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

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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 ( IF 1.9 ) Pub Date : 2020-03-03 , DOI: 10.1111/jfs.12782
Zahra Kiarsi ₁ , Mohammad Hojjati ₁ , Behrooz Alizadeh Behbahani ₁ , Mohammad Noshad ₁

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Nutmeg (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.

中文翻译：

肉豆蔻精油对食源性病原体的体外抗菌作用及其对冷藏期间牛肉品质的影响

肉豆蔻 (Myristica fragrans) 种子经过水力蒸馏法提取其精油 (NEO)。其主要成分是α-蒎烯（20.16%）、桧烯（14.45%）和β-蒎烯（13.26%），具有很好的抗菌和抗氧化作用。然后基于鼠尾草种子粘液 (SSM) 和 NEO 制造了一种新型可食用涂层，以改善牛肉片的质量和保质期。加载 NEO 的 SSM 涂层能够显着减少总活菌数、大肠杆菌、金黄色葡萄球菌、嗜冷细菌和真菌的数量。此外，与第 6 天的对照相比，在应用载有生物活性 NEO 的 SSM 食用涂层后，牛肉片的脂质氧化得到显着抑制。特别是富含 NEO 的 SSM 涂层样品比 SSM 涂层和未涂层样品具有更高的消费者接受度和坚固性。因此，含有 NEO 的 SSM 可食用涂层有可能控制病原微生物的生长和脂质氧化，并改善肉和肉制品的颜色稳定性和感官特性。

更新日期：2020-03-03

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