Dépôt numérique

Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat

Masoomian, Mohammad; Sarmast, Elham; Salmieri, Stéphane et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2023). Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat Journal of Food Measurement and Characterization , vol. [ahead of . DOI: 10.1007/s11694-023-02141-x.

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In this research, a new combination use of nano-encapsulated essential oils (EOs) and modified atmosphere packaging (MAP) with 80% O2/20% CO2 was established to assess the microbial and sensory quality of ground meat during storage at 4 °C. Citrus extract, Thyme EO, and Mediterranean formulation was used as an antimicrobial formulation with different concentrations containing 0.05, 0.1, and 0.2% (v/v). A deep well model in BHI agar test for 34 days and sensory evaluation was carried out to evaluate the optimal formulation in terms of antimicrobial activity with no effect on organoleptic characteristics of ground meat. The results showed that gelatin incorporated with 0.2% (v/v) EOs cross-linked at 72 °C for 5 min (F 0.2–5) retained 50% of EOs (v/v) for 34 days, which had the highest available concentration of EOs, compared to other groups (p ≤ 0.05). F 0.2–5 recorded the highest overall acceptability and encapsulation efficiency rate of 82.4% (p ≤ 0.05). The combination of encapsulated EOs (F 0.2–5) and MAP (EOMAP) had a significant synergic effect on delaying the growth of microflora and prolonged the shelf-life of ground meat by 3–4 days compared to the control group (p ≤ 0.05). The control group reached 7 log CF/mL of lactic acid bacteria, and Brochothrix thermosphacta on day 10, respectively, while the EOMAP group reached 7 log CFU/mL for the mentioned bacteria on day 15 and 13, respectively. EOMAP had the lowest TBARS value of 10.07 mg MDA/kg on day 15 of the storage period compared to other groups (p ≤ 0.05). Moreover, EOMAP significantly improved the redness (a*) of meat 1.7 times higher than that for EOAir (p ≤ 0.05). The results of this study provided useful information for developing effective natural bio-preservatives and designing a combined application of nano-encapsulated EOs and MAP for meat preservation. © 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Type de document: Article
Mots-clés libres: Meat · Essential oils · Modified atmosphere packaging (MAP) · Encapsulation
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 17 oct. 2023 15:37
Dernière modification: 17 oct. 2023 15:37
URI: https://espace.inrs.ca/id/eprint/13652

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