Effect of edible coating containing postbiotics on quality and shelf-life of refrigerated beef meat

الملخص

The current study evaluated to elucidate the impact of edible coatings incorporated with postbiotics on overall quality attributes of refrigerated beef meat, including physiochemical, microbiological and sensory traits. The fresh beef samples were categorized among four experimental groups: T1: control(uncoated), T2: edible coating alone, T3: edible coating supplement with 1% postbiotics and T4: edible coating supplement with 2% postbiotics. All samples were refrigerated condition (4 ± 1°C) for three weeks during which physiochemical, microbial and sensory acceptability were assessed at regular intervals. Beef samples treated with edible coating postbiotics prove effective in significantly reducing quality deterioration in beef quality retention over the entire storage period. Compared with control group and treated sample showed inhibited microbial development, minimized level of lipid oxidation, greater color stability and superior sensory score.  The results further indicated that among the tested treatments coating supplemented with 2% postbiotics showed the highest level of microbial inhibition and better retention of quality attributes than those other treatments.  At 21 days, this treatment had lower total viable counts the TBARS, values (0.70 versus 2.34 mg MDA/kg), the TVB-N values (17.8 versus 35.3 mg N/100 g), and, (5.34 versus 9.04 log₁₀ CFU/g) than the control, and was more acceptable sensorially (6.4 versus 1.7 on a nine-point scale). A notable increase in shelf-life extension approximately 1to 2 weeks compared with control group. Based on the present results, postbiotic-fortified edible coating can effectively improve the storage stability of refrigerated beef meat and represent a promising potion for replacing synthetic preservative in meat industry.