The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.

包含几丁质纳米纤维（CHNF）和Trachyspermum ammi精油（Ajowan）的明胶-羧甲基纤维素（Gel-CMC）基膜对生牛肉在冷藏温度（4°C）下超过12的保质期的影响天期间进行了评估。将Ajowan精油（AJEO）和CHNF以0.24、0.64和1％v / v添加到薄膜中；和分别为2和4 wt％。微生物学（总生存计数，精神营养计数，假单胞菌属，金黄色葡萄球菌定期评估包装样品的化学性质（pH，硫代巴比妥酸和总挥发性碱性氮），颜色和感官特性。对照样品中细菌生长最快，其次是被Gel-CMC薄膜包裹的细菌。在包裹了掺有1％AJEO和4 wt％CHNF的薄膜中包裹的样品中，获得的微生物计数最低，化学性质变化最小，感官评分最高。