Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil
The present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation...
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| Format: | Article |
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AIMS Press
2024-12-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2024058 |
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| author | Sangam Dahal Basanta Kumar Rai Anish Dangal Kishor Rai Prekshya Timsina Ramesh Koirala Sanjay Chaudhary Pankaj Dahal Tanka Bhattarai Angelo Maria Giuffrè |
| author_facet | Sangam Dahal Basanta Kumar Rai Anish Dangal Kishor Rai Prekshya Timsina Ramesh Koirala Sanjay Chaudhary Pankaj Dahal Tanka Bhattarai Angelo Maria Giuffrè |
| author_sort | Sangam Dahal |
| collection | DOAJ |
| description | The present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation of meat using biopolymers and plant-based essential oils. Buffalo meat samples were coated by hydrothermally treated starch solution incorporated with thyme and ginger essential oil at five different proportions (total of 2.5% of starch solution). A total of five treatments (S1, S2, S3, S4, and S5) along with two controls (S6 and S7) were subjected to microbiological [total viable count (TVC), Staphylococcus aureus count, psychrotrophic bacteria count (PTC), and coliform count] and physico-chemical analyses such as thiobarbituric acid reactive substance (TBARS) value, total volatile basic nitrogen (TVBN) content, extract release volume (ERV), metmyoglobin (Met-Mb), pH, weight loss, and water activity at 0, 3, 6, 9, and 12 days of storage. These metrics were compared between days and between treatments. Compared with the uncoated control (S7), S4 decreased TVC by 2.60 log, and S5 decreased PTC, Staphylococcus aureus, and coliform by 4.71 log, 1.18 log, and 3.01 log, respectively, in 12 days. S4 reduced TBARS and TVBN by 46.14% and 27.86%, respectively, while S5 increased the ERV by 40.94% in 12 days when compared to S7. Metmyoglobin content, pH, ERV, and TVBN were found to have a high correlation with TVC, while pH was found to have a high correlation with TVBN and ERV. It can be concluded that the increase in TEO concentrations on starch coating increases the ability of buffalo meat to resist microbiological as well as chemical spoilage. |
| format | Article |
| id | doaj-art-b931e91aed7646829db9b55f9b2c3996 |
| institution | Kabale University |
| issn | 2471-2086 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | AIMS Press |
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| series | AIMS Agriculture and Food |
| spelling | doaj-art-b931e91aed7646829db9b55f9b2c39962025-01-24T01:24:30ZengAIMS PressAIMS Agriculture and Food2471-20862024-12-01941110113310.3934/agrfood.2024058Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oilSangam Dahal0Basanta Kumar Rai1Anish Dangal2Kishor Rai3Prekshya Timsina4Ramesh Koirala5Sanjay Chaudhary6Pankaj Dahal7Tanka Bhattarai8Angelo Maria Giuffrè9Central Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalCentral Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalDepartment of Food Technology, Nilgiri College, Tribhuvan University, 56705, Itahari, NepalPurbanchal Agritech Private Limited, 56705, Itahari, NepalDepartment of Food Technology, Central Campus of Technology, Tribhuvan University, 56700, Dharan, NepalCentral Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalCentral Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalCentral Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalCentral Department of Food Technology, Tribhuvan University, 56700, Dharan, NepalDepartment AGRARIA, University of Studies "Mediterranea" of Reggio Calabria, 89124 Reggio Calabria, ItalyThe present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation of meat using biopolymers and plant-based essential oils. Buffalo meat samples were coated by hydrothermally treated starch solution incorporated with thyme and ginger essential oil at five different proportions (total of 2.5% of starch solution). A total of five treatments (S1, S2, S3, S4, and S5) along with two controls (S6 and S7) were subjected to microbiological [total viable count (TVC), Staphylococcus aureus count, psychrotrophic bacteria count (PTC), and coliform count] and physico-chemical analyses such as thiobarbituric acid reactive substance (TBARS) value, total volatile basic nitrogen (TVBN) content, extract release volume (ERV), metmyoglobin (Met-Mb), pH, weight loss, and water activity at 0, 3, 6, 9, and 12 days of storage. These metrics were compared between days and between treatments. Compared with the uncoated control (S7), S4 decreased TVC by 2.60 log, and S5 decreased PTC, Staphylococcus aureus, and coliform by 4.71 log, 1.18 log, and 3.01 log, respectively, in 12 days. S4 reduced TBARS and TVBN by 46.14% and 27.86%, respectively, while S5 increased the ERV by 40.94% in 12 days when compared to S7. Metmyoglobin content, pH, ERV, and TVBN were found to have a high correlation with TVC, while pH was found to have a high correlation with TVBN and ERV. It can be concluded that the increase in TEO concentrations on starch coating increases the ability of buffalo meat to resist microbiological as well as chemical spoilage.https://www.aimspress.com/article/doi/10.3934/agrfood.2024058buffalo meatedible coatingginger essential oilthyme essential oilstorage stability |
| spellingShingle | Sangam Dahal Basanta Kumar Rai Anish Dangal Kishor Rai Prekshya Timsina Ramesh Koirala Sanjay Chaudhary Pankaj Dahal Tanka Bhattarai Angelo Maria Giuffrè Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil AIMS Agriculture and Food buffalo meat edible coating ginger essential oil thyme essential oil storage stability |
| title | Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil |
| title_full | Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil |
| title_fullStr | Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil |
| title_full_unstemmed | Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil |
| title_short | Evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme (Thymus vulgaris) and ginger (Zingiber officinale) essential oil |
| title_sort | evaluation of storage stability of refrigerated buffalo meat coated with hydrothermally treated potato starch incorporated with thyme thymus vulgaris and ginger zingiber officinale essential oil |
| topic | buffalo meat edible coating ginger essential oil thyme essential oil storage stability |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2024058 |
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