The use of essential oils of thyme; savory and clove cover with modified starch for increasing the shelf life of beef

Secondary metabolites with bioactive and functional properties in essential oils of plants can be effective in improving the quality and shelf life of most foods as natural preservatives. On the basis RSM, Essences from Thymus, Satureja and Dianthus in three levels 300, 600 and 900 ppm were added to 2cm cube beef and coated by 4% modified starch suspention. The effective levels of these components to prevent microbial growth, fat oxidation and texture deterioration were evaluated.

Results showed that Dianthus in 900 ppm level had the highest effect in preventing total count increase while thymus was the most effective essence against the psychrophilic bacteria. The mixture of Thymus, Satureja and Dianthus in 900ppm was the most effective on the peroxide value. The combination of 500ppm Dianthus and 600ppm Saturia was the most effective item to keep the meat firmness during the storage. Optimizing the parameter levels showed that Thymus in 703.019ppm, Dianthus in 900ppm and Saturia in 482.17ppm mixture can meet 87% of our expectations. In this study, using 4% hydroxyl propylene starch suspensions, essential oils of Thymus, Satureja, Dianthus are used while maintaining the quality of the product and increasing the length of the meat storage period. The purpose of this study was to determine the effective concentration of these compounds in preventing the growth of microorganisms and fat oxidation. The results of the experiments showed that for 15 days of microbial tests, such as Total Kant, Staphylococcus aureus, Hemostatus, for the physical test of hardness and adhesion, and for the chemical test of peroxide number, the equation was obtained according to the test response, Which well describes the relationship between the concentration of essential oils of Thymus, Satureja, Dianthus and the test. At the end the optimal conditions were determined.