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Food Science and Human Wellness 2022, 11(4): 904-913 https://doi.org/10.1016/j.fshw.2022.03.013
Research Article | Open Access | Issue | Published: 28 April 2022

Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition

Show Author's Information Sajad Jafariniaa,  Aziz A. Fallaha( ),  Saied Habibian Dehkordib
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
Keywords:
Olive oil, Nanoemulsion, Carum copticum, Meat, Shelf-life
Cite this article:
Jafarinia S, Fallah AA, Dehkordi SH. Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition. Food Science and Human Wellness, 2022, 11(4): 904-913. https://doi.org/10.1016/j.fshw.2022.03.013
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Abstract Full text About this article

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion (ONE) combined with ajowan (Carum copticum) essential oil (AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.


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Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition

Show Author's information Sajad Jafariniaa, Aziz A. Fallaha( ), Saied Habibian Dehkordib
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran

Abstract

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion (ONE) combined with ajowan (Carum copticum) essential oil (AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

Keywords: Olive oil, Nanoemulsion, Carum copticum, Meat, Shelf-life

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Received: 04 September 2020
Revised: 03 October 2020
Accepted: 11 November 2020
Published: 28 April 2022
Issue date: July 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This research is a part of MSc dissertation approved and financially supported by the Shahrekord University, Iran.

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