In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Zahra Kiarsi; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad

doi:10.1111/jfs.12782

journal article Mar 03, 2020

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Zahra Kiarsi Mohammad Hojjati

Behrooz Alizadeh Behbahani

Mohammad Noshad

Journal of Food Safety Vol. 40 No. 3 · Wiley

View at Publisher Save 10.1111/jfs.12782

Abstract

AbstractNutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

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Metrics

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References

Details

Published: Mar 03, 2020
Vol/Issue: 40(3)
License: View

Authors

Z

Zahra Kiarsi

Department of Food Science and Technology, Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

M

Mohammad Hojjati

Department of Food Science and Technology, Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

B

Behrooz Alizadeh Behbahani

Department of Food Science and Technology, Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

M

Mohammad Noshad

Department of Food Science and Technology, Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

Cite This Article

Zahra Kiarsi, Mohammad Hojjati, Behrooz Alizadeh Behbahani, et al. (2020). In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. Journal of Food Safety, 40(3). https://doi.org/10.1111/jfs.12782

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

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