Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Abstract

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage

“…Meat coated with edible films containing TEO was kept under modified atmosphere packaging (MAP) for 1, 3, 7, and 10 days at 2 and 4 °C. In comparison to the control meat samples, TEO caused lower values of lipid oxidation, DM losses, and pH, better color (lower lightness but higher redness and yellowness), and increased antioxidant capacity . Similar results with edible films containing TEO were earlier reported by Vital et al and Guerrero et al These results were similar to the results obtained from our study.…”

“…The changes in color parameters by the days of storage in all treatment groups in our study were found to be similar to the results reported previously, with red meat coating with an edible film containing EO , but a degree of reduction in color parameters, especially in the L * value, which is comparatively low with all EO-treated groups. However, some other studies demonstrated that mixing plant EO with the meat products with or without inoculation of pathogen bacteria or coating meat with edible films containing EO kept all the color parameters almost unaffected or prevented the color losses during storage at 4 °C. ,,,, In these studies, the meat coated with an edible film containing no EO even provided a protection of the meat color. Thus, edible coating films may exhibit a water-barrier property and retain water in the product .…”

“…For instance, in minced beef products, a mixing rate of EO of up to 0.6% was found suitably sufficient with no negative alteration in sensory parameters . It was previously reported that the TEO and oregano EO used in meat contact and packaging materials reduced the color losses during cold storage and the products have a general acceptability by the consumer. ,,, …”

“…Similarly, Chaudhari et al showed that the nanoencapsulation of chitosan with OmEO exhibits strong antifungal and antioxidant activity and caused in situ inhibition of lipid peroxidation only in plant materials. TEO alone or mixed with other EO used in edible coating materials of sodium alginate and chitosan successfully prevented meat spoilage. − In these applications, EO has a direct contact with the products, an appreciable amount of SM/AG depending on dosing levels of EO is most likely diffused into meat, and a strong odor inevitably occurs. Although a high consumer acceptability of meat coated with TEO is reported, there is still an uncertainty whether they are most likely acceptable by consumers …”

Effect of edible coating and modified atmosphere packaging on the microbiological and physicochemical stability of retail maki sushi

“…Several studies on the effect of edible films and coatings on different foods have been carried out (Eom et al., 2018; Eswaranandam et al., 2004; Lin & Krochta, 2005; Ojagh et al., 2010; Pelaes Vital et al., 2021; Vargas et al., 2006), though as far as we know, only one on sushi (Kulawik et al., 2019). A potential polymer for producing bioactive edible coating is chitosan, a cationic byproduct of chitin (Delaviz et al., 2015; Rinaudo, 2006).…”