EVALUATING THE EFFECT OF ALEO VERA GEL COATING AND SOLID LIPID NANO-PARTICLES CONTAINING THYMOL SEED (CARUM COPTICUM) ESSENTIAL OIL ON SHELF LIFE OF FRESH BEEF

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PASBANI E.; AMIRI S.

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Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2017 | Volume:12 | Issue:2 Page(s): 75-86

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Title

EVALUATING THE EFFECT OF ALEO VERA GEL COATING AND SOLID LIPID NANO-PARTICLES CONTAINING THYMOL SEED (CARUM COPTICUM) ESSENTIAL OIL ON SHELF LIFE OF FRESH BEEF

Author(s)

PASBANI E. | AMIRI S. | Issue Writer Certificate

Keywords

BEEF MEATQ2

SOLID LIPID NANO-PARTICLEQ2

COATINGQ2

CARUM COPTICUM ESSENTIAL OILQ2

ALOE-VERAQ1

Abstract

Background and Objectives: The aim of this study was to coat fresh beef slices with solid lipid particles containing carum copticumessential oil to increase the shelf life of meat.Materials & Methods: For this purpose, the effect of different treatments including COATINGs with CARUM COPTICUM ESSENTIAL OIL SOLID LIPID NANO-PARTICLE (CEOS), COATING with ALOE-VERA gel, and ALOE-VERA gel incorporated with CEOS, ALOE-VERA gel incorporated with CEO on the physico-chemical (pH, color and weight loss) and microbiological properties (total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceae bacteria) of fresh beef was evaluated during 7 days stored and refrigerated.Results: Results indicated that pH increased during the storage period. Furthermore, the highest and lowest increase in pH was observed in control and samples coated with ALOE-VERA gel and ALOE-VERA gel incorporated with CEOS, respectively. Microbiological analysis showed that total viable count, psychrophilic bacteria, lactic acid bacteria and enterobacteriaceaebacteria populations increased during the storage time. The control and samples coated with aloevera gel had highest microbiological population and samples coated with ALOE-VERA gel incorporated with CEOS had the lowest increase in microbial populations during the storage time. The highest weight loss was observed in control and the samples coated with ALOE-VERA gel showed the lowest weight loss. The color changes during the storage time indicated that samples coated with ALOE-VERA gel incorporated with CEOS maintained the red color of meat much better than other samples, especially compared to control.Conclusion: Finally, it can be concluded that COATING with ALOE-VERA gel incorporated with CEOS would maintain the quality parameters of fresh beef and extend its shelf life during storage.

Cites

The Effect of Efficient Bioactive Nano-Emulsion Formulation Based on Polylophium involucratum on Improving Quality Features of Green Tiger Pawn Fridge Storage

References

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APA: Copy

PASBANI, E., & AMIRI, S.. (2017). EVALUATING THE EFFECT OF ALEO VERA GEL COATING AND SOLID LIPID NANO-PARTICLES CONTAINING THYMOL SEED (CARUM COPTICUM) ESSENTIAL OIL ON SHELF LIFE OF FRESH BEEF. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(2), 75-86. SID. https://sid.ir/paper/121386/en

Vancouver: Copy

PASBANI E., AMIRI S.. EVALUATING THE EFFECT OF ALEO VERA GEL COATING AND SOLID LIPID NANO-PARTICLES CONTAINING THYMOL SEED (CARUM COPTICUM) ESSENTIAL OIL ON SHELF LIFE OF FRESH BEEF. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(2):75-86. Available from: https://sid.ir/paper/121386/en

IEEE: Copy

E. PASBANI, and S. AMIRI, “EVALUATING THE EFFECT OF ALEO VERA GEL COATING AND SOLID LIPID NANO-PARTICLES CONTAINING THYMOL SEED (CARUM COPTICUM) ESSENTIAL OIL ON SHELF LIFE OF FRESH BEEF,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 2, pp. 75–86, 2017, [Online]. Available: https://sid.ir/paper/121386/en

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