Effects of chitosan incorporated with basil seed gum and nettle ( Urtica dioica L.) essential oil on the quality of beef
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ORIGINAL PAPER
Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage Roya Bagheri1 · Peiman Ariaii1 · Ali Motamedzadegan2 Received: 24 June 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator (4 ± 1 °C). At first, the chemical compounds of N were measured using the gas chromatography. Then, different concentrations of C (1, 1.5 and 2% w/w), B (0.5, 1 and 1.5% w/w) and N (0.5, 1 and 1.5% w/w) were added in the form of combination to the beef burger. 14 produced treatments (control + 13 treatments) were analyzed by microbial parameters (total viable count, psychrotrophic counts) and chemical parameters (peroxide value, the thiobarbituric acid, the total volatile basic nitrogen and free fatty acid) evaluation at 3-day intervals within 12 days. According to the results, the major constituents of essential oil were phytol (27.34%), α-limonene (19.73%), γ-terpinene (17.21%), and p-cymene (16.41%). The use of C + B + N led to decrease in oxidation and microbial spoilage. The minimum microbial and chemical quality loss during the storage period was observed in treatments (T13: C 2%+ N 1.5% + B 1%), (T8: C 1.5% + N 1.5% + B 1.5%) and (T11: C1% + N 1.5% + B 1%) respectively, and these three treatments had acceptable level of chemical and microbiological parameters by the end of the storage period; however, only T11 was approved by the sensory panelist. According to the results, T11 can be applied in the meat-product industry in order to improve the quality of beef burger. Keywords Chitosan · Basil seed gum · Nettle essential oil · Beef burger · Microbial · Oxidative
Introduction Meat and meat products are important sources of protein, fat, essential amino acids, minerals and vitamins and other nutrients for humans. Beef burger is one of the most common meat products and one of the main goals of the meat industry to improve its quality, shelf life and safety. Grinding process leads to muscle structure disruption and less stability. Microbial spoilage of meat is caused by high levels of moisture and protein content, while aerobic condition lead to oxidation of lipids and proteins that both of these factors conditions can reduce food safety [1–4]. Beef burger is * Peiman Ariaii [email protected] 1
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Department of Food Science, Sari Agricultural Sciences University, Sari, Iran
2
a potentially hazardous food which can harbor pathogenic microorganisms and let them growth or produce toxins if the storage temperature and time are not under controlled condition. Meat industry has been using various additives with antimicrobial and antioxidant properties to
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