Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition  

作　　者：Sajad Jafarinia Aziz A.Fallah Saied Habibian Dehkordi 

机构地区：[1]Department of Food Hygiene and Quality Control,Faculty of Veterinary Medicine,Shahrekord University,Shahrekord 34141,Iran [2]Department of Pharmacology,Faculty of Veterinary Medicine,Shahrekord University,Shahrekord 34141,Iran

出　　处：《Food Science and Human Wellness》2022年第4期904-913,共10页食品科学与人类健康（英文）

基　　金：a part of MSc dissertation approved and financially supported by the Shahrekord University, Iran。

摘　　要：This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

关 键 词：Olive oil NANOEMULSION Carum copticum MEAT Shelf-life 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]