Journal
ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3
Volume 554-556, Issue -, Pages 1187-+Publisher
TRANS TECH PUBLICATIONS LTD
DOI: 10.4028/www.scientific.net/AMR.554-556.1187
Keywords
Carboxymethyl cellulose edible films; Rosemary extracts; Antimicrobial activity; Antioxidant activity; Beef
Funding
- Doctor Research of Northeast Agricultural University [2010RCB62]
- Scientific Research Program for Post-doctoral of Heilongjiang Province [LBH-Z10244]
- Program for Innovative Research Team of Northeast Agricultural University [CXZ011-4]
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The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 degrees C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.
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