Title : Impact of lactoperoxidase and essential oil coating on physiochemical and nutritional properties of beef
Abstract:
Consumers preference for safe food preservatives has increased interest in naturally generated antibacterial agents. The antibacterial capabilities of Lactoperoxidase System (LPS) and Orange Essential Oil (EO) have made it a viable preservation approach, along with sodium alginate which improves food quality, shelf life, and promoting maintenance. The objective of present study was to evaluate the antimicrobial efficacy of this multi-modal approach on fresh raw beef, and further evaluating nutritional quality, with an extended shelf life. For this, five treatments applied on fresh raw beef T1, T2, T3, T4, and T5 (control, alginate, alginate+EO, LPS+alginate, and a combination of both LPS+EO+alginate respectively). The proximate analysis and physiochemical tests investigation reflected a significant improvement compared to control and the results of LPS and EO coatings were the best, confirming the coatings' ability to reduce spoiling. Also, the TPC results showed fewer pathogenic organisms in LPS+EO-coated beef samples. The LPS+EO treatment was the most successful at preserving the meat's physiochemical and nutritional qualities for 18 days. These findings indicated that natural coatings LPS+EO could provide a sustainable and health-conscious alternative to synthetic preservatives for meat preservation, meeting customer demand for clean-label food products.
Keywords: Lactoperoxidase
