The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study

Abstract

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Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

“…The CLEO was subjected to a gas chromatograph (GC; Agilent 7890A) coupled to a mass spectrometer (MS; Agilent 5975C) to identify its main chemical compounds, according to the following conditions: 0.2 µl injection volume, 5°C/min heating rate, 70 eV ionization energy, helium gas with 1.1 ml/min rate, and DB‐5 capillary column (30 m × 0.25 mm × 0.25 µm). The obtained retention profiles were finally compared with those of known samples analyzed by a GC‐MS apparatus with similar conditions (Alizadeh Behbahani et al., 2019a; Heydari et al., 2020).…”

“…The meat sample (10 g) was blended with distilled water (90 ml) and homogenized (13,000 rpm, 30 s). The pH changes of the meat samples were then monitored by a pH meter (Dragon Lab, MX‐S) at room temperature (Heydari et al., 2020).…”

“…A Stable Micro System Texture Analyzer (TA, XT2i, UK) was applied to determine the hardness changes of the meat samples during cold storage. To do this, the samples (2 × 2 × 2 cm) were compressed by a probe (36 mm in diameter) up to 50% of their initial heights at 5 mm/s test speed, and the highest force (N) was considered as the tissue hardness of the samples (Heydari et al., 2020).…”

“…The samples were coded randomly with 3‐digit numbers, and then, their color, odor, appearance, texture, and overall acceptance were assessed by 20 semi‐trained panelists according to a nine‐point hedonic scale test (1 = dislike extremely to 9 = like extremely). The sensory score higher than 4 was considered as acceptable (Heydari et al., 2020).…”

“…Modern packaging technologies have the potential to prolong the shelf‐life of food products through inhibiting or delaying lipid oxidation and microbial growth. Synthetic packaging have been extensively applied for these purposes; however, due to the negative impact of the residues of these packaging systems on the environment, food industry experts have been motivated to develop novel environmentally friendly packaging systems such as edible films and coatings to preserve food quality during storage (Heydari et al., 2020). Currently, the natural polymer‐originated edible coatings, particularly polysaccharide‐based ones, are used as biodegradable and environmentally friendly packaging to preserve the quality, minimize the loss of volatile nutraceuticals and moisture, and increase the storage stability of food products (Alizadeh Behbahani, Yazdi, Shahidi, Mortazavi, et al., 2017; Vital et al., 2018).…”