Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage.
alginate
display
natural antioxidants
thawing
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Jan 2020
30 Jan 2020
Historique:
received:
11
07
2019
revised:
16
09
2019
accepted:
17
09
2019
pubmed:
3
10
2019
medline:
20
12
2019
entrez:
3
10
2019
Statut:
ppublish
Résumé
The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of alginate-based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long-term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water-holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR). The alginate-based edible coatings decreased exudative losses (P < 0.001) and modified color characteristics, especially increasing yellowness (P < 0.001) and chrome (P < 0.001). GAR decreased redness (P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630-580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation (P < 0.05) than CON and ECA, whereas GAR presented intermediate values. The addition of bioactive essential oils to alginate-based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of alginate-based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long-term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water-holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR).
RESULTS
RESULTS
The alginate-based edible coatings decreased exudative losses (P < 0.001) and modified color characteristics, especially increasing yellowness (P < 0.001) and chrome (P < 0.001). GAR decreased redness (P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630-580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation (P < 0.05) than CON and ECA, whereas GAR presented intermediate values.
CONCLUSION
CONCLUSIONS
The addition of bioactive essential oils to alginate-based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry.
Substances chimiques
Food Preservatives
0
Lipids
0
Oils, Volatile
0
Plant Extracts
0
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
656-664Informations de copyright
© 2019 Society of Chemical Industry.
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