The Effect of Encapsulated and Free Rosemary Extracts (Rosmarinus officinalis L) on the Quality Properties and Shelf Life of Beef Meat During Refrigerated Storage (4±1 оC)

In this study, the effect of encapsulated and free rosemary extract (Rosmarinus officinalis L) as a natural preservative on beef meat was investigated. For this purpose, rosemary extract was extracted by different methods (solvent, ultrasound and supercritical) and the amount of phenolic compounds and antioxidant activity were measured by free radical DPPH inhibitor. The highest levels of phenolic compounds and antioxidant properties were observed in ultrasound extraction method (P <0.05), and these extract was encapsulated using soy protein isolate, then to improve the quality properties of meat, encapsulated and unencapsulated of rosemary extract (800 ppm) was added to the meat fillet, the microbial index (TVC), chemical index (PV, TBA and pH) evaluation at 7-day intervals within 21 days (during refrigerated storage). The results showed that adding extracts (in free and nano-encapsulated form) had a significant effect on the chemical and microbial parameters of meat fillet (P <0.05). Encapsulated rosemary extract was more effective to delayed lipid oxidation and microbial spoilage of meat fillet, and only this treatment had acceptable microbial and chemical indices until the 14th day of the maintenance period. Therefore, it seems that encapsulated rosemary extract could use as a natural preservative in meat and meat products.