Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

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 Chem

journal_title

Food chemistry

authors

Sirocchi V,Devlieghere F,Peelman N,Sagratini G,Maggi F,Vittori S,Ragaert P

doi

10.1016/j.foodchem.2016.11.054

subject

Has Abstract

pub_date

2017-04-15 00:00:00

pages

1069-1076

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)31892-1

journal_volume

221

pub_type

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