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Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat

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Abstract

The present study has investigated the effect of nano chitosan (NC)-Iranian tragacanth gum (ITG) composite film along with Eryngium campestre essential oil (ECE) on the shelf life of goat meat at refrigerator temperature (4 °C) during the storage period. For this purpose, the first 5 film treatments including NC, NC−ITG, and NC−ITG+ECE at 0.5%, 1%, and 1.5% of were produced and then the physical, mechanical, antioxidant, and antimicrobial characteristics of the films were determined. Next, six different treated groups (mentioned treatments and control (without film)) were examined for chemical (PV, TBA, TVB-N, pH, and color index), and microbial (TVC, PTC, Enterobacteriaceae, and lactic acid bacteria) and sensory evaluations for 16 days at 4 °C. The composite films containing ECE had better physical and mechanical properties compared to other films (P < 0.05) and these films had antioxidant properties (inhibition of DPPH free radicals) and high antimicrobial properties against the tested pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus). The results showed that the NC−ITG+ECE significantly delayed the oxidation of fats in meat and was significantly effective in reducing pH and TVB-N compared to the control during the storage period (P < 0.05). The amount of TVC and PTC during the storage period in the meat treated with ECE at 1 and 1.5% remained below the suggested acceptable limit and the microbial spoilage significantly reduced in these samples compared to other samples. Also, the sensory evaluation results of meat packed with 1% and 1.5% ECE had a high overall acceptance during storage. The results showed that packing meat with NC−ITG+ECE has an inhibitory effect on increasing chemical and microbial spoilage. Considering the relatively similar inhibitory effect of 1% and 1.5% as well as economic efficiency, 1% of essential oil can be an optimal dose.

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  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Elham Ghafari, Peiman Ariaii, Roya Bagheri & Mahro Esmaeili

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  1. Elham Ghafari
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Ghafari, E., Ariaii, P., Bagheri, R. et al. Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat. Food Measure 18, 1543–1558 (2024). https://doi.org/10.1007/s11694-023-02202-1

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