Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage

• Published in: International journal of food microbiology 2024-10, Vol.423, p.110825, Article 110825
• Main Authors: Isvand, Abbas, Karimaei, Samira, Amini, Masoomeh
• Format: Article
• Language: English
• Subjects: Animals; antioxidants; Antioxidants - pharmacology; Bacteria - drug effects; Bacteria - growth & development; beef; Cattle; chitosan; Chitosan - chemistry; Chitosan - pharmacology; Citrus - chemistry; Citrus limon; cold; cold storage; Cold Temperature; durability; Edible coatings; Enterobacteriaceae; essential oils; Food Microbiology; Food Preservation - methods; Food Preservatives - pharmacology; Food safety; Food Storage; Innovative technology; lactic acid; microbial growth; Nanoemulsions; Oils, Volatile - pharmacology; Oxidation; raw meat; Red Meat - analysis; Red Meat - microbiology; refrigeration; sensory evaluation; shelf life; TBARS; total volatile basic nitrogen
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2024.110825

The present work aimed to assess the effects of chitosan coating comprising Citrus limon essential oil (CLEO) as an antimicrobial and antioxidant on the quality and the shelf-life of beef meat during storage in cold temperatures. The microbial, chemical, and sensory characteristics of beef meat were repeatedly evaluated. The outcomes showed that CLEO had a substantial preservative effect on refrigerated beef meat by reducing total volatile basic nitrogen compounds (TVB-N), inhibiting the replication of microorganisms (p