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Abstract
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The tendency to use the derivatives and extracts of traditional medicine herbs has extensively grown in the food industries. This could be due to society concerns about the harmfulness of chemical preservatives to increase food shelf life. Considering the nutritional and biological composition of red meat even in refrigerator temperature, this product is susceptible to microbial and chemical decay. This study was aimed to evaluate effects of sumac water extract (SWE) as an antimicrobial and antioxidant agent in combination with edible coating gelatin (G)/chitosan nanofibers (CNF) on the characteristics of microbial, chemical and sensory sheep meat during refrigerated storage. The extract was obtained by maceration of dried sumac fruit in sterile water. The optimal organoleptic concentrations of SWE were added to the combination of CNF and gelatin at different concentrations. The microbial, chemical and sensory properties were evaluated on the treatments including control, G (4%)/CNF (1.5%), G/CNF/SWE 1.5%, G/CNF/SWE 3%, G (4%), CNF (1.5%), SWE 1.5%, and SWE 3% in 6 intervals on days 3, 6, 9, 12, 15 of storage at 4 °C [2]. the Microbial tests were included count of mesophilic bacteria, psychrotrophic bacteria, pseudomonas spp., enterobacteriaceae, molds and yeasts, lactic acid bacteria and as well as chemical tests were conducted such as measuring of peroxide value, pH, thiobarbituric acid and sensory tests. The edible coatings containing SWE (1%) in combination with the composite of G (4%)/CNF (1.5%) significantly (P<0.05) reduced the microbial population and the lipid oxidation during storage sheep meat. The most antimicrobial activity in the treatments was observed on enterobacteriaceae to reduce 3/77 log cfu/g compared with the control group. In addition, treatments containing SWE were resulted in a significantly reduction in amount of thiobarbituric acid about 70%. Finally, SWE can possibly extend the shelf life and acceptability of sheep meat.
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