Investigating the effect of Quince seed mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil on the microbial, physicochemical and sensory characteristics of turkey meat

Document Type : Original Articles

Authors

1 Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

3 Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.

4 Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.

10.32592/ARI.2024.79.6.1353

Abstract

Prevention of spoilage of food products, especially types sensitive to spoilage such as poultry meat, has always been a big challenge in the food industry. Therefore, the purpose of this study imed to investigate the effect of castor bean mucilage film reinforced with carboxymethyl cellulose containing ginger essential oil (GEO) on the characteristics of turkey meat. GEO was prepared and its chemical composition was checked by gas chromatography (GC/MS). samples include; Control (C), Quince seed mucilage film reinforced with carboxymethyl cellulose (film), film containing 1% essential oil (film+1% GEO) and film containing 2% essential oil (film+2% GEO). Then microbial properties (aerobic, psychrotrophic, lactic acid and Enterobacteriaceae bacteria), chemical properties (pH, PV, TVB-N and TBARS) and sensory evaluation were done. Also, the physical properties of the films (tensile strength (TS), water vapor transmission rate (WVTR), elongation at break (EAB), humidity, swelling, thickness and transparency) were investigated. According to the results, Zingiberene (15.71%), α-Curcumene (11.39%) and β-Sesquiphellandrene (10.69%) were the main compounds of GEO. Film+2% GEO treatment acted as the most effective treatment in all microbial properties and showed a significant difference with other treatments, especially the control group (P<0.05). The results indicated the improvement of physical and chemical characteristics in the samples with film, especially film+2% GEO compared to the control group. For example, the amount of TVB-N increased from 10.67 mg/100g on day 0 to 21.61 mg/100g on the final day, while this amount for the control treatment on day 0 and 12 was 10.68 mg/100g and 10.0 mg/100g, respectively. It was 39.95%. The sensory evaluation found that the use of film has improved the sensory characteristics of the samples in all parameters except appearance. In general, the results showed that the use of Quince seed mucilage film reinforced with carboxymethyl cellulose, especially when it contains essential oil, can be considered a factor in maintaining and improving the quality of food, especially types of meat.

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References

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Archives of Razi Institute
Volume 79, Issue 6
November and December 2024
Pages 1353-1364

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