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Meat Sci

Title:		"Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton"
Author(s):		Li H; Zhao L; Dai Q; Mo H; Liu Z; Pu H; Zhu X; Yao L; Xu D; Hu L;
Address:		"School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. China Rural Technology Development Center, Beijing 100045,China. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. Electronic address: hulb@sust.edu.cn"
Journal Title:		Meat Sci
Year:		2023
Volume:		20230327
Issue:
Page Number:		109173 -
DOI:		10.1016/j.meatsci.2023.109173
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum cyminum) essential oil (CEO), Zanthoxylum essential oil (ZEO), and blended cumin/zanthoxylum essential oil (BEO) on the antibacterial, preservation of freshness, and flavor improvement of chilled fresh mutton. The results show that BEO exerts a good inhibition effect on microbial growth, lipid oxidation, and the formation of TVB-N, as well as slowing down the rate of juice loss under chilled conditions. GC-IMS assay results showed that BEO can enrich the flavor of roasted mutton with a higher level of volatile organic substances, such as ethyl acetate D. In conclusion, BEO treatments were more efficient than single treatments in ensuring the quality of lamb to improve microbiological safety and improve the flavor of roasted lamb stored under chilled conditions. Overall research indicates that BEO is an effective natural addition that can be used to preserve the quality and safety of chilled fresh mutton during storage"
Keywords:		"Animals Anti-Bacterial Agents/pharmacology *Cuminum *Oils, Volatile/pharmacology Oxidation-Reduction Sheep *Zanthoxylum *Red Meat Antibacterial activity Antioxidant effects Cumin/Zanthoxylum essential oil Flavor of chilled fresh mutton Volatile organic co;"
Notes:		"MedlineLi, Hongbo Zhao, Lili Dai, Quanyu Mo, Haizhen Liu, Zhenbin Pu, Huayin Zhu, Xiaolin Yao, Lishan Xu, Dan Hu, Liangbin eng England 2023/04/01 Meat Sci. 2023 Jun; 200:109173. doi: 10.1016/j.meatsci.2023.109173. Epub 2023 Mar 27"