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:: Volume 16, Issue 3 (Autumn 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(3): 107-122 Back to browse issues page
Effects of Plantago Lanceolata and Sclerorhachis Platyrachis Essential Oil Coating on the Physicochemical, Microbiological and Sensory Characteristics of Veal During Storage
B Alizadeh Behbahani * , M.A Mehrnia , H Barzegar , H Tanavar
1Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
Abstract:   (193 Views)
Background and Objectives: Red meat is susceptible to microbial and chemical spoilages due to its high nutrients and moisture contents. The aim of this study was to investigate effects of edible coating based on Plantago Lanceolata seed mucilage and Sclerorhachis platyrachis essential oil on physicochemical, microbial and sensory characteristics of veal samples during storage at refrigerator (4 °C).
 Materials & Methods: Materials and Methods: Concentrations of 0, 0.5, 1 and 1.5% of Sclerorhachis platyrachis essential oil were used to edible coating Plantago Lanceolata seed mucilage. The changes in microbial load (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), physicochemical (pH, moisture content, peroxide value, thiobarbituric acid and texture) and sensorial (color, odor and total acceptability) characteristics of the veal samples were assessed during six (0, 2, 4 and 6) days of storage.
Results: With increasing concentration of essential oil in the coated samples, peroxide value, thiobarbiotic acid, total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi increased with a gentler slope, compared to the control sample. Over time, hardness, moisture content and sensory attributes (color, odor and total acceptability) of all samples decreased. However, these parameters were lower in coated samples containing Sclerorhachis platyrachis essential oil than the control sample. Regarding microbiology, cold storage times for the control, coated sample without the essential oil and coated samples containing 0.5, 1, 1.5 and 2% essential oil were 2, 4, 4, 6 and 6 days, respectively.
Conclusion: The edible coating of Plantago Lanceolata seed mucilage containing Sclerorhachis platyrachis essential oil conferred good quality characteristics to the veal samples and extended their refrigeration shelf lives.
Keywords: Peroxide value, Thiobarbituric acid, Edible coating, Texture, Veal
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Article type: Research | Subject: Food Science
Received: 2020/11/16 | Accepted: 2020/12/30 | Published: 2021/10/2
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Alizadeh Behbahani B, Mehrnia M, Barzegar H, Tanavar H. Effects of Plantago Lanceolata and Sclerorhachis Platyrachis Essential Oil Coating on the Physicochemical, Microbiological and Sensory Characteristics of Veal During Storage. Iranian J Nutr Sci Food Technol. 2021; 16 (3) :107-122
URL: http://nsft.sbmu.ac.ir/article-1-3178-en.html


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Volume 16, Issue 3 (Autumn 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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