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Application of Carrageenan Nano-Composite Coating Containing Zataria multiflora Essential Oil on the Shelf Life of Mutton at Refrigerated Temperature
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S Shojaee-Aliabadi    , L Mirmoghtadaie * |
| Depertment of food science and technology, Shahid Beheshti University of Medical Science , le_mirmoghtadaie@yahoo.com |
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Abstract: (16 Views) |
Background and Objectives: Food products are often exposed to microbial contamination that can not only lead to spoilage during shelf life but also cause illness in the consumer. Biodegradable antimicrobial coatings are a suitable solution for preserving the shelf life of food. In this study, the effect of carrageenan, carrageenan-thyme 3%, nano-carrageenan-nano and nano-carrageenan-thyme coatings on the shelf life of mutton at 4˚C was investigated.
Materials & Methods: Shelf life tests including pH changes, thiobarbituric acid, growth of spoilage microbes and pathogens during storage at refrigerated temperature, as well as sensory evaluation of cooked meat were performed.
Results: Based on the results obtained, all the studied treatments were able to increase the shelf life compared to the control sample, but the highest efficiency was related to the nano-carrageenan-thyme coating and then nano-carrageenan-thyme 3%. The findings showed that Shirazi thyme essential oil has high potential for use in kappa-carrageenan coating and the production of antimicrobial and antioxidant coatings.
Conclusion: Coatings containing Shirazi thyme essential oil can be used as an edible coating to increase the shelf life of mutton at 4˚C. |
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| Keywords: Antimicrobial coating, Meat, Kapa-carrageenan, Avishan-shirazi essential oil, Nano-composite |
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Full-Text [PDF 722 kb]
(10 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2025/09/14 | Accepted: 2025/11/9 | Published: 2026/07/1
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| References |
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Shojaee-Aliabadi S, Mirmoghtadaie L. Application of Carrageenan Nano-Composite Coating Containing Zataria multiflora Essential Oil on the Shelf Life of Mutton at Refrigerated Temperature. Iranian J Nutr Sci Food Technol 2026; 21 (2) :93-102 URL: http://nsft.sbmu.ac.ir/article-1-4061-en.html
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