Fallah, Aziz A; Sarmast, Elham; Jafari, Tina et Mousavi Khaneghah, Amin (2022). Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis Critical Reviews in Food Science and Nutrition , vol. [ahead of . DOI: 10.1080/10408398.2022.2057415. (Sous Presse)
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This systematic review and meta-analysis quantified the effects of various vegetable oil-based nanoemulsion (NE) formulations on muscle foods' microbial and chemical quality by estimating the weighted overall response ratio (R*). Treatment of muscle foods with NE formulations reduced the growth rates of total mesophilic bacteria, total psychrophilic bacteria, lactic acid bacteria, and Enterobacteriaceae by 26.2% (R*=0.738), 19% (R*=0.810), 44.7% (R*=0.553), and 31.8% (R*=0.682) during the storage period, respectively. Moreover, the NE formulations retarded the increasing rates of volatile basic-nitrogen content, lipid and protein oxidation, and lipid hydrolysis by 41.4% (R*=0.586), 34% (R*=0.660), 55% (R*=0.450), and 37.1% (R*=0.629), respectively. The NE formulations prepared from safflower, olive, canola, and sunflower oil were more effective than the other vegetable oils to control microbial growth and slow down chemical changes in muscle foods. The combination of nanoemulsions (NEs) and essential oils (EOs) was more efficient than NEs to preserve muscle foods. Packaging NE-treated muscle foods under anaerobic conditions provided better control of microbial growth and chemical changes than packaging under aerobic conditions. Consequently, a combination of vegetable oil-based NEs and EOs followed by anaerobic packaging is the most effective treatment to improve the quality of muscle foods.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Vegetable oil; fish; meat; muscle food; nanoemulsion; poultry |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 10 juill. 2022 14:07 |
| Dernière modification: | 10 juill. 2022 14:07 |
| URI: | https://espace.inrs.ca/id/eprint/12754 |
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