The Effect of Carboxymethyl Cellulose Film Containing Essential Oils of Cinnamon and Cloves on the Shelf Life of Refrigerated Beef

Subject Areas : Microbiology

R. Mahjoob ¹ , E. Ataye Salehi ²

1 - Ph. D. Student of the Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

Received: 2019-07-02 Accepted : 2019-07-02 Published : 2019-06-22

Keywords: Carboxy Methyl Cellulose Film, Cinnamon, Cloves, Veal,

Abstract :

Introduction: Fresh foods that have been subjected to least processing conditions have become quite popular. The application of edible films and biodegradable materials is a new method to maintain some food products. Materials and Methods: In this study the impact of different concentrations of essential oil of cinnamon and cloves (0, 0.2, 0.3 and 0.4 %) is employed on the film of carboxy methyl cellulose. The tests were concerned with coated meat on 0, 3rd, 6th, 9th and twelfth days. Results: The samples coated with different films during this study were compared to the control. The coated samples showed lower pH, total volatile nitrogen, peroxide value, reactive thiobarbituric acid and total microbial count (p<0.05). Conclusion: The results indicated that the packed meat with carboxy methyl cellulose and different concentrations of cinnamon and cloves essential oils had effective results concerned with chemical spoilage of the product. The application of 0.3% of essential oil might be regarded as an optimum concentration for the essential oil.

References:

بی‌نام. (1386). میکروبیولوژی مواد غذایی و خوراک دام، روش جامع برای شمارش کلیفرم­ها، روش شمارش کلنی. چاپ اول.

پروانه، و. (1392). کنترل کیفی و آزمایش‌های شیمیایی مواد غذائی، نشر دانشگاه تهران، 354 صفحه.

جبلی جوان، ا.، صابری، م.، جواهری وایقان، ع.، غفاری خلیق، س.، رضاییان، ه. و نجابت، ن. (1392). تأثیر افزودن عصاره ژل آلوئه‌ورا به‌ جیره غذایی مرغ‌های گوشتی بر پراکسیداسیون چربی فیله سینه در حالت انجماد. مجله تحقیقات دامپزشکی، دوره 68، شماره 3، صفحات 240-233.

طاهر خانی، پ.، نوری، ن.،  آخوندزاده بستی، ا.، گندمی نصرآبادی، ح. و علی محمدی، م. (1394). ارزیابی فعالیت ضدمیکروبی اسانس زیره‌سیاه کرمانی حاوی فعالیت ضدمیکروبی اسانسزیره سیاه کرمانی. فصلنامه گیاهان دارویی، سال چهاردهم، دوره ذوم.

مشکانی، س. م.، مرتضوی، س. ع. و پورفلاح، ز. (1392). بررسی عملکرد ضدمیکروبی و فیزیکی فیلم خوراکی بر پایه ایزوله ی پروتئین نخود حاوی اسانس آویشن به روش سطح پاسخ. مجله علوم تغذیه و صنایع غذایی ایران، سال هشتم، شماره 1، صفحات 104- 93.

Bastioli, C. (2005). Handbook of Biodegradable Polymers. Shropshire، UK: Rapra Technology.

Bazargani-Gilani, B., Aliakbarlu, J. & Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science and Emerging Technologies, 29, 280-287.

Buonocore, G. G., Del Nobilr, M., Panizza, A., Battaglia, G. & Nicolais, L. (2003). Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications. Food Science, 68 (4), 1365-1370.

Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. Food Microbiology, 94, 223-253.

Chaijan, M., Benjakul, S., Visessanguan, W. & Faustman, C. (2005). Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry, 93 (4), 607-17.

Chouliara, E., Karatapanis, A., Savvaidis, I. & Kontominas, M. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C. Food Microbiology, 24 (6), 607-617.

Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78, 90-103.

Fan, W., Chi, Y. & Zhang, S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108 (1), 148-153.

Ghanbarzadeh, B. & Almasi, H. (2011). Physical properties of edible emulsified based on carboxymethyl cellulose and oleic acid. Biological Macromolecules, 48, 44-49.

Kalantari, F., Barzegar, M. & Hamidi-Esfahani, Z. (2012). Control of Aspergillus flavus Growth in Tomato Paste by Cinnamomum zeylanicum and Origanum vulgare L. Essential Oils. World Academy of Science, Engineering and Technology, 66, 64-68.

López-Rubio, A., Almenar, E., Hernandez-Muñoz, P., Lagarón, J. M., Catalá, R. & Gavara, R. (2004). Overview of active polymer-based packaging technologies for food applications. Food Reviews International, 20 (4), 357-387.

Motedayen, A. A., Khodaiyan, F. & Salehi, E. A. (2013). Development and characterisation of composite films made of kefiran and starch, Food Chemistry, 136 (3), 1231-138.

Negi, P. S. (2012). Plant Extracts for the Control of Bacterial Growth: Efficacy, Stability and Safety Issues for Food Application. Food Microbiology, 156, 717.

Omidbeygi, M., Barzegar, M., Hamidi, Z. & Naghdibadi, H. (2007). Antifungal Activity of Thyme, Summer Savory and Clove Essential Oils against Aspergillus flavus in liquid Medium and Tomato Paste. Food Control, 18, 1518-1523.

Pohlman, F. W., Brown, J. A. H., Dias-Morse, P. N., McKenzie, L. M., Rojas, T. N. & Mehall, L. N. (2007). Evaluation of Potassium Lactate Incorporated Gelatin Coating as an Antimicrobial Intervention on Microbial Properties of Beef Steaks. Arkansas Animal Science Department Report, 574, 117-119.

Ramos, Ó. Silva, S., Soares, J., Fernandes, J., Poças, M., Pintado, M. E. & Malcata, F. X. (2012). Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International, 45, 351-361.

Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J. & Fernández-López, J. (2013). In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control, 30 (2), 386-392.

Seydim, A. & Sarikus G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Journal of Food Research International, 39, 639-644.

Vaithiyanathan, S., Naveena, B., Muthukumar, M., Girish, P. & Kondaiah, N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 C). Journal of Meat Science, 88 (3), 409-414.

Walsh, H. M. & Kery, J. P. (2002). Meat packaging. Meat processing improving quality. London: Wood head & CRC press, 417-443.