Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks
Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks
Asmaa Sh. Fayed1*, Safaa M. Abo El-Soud2
ABSTRACT
As the food industry moves toward clean packaging, the replacement of synthetic preservatives with natural food additives has become more widely practiced. It was investigated the effects of the 2% and the 4% gallic acid/ zein wax film as an antioxidant and antimicrobial food packaging material, focusing on the quality, shelf life, and antioxidant properties of veal meat chunks during refrigerated storage. After coating meat samples, we analyzed their microbial, chemical, and sensory properties after 0, 3, 5, 7, 9, and 11 days of chilled storage. GA/ zein wax sheets significantly reduced (p < 0.05) the abundance levels of total bacteria, and psychrotrophic bacteria, as well as pH, thiobarbituric acid (TBA), and total volatile base nitrogen (TVB-N), especially for 4% GA/ zein wax film. The coatings resulted in the prolongation of the shelf life of meat chunks. The shelf lives of the control, the 2%, and the 4% GA-coated meats were 7, 9, and 11days, respectively. Coated meats had higher overall sensory acceptability scores compared to uncoated ones. The antioxidant capacity, the glutathione, and nitric oxide contents of the coated meats were higher than those of the control meat. Four percent of GA/ zein wax film significantly reduced the abundance of E. coli O26 by 3 log10 CFU/g when compared by uncoated meat chunks. We conclude that incorporating GA into zein wax film can effectively improve the stability and shelf life of veal meat chunks during chilled storage.
Keywords | Gallic acid, Zein, E. coli O26, Glutathione, TAC, NO, TBA- TVB-N, Veal meat, Shelf life.
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