Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria , Water Loss, Lipid Peroxidation, and Colour Changes

Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allie...

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Bibliographic Details
Published in:Foods 2022-12, Vol.11 (24), p.3994
Main Authors: Farina, Priscilla, Ascrizzi, Roberta, Bedini, Stefano, Castagna, Antonella, Flamini, Guido, Macaluso, Monica, Mannucci, Alessia, Pieracci, Ylenia, Ranieri, Annamaria, Sciampagna, Maria Calogera, Venturi, Francesca, Conti, Barbara
Format: Article
Language:English
Subjects:
Agriculture
Beef
blowflies
Calliphora vomitoria
chemical analysis
Chitosan
Color
colourimeter
Dehydration
Essential oils
Food
Food science
Glycerol
Impact analysis
Laurus nobilis
Lipid peroxidation
Lipids
Meat
Meat production
Mold
Oils & fats
Oviposition
Peroxidation
Piper nigrum
Polysaccharides
sensory analysis
Sensory evaluation
Shelf life
Spices
Supply chains
Water loss
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Summary:Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, (Lauraceae) and (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the and EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly's oviposition. In particular, the EO-enriched CH was the most active in repelling without negatively affecting the organoleptic qualities and shelf-life of meat.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11243994