Abstract:
:Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sirocchi V,Devlieghere F,Peelman N,Sagratini G,Maggi F,Vittori S,Ragaert Pdoi
10.1016/j.foodchem.2016.11.054subject
Has Abstractpub_date
2017-04-15 00:00:00pages
1069-1076eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31892-1journal_volume
221pub_type
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