Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage. (15th November 2019)

• Record Type: Journal Article
• Authors: Guerrero, Ana; Ferrero, Sofía; Barahona, Marta; Boito, Bruna; Lisbinski, Eduardo; Maggi, Filippo; Sañudo, Carlos
• Is Part Of: Journal of the science of food and agriculture. Volume 100:Number 2(2020)
• Page Start: 656
• Page End: 664
• Publication Date: 2019-11-15
• Subjects: alginate -- display -- natural antioxidants -- thawing; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10061
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The frozen preservation of lamb meat could be crucial for successful international trade. The shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post‐thawing meat quality attributes. This study investigated the effect of alginate‐based edible coatings after the incorporation of essential oils of thyme ( Thymus vulgaris L.) and garlic ( Allium sativum L.) on thawed lamb meat (longissimus thoracis et lumborum muscle) quality after long‐term frozen storage. Meat samples came from ten light lambs and the evolution of attributes related to shelf life, such as water‐holding capacity, color stability, and lipid oxidation, was monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA), and ECA with thyme or garlic essential oils (0.05%) (THY and GAR). RESULTS: The alginate‐based edible coatings decreased exudative losses ( P < 0.001) and modified color characteristics, especially increasing yellowness ( P < 0.001) and chrome ( P < 0.001). GAR decreased redness ( P < 0.001) and the oxy/met ratio [R (630/580) wavelength light reflectance] or discoloration [R (630–580)]. THY was the treatment that best retained color during display and also showed a significantly lower lipid oxidation ( P < 0.05) than CON and ECA, whereas GAR presented intermediate values. CONCLUSION: The addition of bioactive essential oils to alginate‐based edible coatings improved preservation and shelf life of lamb meat after thawing. © 2019 Society of Chemical Industry