Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration
Athanasia P. Marangeli, Vassilios K. Karabagias, Glykeria E. Angelaki, Dimitrios G. Lazaridis, Nikolaos D. Andritsos, Olga Malisova, Ioannis K. Karabagias
TL;DR
This study shows that using spice powders and lavender essential oil can extend the shelf life of fresh buffalo meat during refrigeration.
Contribution
The novel contribution is the evaluation of cinnamon–clove, nutmeg powders, and lavender essential oil for extending buffalo meat shelf life under refrigeration.
Findings
Cinnamon–clove and nutmeg powders showed higher antioxidant and antibacterial activity than lavender essential oil.
All treatments delayed lipid oxidation in buffalo meat during refrigerated storage.
Cinnamon–clove powder extended shelf life by 4–6 days, while lavender essential oil and nutmeg extended it by 2–3 days.
Abstract
We studied the shelf life of fresh buffalo meat in polyamide/polyethylene (PA/PE) packaging during refrigerated storage for 14 days, when treated with cinnamon–clove (C-C) and nutmeg (Nut) powders, along with lavender essential oil (LEO). Microbiological (total viable count, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and lactic acid bacteria), antibacterial (Salmonella Typhimurium and Staphylococcus aureus), physicochemical and biochemical (pH, moisture, color, total fat, hemoglobin and heme iron, 2-thiobarbituric acid, mercaptans, antioxidant activity, and total phenolic content), and sensory (color, odor, texture, and taste) analyses were carried out. The results showed that C-C and Nut powder extracts exhibited significant (p < 0.05) antioxidant and antibacterial activity, higher than LEO; however, all treatments delayed lipid oxidation. Based primarily on…
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Taxonomy
TopicsMeat and Animal Product Quality · Food Safety and Hygiene · Food Supply Chain Traceability