/10.18805/ijar.v0iOF.7834 doi: 10.18805/ijar.v0iOF.7834
|
| [53] |
Gutierrez J, Barry-Ryan C, Bourke P (2008) The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124: 91–97. https://doi.org/10.1016/j.ijfoodmicro.2008.02.028 doi: 10.1016/j.ijfoodmicro.2008.02.028
|
| [54] |
Gholami‐Ahangaran M, Ahmadi‐Dastgerdi A, Azizi S, et al. (2022) Thymol and carvacrol supplementation in poultry health and performance. Vet Med Sci 8: 267–288. https://doi.org/10.1002/vms3.663 doi: 10.1002/vms3.663
|
| [55] |
Kachur K, Suntres Z (2020) The antibacterial properties of phenolic isomers, carvacrol and thymol. Crit Rev Food Sci Nutr 60: 3042–3053. https://doi.org/10.1080/10408398.2019.1675585 doi: 10.1080/10408398.2019.1675585
|
| [56] |
Majzoobi M, Pesaran Y, Mesbahi G, et al. (2015) Physical properties of biodegradable films from heat‐moisture‐treated rice flour and rice starch. Starch‐Stärke 67: 1053–1060. https://doi.org/10.1002/star.201500102 doi: 10.1002/star.201500102
|
| [57] |
Rompothi O, Pradipasena P, Tananuwong K, et al. (2017) Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability. Carbohydr Polym 157: 748–756. https://doi.org/10.1016/j.carbpol.2016.09.007 doi: 10.1016/j.carbpol.2016.09.007
|
| [58] |
Ahmed LI, Ibrahim N, Abdel-Salam AB, et al. (2021) Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics. Food Biosci 42: 101177. https://doi.org/10.1016/j.fbio.2021.101177 doi: 10.1016/j.fbio.2021.101177
|
| [59] | Salem AM, Amin RA, Afifi GS (2010) Studies on antimicrobial and antioxidant efficiency of some essential oils in minced beef. J Am Sci 6: 691–700. |
| [60] |
Ghimire A, Paudel N, Poudel R (2022) Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat. LWT 154: 112690. https://doi.org/10.1016/j.lwt.2021.112690 doi: 10.1016/j.lwt.2021.112690
|
| [61] |
Bekhit AE-DA, Holman BW, Giteru SG, et al. (2021) Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends Food Sci Technol 109: 280–302. https://doi.org/10.1016/j.tifs.2021.01.006 doi: 10.1016/j.tifs.2021.01.006
|
| [62] |
Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, et al. (2019) Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Sci 148: 213–218. https://doi.org/10.1016/j.meatsci.2018.07.003 doi: 10.1016/j.meatsci.2018.07.003
|
| [63] |
Alsaraf S, Hadi Z, Al-Lawati WM, et al. (2020) Chemical composition, in vitro antibacterial and antioxidant potential of Omani Thyme essential oil along with in silico studies of its major constituent. J King Saud Univ-Sci 32: 1021–1028. https://doi.org/10.1016/j.jksus.2019.09.006 doi: 10.1016/j.jksus.2019.09.006
|
| [64] |
Mutlu‐Ingok A, Catalkaya G, Capanoglu E, et al. (2021) Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils. Food Frontiers 2: 508–518. https://doi.org/10.1002/fft2.77 doi: 10.1002/fft2.77
|
| [65] |
Makanjuola SA, Enujiugha VN, Omoba OS, et al. (2015) Optimization and prediction of antioxidant properties of a tea‐ginger extract. Food Sci Nutr 3: 443–452. https://doi.org/10.1002/fsn3.237 doi: 10.1002/fsn3.237
|
| [66] |
Thirathumthavorn D, Charoenrein S, Krochta J (2010) Influence of glass transition on oxygen permeability of starch-based edible films. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10: 641–646. https://doi.org/10.1002/9780470958193.ch61 doi: 10.1002/9780470958193.ch61
|
| [67] |
Akacha BB, Švarc-Gajić J, Elhadef K, et al. (2022) The essential oil of tunisian halophyte Lobularia maritima: A natural food preservative agent of ground beef meat. Life 12: 1571. https://doi.org/10.3390/life12101571 doi: 10.3390/life12101571
|
| [68] |
Seideman, Cross HR, Smith GC, et al. (1984) Factors associated with fresh meat color: A review. J Food Qual 6: 211–237. https://doi.org/10.1111/j.1745-4557.1984.tb00826.x doi: 10.1111/j.1745-4557.1984.tb00826.x
|
| [69] |
Motoyama M, Kobayashi M, Sasaki K, et al. (2010) Pseudomonas spp. convert metmyoglobin into deoxymyoglobin. Meat Sci 84: 202–207. https://doi.org/10.1016/j.meatsci.2009.08.050 doi: 10.1016/j.meatsci.2009.08.050
|
| [70] | Dobbelstein S (2005) Relationship between beef colour and myoglobin. Agrotechnol Food Innovations 474: 3–54. |
| [71] |
Guyon C, Meynier A, de Lamballerie M (2016) Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 50: 131–143. https://doi.org/10.1016/j.tifs.2016.01.026 doi: 10.1016/j.tifs.2016.01.026
|
| [72] |
Jaspal MH, Badar IH, Usman Ghani M, et al. (2022) Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals 12: 130. https://doi.org/10.3390/ani12020130 doi: 10.3390/ani12020130
|
| [73] |
Jouki M, Yazdi FT, Mortazavi SA, et al. (2014) Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol 174: 88–97. https://doi.org/10.1016/j.ijfoodmicro.2014.01.001 doi: 10.1016/j.ijfoodmicro.2014.01.001
|
| [74] |
Mahboob S, Al-Ghanim K, Al-Balawi H, et al. (2018) Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio. Braz J Biol 79: 651–658. https://doi.org/10.1590/1519-6984.187647 doi: 10.1590/1519-6984.187647
|
| [75] | Shukla V, Kandeepan G, Vishnuraj M (2015) Evaluation of shelf life of buffalo meat in aerobic cold storage using physicochemical parameters. Buff Bull 34: 453–457. |
| [76] |
Alam J, Murshed HM, Rahman SME, et al. (2017) Effect of chitosan on quality and shelf life of beef at refrigerated storage. Bang J Anim Sci 46: 230–238. https://doi.org/10.3329/bjas.v46i4.36963 doi: 10.3329/bjas.v46i4.36963
|
| [77] | Ghollasi-Mood F, Mohsenzadeh M, Housaindokht MR, et al. (2016) Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions. Iran J Vet Sci Technol 8: 38–46. |
| [78] |
Kandeepan G, Biswas S (2007) Effect of low temperature preservation on quality and shelf life of buffalo meat. Am J Food Technol 2: 126–135. https://doi.org/10.3923/ajft.2007.126.135 doi: 10.3923/ajft.2007.126.135
|
| [79] |
Amariei S, Poroch-Seriţan M, Gutt G, et al. (2016) Rosemary, thyme and oregano essential oils influence on physicochemical properties and microbiological stability of minced meat. J Microbiol Biotechnol Food Sci 6: 670–676. https://doi.org/10.15414/jmbfs.2016.6.1.670-676 doi: 10.15414/jmbfs.2016.6.1.670-676
|
| [80] |
Khare AK, Abraham RJ, Rao VA, et al. (2016) Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions. Veterinary World 9: 166. https://doi.org/10.14202/vetworld.2016.166-175 doi: 10.14202/vetworld.2016.166-175
|
| [81] |
Strange E, Benedict R, Smith J, et al. (1977) Evaluation of rapid tests for monitoring alterations in meat quality during storage. J Food Prot 40: 843–847. https://doi.org/10.4315/0362-028X-40.12.843 doi: 10.4315/0362-028X-40.12.843
|
| [82] |
Shelef L (1974) Hydration and pH of microbially spoiling beef. J Appl Bacteriol 37: 531–536. https://doi.org/10.1111/j.1365-2672.1974.tb00478.x doi: 10.1111/j.1365-2672.1974.tb00478.x
|
| [83] |
Maqsood S, Manheem K, Gani A, et al. (2018) Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. J Food Sci Technol 55: 3427–3438. https://doi.org/10.1007/s13197-018-3251-6 doi: 10.1007/s13197-018-3251-6
|
Figures(1) / Tables(5)
Sangam Dahal, Basanta Kumar Rai, Anish Dangal, Kishor Rai, Prekshya Timsina, Ramesh Koirala, Sanjay Chaudhary, Pankaj Dahal, Tanka Bhattarai, Angelo Maria Giuffrè. Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil[J]. AIMS Agriculture and Food, 2024, 9(4): 1110-1133. doi: 10.3934/agrfood.2024058
DownLoad: