The Effect of Chitosan Coating Containing Extract of Cordia myxa on Chemical, Oxidative, Microbial and Sensory Properties of Hamburger
Subject Areas :Maryam Mirkhaghani Haghighi 1 , Seyyed Saeed Sekhavati Zadeh 2
1 - M.Sc Graduated, Department of Food Science and Technology, Kherad Institute of Higher Education, Bushehr, Iran.
2 - Associate Professor, Deptartment of Food Science and Technology, Fars Agricultural and Natural Resources and Education Center, AREEO, Shiraz, Iran.
Keywords: Fat Oxidation Stability, Microbial Counting, Yeast and Mold Counting, TBA, Peroxide Value, Sensory Characteristics.,
Abstract :
Meat and meat products are one of perishable foods, to maintain their quality, food coating containing an antimicrobial agent can be used as a barrier to deal with microbial contamination. Therefore, the purpose of the present study is to use edible chitosan coating containing Cordia myxa fruit extract to increase the shelf life of hamburgers. At first, extraction of the Cordia myxa fruit extract was done using ethanol solvent and with the help of ultrasound. Then, three treated samples were produced. These samples included the sample treated with chitosan coating, and chitosan coating with 5% Cordia myxa fruit extract, and one sample was considered as a control. Hamburger samples were chemically (pH, volatile nitrogen bases (TVB-N)), oxidation (peroxide number (PV), thiobarbituric acid index (TBARS)), microbial (total count, mold and yeast count), and sensory evaluation during the storage period of 21 days were assessed. During 21 days of storage, the total count of bacteria in the samples treated with the chitosan coating with extract was at least, on the last day of storage. The total viable number was 3.0 and 2.8 log cfu/gr for bacteria, molds, and yeast respectively. The hamburger sample contained edible chitosan with extract at the end of the storage period has the lowest pH (5.83), PV (1.75 mg/kg), TBARS (0.49 mgMD/kg), TVBN (2.14mg/100g). During the storage time, the sensory assessment in all the samples decreased based on the panelist score. Among the samples, the control had the lowest sensory score. According to the results, the hamburger with an edible coating with extract had good sensory, microbial, and fat oxidation parameters during the storage period. Therefore, the application of edible coating with the Cordia myxa extract could be an effective solution to maintain the quality of hamburgers.
Introduction
Meat is a food with high nutritional value and one of the most widely consumed protein sources in the world, and therefore deserves special attention in terms of its preservation and consumption (17). However, meat is subject to chemical, physical, and microbiological changes due to its specific characteristics. Proteolysis and lipid peroxidation can be caused by natural factors such as oxygen, hydrolytic enzymes present in meat, and other substances produced by the action of microorganisms (5). Therefore, meat and meat products become an excellent environment for microbial growth, either due to favorable intrinsic factors such as chemical composition, high water activity, and low pH, or due to external factors including humidity, temperature, and atmospheric composition (54).Together, these factors can alter the natural flora of meat and contribute to the development of pathogenic and spoilage microorganisms, and ambient temperature is the most important external factor determining microbial proliferation (25). Another important factor to consider is the transformation of meat into meat products, such as burgers, which have sensory characteristics such as color, flavor, and aroma (50). In terms of preservation of these products, food packaging systems have one of the main functions, as they isolate the food from the surrounding environment, reduce interaction with spoilage agents (such as microorganisms, water vapor, oxygen, and off-flavors), and prevent the loss of food quality, including desirable compounds (e.g., volatile flavors), thereby increasing the shelf life of foods (31).In addition, meat burgers are more susceptible to microbial contamination due to grinding and exposure to oxygen (25, 50). The use of new technologies to improve food quality and extend shelf life has increased dramatically, given the high potential offered by alternative techniques, often combined with traditional methods of preservation. The use of new technologies to extend shelf life and improve the sensory quality of foods is increasing significantly. In the meat industry, alternative techniques, often combined with traditional preservation methods, can reduce adverse biochemical effects, such as reducing oxidative processes and microbial contamination (45).In the new global economy, petroleum-derived polymers used in packaging applications have become a major issue because their value chain currently has major drawbacks. Although most of these materials have attractive properties (such as low cost, good mechanical properties, and processability), their continuous and widespread disposal has raised significant concerns about their harmful effects on the environment (39, 13). Therefore, today, environmentally friendly and edible (biodegradable) packaging such as edible coatings have been intensively developed. Edible coatings can be defined as a thin layer of edible material, polysaccharide, protein, and lipid coatings that act as a barrier against the transmission of moisture, gases, and solutes and can therefore extend the shelf life of meat products.It is usually applied as a liquid of varying viscosity to the surface of food products by spraying, dipping, brushing, or other methods (24). Chitosan can be used as a primary polymer in edible coatings with shelf life. Chitosan (C6H11NO4) is a natural polysaccharide found in the exoskeleton of crustaceans, the cell walls of fungi, and other biological materials (15); it is insoluble in water and soluble in weak organic acid solutions. It has attracted considerable interest in edible food packaging due to its biological activities as an antimicrobial agent.This material has antibacterial and antifungal properties that are suitable for food preservation and, by creating a semi-permeable barrier against water vapor, oxygen, and carbon dioxide, increases the quality and stability of food physical properties and product shelf life and increases product shelf life (10). Chitosan can prevent contamination by microorganisms and inhibit the growth of gram-negative and gram-positive bacteria (40). Oxidative spoilage causes unpleasant odors, undesirable taste changes, and ultimately changes in the structure of nutrients and a decrease in the nutritional value of the product, while spoilage and microbial contamination pose serious risks to consumer health. Therefore, the use of appropriate materials with antibacterial and antioxidant activities is useful and necessary to improve the quality and increase the shelf life of meat and prevent economic losses.Antioxidants have been used as food additives for many years. In fact, antioxidants increase the shelf life of foods by slowing down the rate of lipid oxidation and improve the stability of lipids and lipid foods, thereby preventing the loss of their sensory properties and nutritional value (26). One of the natural antioxidants, Cordia myxa L., is a flowering plant in the Boraginaceae family. It is native to India and grows well in southern Iran from Sistan and Baluchestan to Khuzestan. The plant does not exceed 7 meters in Iran, but it grows much higher in the climatic conditions of India and Australia (4). According to recent studies, Cordia myxa fruits are rich in vital minerals, carbohydrates, essential fatty acids, vitamins, and protein.Phytochemicals derived from the Sepistan fruit genus have been investigated for their antiviral and anti-inflammatory properties, tumor cell growth inhibitors, and free radical scavenging agents (36, 34, 7). Several studies have reported antibacterial properties of the extract obtained from Sepistan fruit against both Gram-negative and Gram-positive bacteria (32, 8). Since traditional extraction techniques of plant extracts, including steeping, thermal reflux, and Soxhlet, have many reported limitations, including being laborious, time-consuming, and associated with high energy consumption, the use of new technologies is essential due to energy, economic, and environmental considerations and to maximize process efficiency.Ultrasound-assisted extraction, as one of the modern extraction techniques, can provide extraction in shorter times, higher extraction efficiency, and reduced energy consumption (30); it is also possible to improve the quality of the extract because thermal destruction of bioactive compounds is prevented due to the low extraction temperature in ultrasound (42). Therefore, in the present study, extract extraction from Sepestan fruit was performed using ultrasound waves to avoid destruction of bioactive compounds, and then different concentrations of the extracted extract were used in a chitosan-based edible coating to control lipid oxidation and reduce microbial growth, which ultimately leads to the preservation of the sensory properties of hamburgers during refrigerated storage.
Materials and Methods
Materials Used
The ingredients used in the meat burger formulation included red meat (Demes Company, Shiraz), hydrogenated soybean oil (Neyshabur Golden Oil Company, Mashhad), solid oil (Laden, Tehran), soybean fiber (Milan Farayand Atrin Trading Company, made in Germany), gluten, spices, onions, bell peppers, eggs, breadcrumbs, white flour, starch, and salt, which were obtained from the local market. The chemicals used included chitosan, acetic acid, Tween 80, glycerol, sodium thiosulfate, n-hexane, thiobarbituric acid reagent, perchloric acid, ethanol, and other materials and culture media produced by Merck, Germany, and Sigma-Aldrich.
Extraction of ethanolic extract of sepstan
fruit with the help of ultrasound
First, sepstan fruit was collected from the greenhouse of the Fars Agricultural Education and Natural Resources Research Center.After washing with distilled water and removing the core, it was cut into four parts and dried in a room under suitable conditions and away from the sun, then turned into powder using an electric grinder (ZIEMENS, model MC23200GB, Germany). Then, to extract the extract from the Sepestan fruit, 50 grams of the prepared powder sample was weighed and mixed with 500 ml of 96% ethanol in an Erlenmeyer flask. Then, the Erlenmeyer flask containing the sample and solvent mixture was placed in an ultrasonic bath (Bandelin, model SONOPULS HD-4200, Germany) (frequency 25 kHz and power 500 watts) with a sound intensity of 94.46% at a temperature of 42.24 degrees Celsius for 39.87 minutes to complete the extraction process. Then, in order to remove impurities and suspended particles, after filtering, it was centrifuged at 3000 × g for 10 minutes (JTLIANGYOU, model TD4C, China), which finally obtained the crude extract of the fruit of Sesame. Then, the crude extract was concentrated using a rotary evaporator to obtain a concentrated extract (32).
Preparation of active antimicrobial edible coating based on chitosan
To prepare the chitosan edible coating solution, 10 g of chitosan powder with an average molecular weight was used and dissolved in 500 ml of 1% acetic acid solution. The solution was stirred overnight at room temperature by a magnetic stirrer (Ezdo, model MS-11C, Taiwan) at a speed of 1000 g and then filtered with filter paper (number 3). Subsequently, 0.5 ml of glycerol per gram of chitosan as a plasticizer and 0.25% Tween 80 as an emulsifier were added for uniform distribution of the compounds and mixed for 30 minutes at room temperature on a stirrer. Then, the pH of the solution was adjusted to about 8.5 using sodium hydroxide (43 and 11). For the edible coating sample containing the extract, 5% v/v of ethanolic extract of Sepestan fruit was added to the prepared edible coating solution (9 and 43).
Preparation of hamburger and application of treatments by edible coating
Hamburger production was carried out in a pilot located in the Fars Agricultural and Natural Resources Education Center. In order to produce hamburgers, first, beef was ground in a meat grinder (BOSCH, model MFW68640, Germany) with a meat grinder with holes with a diameter of 5 mm and then used for the production stage. During the production stage to prepare hamburger treatments, first the ground meat was put into the mixer and then ground onion and bell pepper, solid oil and hydrogenated soybean oil and then powdered ingredients including spices, salt and breadcrumbs were added in certain proportions (Table 1). Finally, water and ice were added to the mixture to obtain a uniform dough so that by adding water, the dough weight reached 100 units and stirring was continued for 10 minutes until a uniform dough was created.After the dough production stages, the meat burgers were molded using a burger maker with 100-gram molds. Then, the produced burgers were immersed in the chitosan edible coating solution for 1 minute, after removing from the solution, they were placed on a surface at room temperature until the solution dried completely, and after drying, they were packaged in polyethylene bags 4 degrees Celsius for 21 days. The±and stored in a refrigerator at 1 hamburger samples in three treatments included 1) control sample (without edible coating), 2) hamburger sample coated with chitosan solution (without extract), and 3) hamburger sample coated with chitosan edible coating containing 5% ethanol extract of Sepestan fruit based on sensory pre-test. The samples were evaluated in terms of chemical, oxidation, microbial, and sensory properties on the first, 7, 14, and 21 days
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