e-polylysine coating with stinging nettle extract for fresh beef preservation

被引：57
作者：
Alirezalu, Kazem [1 ]
Movlan, Hosein Shafaghi [2 ]
Yaghoubi, Milad [3 ]
Pateiro, Mirian [4 ]
Lorenzo, Jose M. [4 ,5 ]
机构：
[1] Univ Tabriz, Ahar Fac Agr & Nat Recourses, Dept Food Sci & Technol, Tabriz, Iran
[2] Azad Univ Sarab Branch, Fac Agr, Dept Food Sci & Technol, Sarab, Iran
[3] Univ Tabriz, Fac Agr, Dept Food Sci & Technol, Tabriz, Iran
[4] Ctr Tecnol Carne Galicia, Parque Tecnol Galicia,Rua Galicia 4, San Cibrao Das Vinas 32900, Ourense, Spain
[5] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain
来源：
MEAT SCIENCE | 2021年 / 176卷
关键词：
Homopolymer; Shelf life; Veal; Natural extract; Meat quality;
D O I：
10.1016/j.meatsci.2021.108474
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Combination effects of e-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 ? 2 ? 2 cm) was evaluated at 4 ?C for 12 days. The results indicated that e-polylysine (e-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% e-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% e-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% e-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, e-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.
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页数：8
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