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:: Volume 12, Number 2 (Summer 2017) ::
2017, 12(2): 75-86 Back to browse issues page
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
E Pasbani, S Amiri
Assistant Professor Azad University of Yasooj
Abstract:   (336 Views)

Background and Objectives: The aim of this study was to coat fresh beef slices with solid lipid particles containing carum copticum essential 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 enterobacteriaceae bacteria populations increased during the storage time. The control and samples coated with aloe-vera 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.

Keywords: Beef meat, Solid lipid nano-particle, coating, Carum copticum essential oil, Aloe-vera
Full-Text [PDF 316 kb]   (201 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2015/12/25 | Accepted: 2016/10/30 | Published: 2017/06/21
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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 . Iranian Journal of Nutrition Sciences & Food Technology. 2017; 12 (2) :75-86
URL: http://nsft.sbmu.ac.ir/article-1-2109-en.html
Volume 12, Number 2 (Summer 2017) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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