Title: Studying the microbial, chemical and sensory properties of bovine meat coated with alginate sodium nanoparticles containing Pimpinella anisum Essential oils

Introduction and Objective: This study aimed to evaluate the impacts of Pimpinella anisum essential oil (AEO) nanoparticles on the microbiological, physicochemical, and sensory attributes of bovine meat during refrigerated storage for ۲۰ days.Methods: bovine meat was obtained from Shiraz, Fars province and kept at ۴ °C. All culture media used include peptone water (PW(, plate count agar (PCA), cetrimide fuzidine cephaloridine agar (CFC) , de Man-Rogosa-Sharpe agar (MRSA), violet red bile glucose (VRBGA), Tween ۲۰ and Tween ۸۰ were provided by Merck company (Merck, Darmstadt, Germany). Sodium alginate and CaCl۲ were purchased from Sigma Chemicals (Sigma- Aldrich, Steinheim, Germany(. AEO were purchased from Zardband Pharmaceuticals. Distilled water was used in all tests. Nanoparticles were prepared by ionic gelation method. Microbial cultures were performed by surface culture method, chemical tests were performed according to the relevant standard and sensory characteristics were performed by ۶ trained people using the ۹-point hedonic method. The data were conducted by a one-way ANOVA procedures of the SPSS software (۲۲.۰). The significance was defined at P ≤ ۰.۰۵.Results: Gas chromatography–mass spectrometry (GC–MS) assay represented that AEO is rich in anethole. TVBN, pH and TBARS values were significantly (P < ۰.۰۵) lower in Alg free and Alg NPs treatment containing AEO. The minimum count of lactic acid bacteria, coliform, pseudomonas and aerobic mesophilic were also determined in treatment containing AEO which determined ۲.۱۸–۳.۰۲ Log CFU/mL (Alg NPs) on day ۲۰ of cold storage. treatment containing AEO also obtained the highest sensory scores (the overall acceptability was about ۷) due to effective delaying microbial and oxidation activities.Conclusion: Alginate sodium coating containing AEO nanoparticles can enhance microbial, chemical and organoleptic properties of bovine meat under refrigerated storage.

کلیدواژه ها:

Alginate ، Pimpinella anisum essential oil ، bovine meat ، edible coatings