Volume 16, Issue 96 (2020)                   FSCT 2020, 16(96): 145-160 | Back to browse issues page


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Alirezalu K, Shafaghi Movlan H, Younessi-Hamzekhanlu M, Farmani B, Fathizadeh O. Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine. FSCT 2020; 16 (96) :145-160
URL: http://fsct.modares.ac.ir/article-7-32030-en.html
1- Assistant professor, Department of Food Science and Technology, Ahar College of Agriculture and Natural Resources. University of Tabriz, Tabriz, Iran. , kazem.alirezalu@tabrizu.ac.ir
2- M.Sc Graduate, Department of Food Science and Technology, College of Agriculture, Azad University of Sarab Branch, Sarab, Iran
3- Assistant Professor, Department of Forestry and Medicinal Plants, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
4- Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
Abstract:   (3207 Views)
Demand for the production and consumption of fresh meat has led to the use of various methods to improve the quality characteristics and increase its shelf life. In this study, stinging nettle extract (SNE) in combination with epsilon (ɛ-PL) were used for the production of fresh, functional, and extended shelf life of beef fillets. After drying of stinging nettle leaves under favorable conditions, aqueous extraction was performed at concentrations of 3, 6 and 9% (w/v) of leaves. A solution of ɛ-PL at 0.5% (w/v) concentration was prepared and mixed with 3, 6 and 9% of SNE. Beef fillets (4 treatments) were prepared in 2×2×2 sizes and treated for 1 h at 4 ° C with a ratio of 1 to 1 (meat fillets to SNE). Distillation water was used to treat the control. Finally, beef fillets were packed in polyethylene bags and quality properties were performed at days 1, 3, 6, 9 and 12. During storage, pH, phenolic compounds, redness value (a) and sensory scores decreased significantly (P < 0.05), and in contrast to lipid oxidation, total volatile nitrogen, lightness (L) and yellowness (b) increased significantly (P < 0.05). It was found that the treatment of beef fillets using SNE (6%) in combination with ɛ-PL (0.5%) resulted in a significant reduction (P < 0.05) in the amount of lipid oxidation and total volatile nitrogen compounds of about 50% compared to the control sample. The color and sensory characteristics of processed beef fillets showed that SNE in combination with ɛ-PL could increase the sensory scores of the samples. Based on the results, SNE had synergistic effects with ɛ-PL in reducing lipid oxidation and total volatile nitrogen compounds, therefore it could be used to produce fresh and functional beef.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/04/15 | Accepted: 2019/12/2 | Published: 2020/01/30

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