Effects of Plantago Lanceolata and Sclerorhachis Platyrachis Essential Oil Coating on the Physicochemical, Microbiological and Sensory Characteristics of Veal During Storage

Red meat is susceptible to microbial and chemical spoilages due to its high nutrients and moisture contents. The aim of this study was to investigate effects of edible coating based on Plantago Lanceolata seed mucilage and Sclerorhachis platyrachis essential oil on physicochemical, microbial and sensory characteristics of veal samples during storage at refrigerator (4 °C).

Concentrations of 0, 0.5, 1 and 1.5% of Sclerorhachis platyrachis essential oil were used to edible coating Plantago Lanceolata seed mucilage. The changes in microbial load (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), physicochemical (pH, moisture content, peroxide value, thiobarbituric acid and texture) and sensorial (color, odor and total acceptability) characteristics of the veal samples were assessed during six (0, 2, 4 and 6) days of storage.

With increasing concentration of essential oil in the coated samples, peroxide value, thiobarbiotic acid, total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi increased with a gentler slope, compared to the control sample. Over time, hardness, moisture content and sensory attributes (color, odor and total acceptability) of all samples decreased. However, these parameters were lower in coated samples containing Sclerorhachis platyrachis essential oil than the control sample. Regarding microbiology, cold storage times for the control, coated sample without the essential oil and coated samples containing 0.5, 1, 1.5 and 2% essential oil were 2, 4, 4, 6 and 6 days, respectively.

The edible coating of Plantago Lanceolata seed mucilage containing Sclerorhachis platyrachis essential oil conferred good quality characteristics to the veal samples and extended their refrigeration shelf lives.