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Effect of Lyophilized Water Extract of U rtica dioica L . on the Shelf Life of Vacuum‐Packaged Beef Steaks
Author(s) -
Aksu Muhammet Irfan,
Alinezhad Hamideh,
Erdemir Ebru
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12571
Subject(s) - tbars , food science , psychrotrophic bacteria , shelf life , food spoilage , thiobarbituric acid , lactic acid , chemistry , water activity , lipid oxidation , bacterial growth , bacteria , antioxidant , biology , lipid peroxidation , biochemistry , water content , geotechnical engineering , engineering , genetics
In this research, the effects of lyophilized U rtica dioica L . water extract ( LUDWE ) on the shelf life of vacuum‐packaged beef steaks were evaluated. For this purpose, beef steaks were arranged as control (vacuum packaging, VP ), 150 ppm LUDWE + VP , 300 ppm LUDWE + VP and 450 ppm LUDWE + VP , and were stored at 2 ± 0.5C for 21 days. During storage, psychrotrophic bacteria, lactic acid bacteria, P seudomonas , Enterobacteriaceae counts, pH , color and thiobarbituric acid reactive substances ( TBARS ) values of beef steaks were determined. By adding LUDWE in the beef steaks, TBARS values decreased ( P < 0.01), and minimum values were determined in 450 ppm LUDWE + VP groups ( P < 0.05). Depending on the increase in the LUDWE level, psychrotrophic ( P < 0.01), Pseudomonas ( P < 0.01), Enterobacteriaceae ( P < 0.01) and lactic acid bacteria ( P < 0.01) counts decreased, and the highest counts of these parameters were determined in the control group. LUDWE also had significant effects on L* ( P < 0.01), a* ( P < 0.01) and b* ( P < 0.01) values of vacuum‐packaged beef steaks. Practical Applications Beef steak is more susceptible to microbial spoilage and lipolytic reactions; these can lead to a shorter shelf life with potential risks for human health during storage at low temperatures. In beef steaks, lipid oxidation can be decreased and spoilage bacterial counts can be suppressed using natural antioxidants and antimicrobials such as lyophilized U rtica dioica L . water extract ( LUDWE ). This work clearly showed that LUDWE could be used as a good natural antioxidant and antimicrobial agent in fresh meat products such as beef steaks.