Investigating the effect of Cuminum cyminum nanoliposomal essential oil on the shelf life of fresh ostrich fillet under aerobic and modified atmosphere packaging

Subject Areas : Pharmacology and toxicology

Leila Nikravan ¹ , Roya Zekavati ² , Sorush Akhondzadeh ³ , Saba Bonyadi Dehkodi ⁴

1 - Department of Veterinary Medicine, Faculty of Agriculture, Shushtar Branch, Islamic Azad University, Shushtar, Iran
2 - Department of Microbiology, Faculty of Midwifery and Nursing, Ahvaz Branch, Islamic Azad University, Khuzestan, Iran
3 - Graduated from Veterinary Medicine, Islamic Azad University, Shushtar Branch, Shushtar, Iran
4 - Doctor of Veterinary Medicine Student, Faculty of Veterinary Medicine, Islamic Azad University, Shushtar Branch, Shushtar, Iran

Received: 2025-04-17 Accepted : 2025-06-05 Published : 2025-06-06

Keywords: Modified atmosphere, cumin essential oil, ostrich fillet, nanoliposome, shelf life,

Abstract :

In recent years, food manufacturers have paid special attention to the use of natural preservatives of vegetable origin instead of chemical preservatives in their products in order to increase the duration of keeping meat at low temperatures. For this purpose, the samples were randomly divided into 6 groups and the desired treatments were prepared with 3 repetitions in two ways (normal and MAP). Then each piece of meat was placed separately in a polyethylene container sterilized by UV rays and at the end it was prepared using normal packaging and packaging under MAP conditions in a special cover of the MAP machine and the packages were kept in the refrigerator at a temperature It was kept at 4±1°C.Experiments were performed  and microbial analyzes including (counting of mesophilic, cold-loving bacteria, lacti  acid and mold and yeast and chemical tests including were performed on the samples. The results showed that the use of cumin essential oil reduced the microbial load of total aerobic bacteria, mold and yeast, lactic acid bacteria and psychrophilic bacteria, and essential oils in the form of nanoliposomes had a higher efficiency in reducing the microbial load in all the investigated microorganisms.The parameters related to the oxidation of ostrich meat also showed that the samples containing cumin essential oil in the form of nanoliposomes and stored in a modified atmosphere in the first days of storage had the lowest parameters of Thiobarbituric acid index,pH,peroxide index and total volatile nitrogen

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