Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins

Authors

DOI:

https://doi.org/10.22267/rcia.183501.82

Keywords:

Active films, bases, color, peroxide value, volatile nitrogen.

Abstract

Meat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food during storage. In this research, active films formulated with polyvinyl alcohol, gelatin, and different oleoresin concentrations of nutmeg (Myristica fragrans) were made by using the casting methodology, a process by which a solution is poured into a mold. Bovine loins (Longissimus dorsi) were coated with the active films formulated, stored at 4 °C, performing physicochemical characterization for 1, 3, 6 and 10 days. The results obtained indicate a decrease in pH, humidity percentage, peroxide value (POVs), total volatile nitrogen bases (TVB-N) and greater conservation of the a* parameter (coordinate where +a indicates red, -a indicates green) in loins covered with active films during storage time. Thus, the active films formulated could be used in the meat industry to extend the shelf life of bovine loins.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Antoniewski, N. & Barringer S. (2010). Meat Shelf-life and Extension using Collagen/Gelatin Coatings: A Review. Critical Reviews in Food Science and Nutrition. 50(7): 644-653. doi: http://dx.doi.org/10.1080/10408390802606691.

Antoniewski, M., Barringer, S., Knipe, L. & Zerby, H. (2007). The effect of a gelatin coating on the shelf-life of fresh meat. Journal of Food Science. 72(6): 382-387. doi: http://dx.doi.org/10.1111/j.1750-3841.2007.00430.

Botta, R., Lauder, T. & Jewer, A. (1984). Effect of methodology on total volatile basic nitrogen (TVB-N) determination as an index of quality of fresh Atlantic cod (Gadus morhua). Journal of Food Science. 469(3): 734-736. doi: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13197.

CIE - International commission on illumination. (1976). Colorimetry: official recommendation of the international commission on illumination publication CIE No. (E 1.31). Paris, France: Bureau Central de la CIE.

FAO - Organización de las Naciones Unidas para la Alimentación y la Agricultura. (2014). El estado de la inseguridad alimentaria en el mundo. Recuperada de http://www.fao.org/publications/ sofi/2014/es.

Figueroa-López, K., García-Salcedo, A., Torres-Vargas, O. & Ariza-Calderon, H. (2016a). Efecto de PVA y pimienta negra en las propiedades estructurales de películas de gelatina. Agronomía Colombiana. 31(1): 156-160.

Figueroa, K., Andrade, M. & Torres, O. (2016b). Evaluación de la actividad antimicrobiana de oleorresinas en el desarrollo de películas biocompuestas. Agronomía Colombiana. 34(1): 223-226. doi: http://dx.doi.org/10.15446/agron.colomb.v34n1supl.58218.

Gómez, J., López, A., López, M., Gómez, M. & Montero, P. (2010). Biodegradable gelatin chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology. 27(7): 889-896. doi: http://dx.doi.org/10.1016/j.fm.2010.05.012.

Horwitz, W. (2005). Official methods of Analysis of AOAC International. Recovered from https://www.researchgate.net/publication/292783651_AOAC_2005.

ICONTEC - Instituto Colombiano de Normas Técnicas y de Certificación. (2007). Microbiología de alimentos y alimentos para animales. Método horizontal para el recuento de estafilococos coagulasa positiva (Staphylococcus aureus y otras especies). Primera Actualización. Bogotá: (NTC 4779). 10p.

ICONTEC, Instituto Colombiano de Normas Técnicas y de Certificación. (2000). Microbiología de alimentos y alimentos para animales. Método horizontal para el recuento de clostridium sulfito reductor e identificación de clostridium perfringens - técnicas de recuento de colonias. Bogotá: (NTC 4834). 6p.

ICONTEC - Instituto Colombiano de Normas Técnicas y de Certificación. (2007). Microbiología de alimentos y alimentos para animales. Método horizontal para la detección de salmonella SPP. Primera Actualización. Bogotá: (NTC 4574). 9p.

ICONTEC - Instituto Colombiano de Normas Técnicas y de Certificación. (2007). Microbiología de alimentos y de alimentos para animales. Método horizontal para el recuento de Coliformes o Eschericchia coli o ambos. Técnica de colonias utilizando medios fluorogénicos o cromogénicos. Primera Actualización. Bogotá: (NTC 4458). 10p.

ISO R-1442. (1997). Meat and meat products - Determination of moisture content (Reference method). Recovered from https://www.iso.org/standard/6037.html.

Lorenzo, J., Batlle, R. & Gómez, M. (2014). Extension of the shelf life of foal meat with two antioxidant active packaging systems. Food Science and Technology. 59(1): 181-188. doi: http://dx.doi.org/10.1016/j.lwt.2014.04.061.

Ministerio de Salud y de Protección Social. (2012). Resolución 2154. Reglamento técnico sobre los requisitos que deben cumplir aceites o grasas de origen animal o vegetal. Bogotá D.C. Diario Oficial No. 48.516 de 8 de agosto de 2012. Recuperada de https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/DE/DIJ/resolucion-2154-de-2012.pdf

Mancini, A. &, Hunt, C. (2005). Current research in meat colour. Meat science. 71(1): 100-121. doi:10.1016/j.meatsci.2005.03.003.

Narasimhan, A., & Dhake, J. (2006). Antibacterial principles from Myristica fragrans seeds. Journal of Medicinal Food. 9(3): 395-399. doi: http://dx.doi.org/10.1089/jmf.2006.9.395.

Peelman, N., Ragaert, R., De Meulenaer, B., Adons, D., Peeters, R., Cardon, L., Impe, F. & Devlieghere, F. (2013). Application of bioplastics for food packaging. Trends in Food Science & Technology. 32(2): 128-141. doi: http://dx.doi.org/10.1016/j.tifs.2013.06.003.

Sánchez, I., García, B., Santos, E., Reyes, A., Barboza, E. & Regalado, C. (2014). Antimicrobial edible films and coatings for meat and meat products preservation. The Scientific World Journal. 1-18p. doi: http://dx.doi.org/10.1155/2014/248935

SENASA. Servicio Nacional de Sanidad y Calidad Agroalimentaria. (2003). Decreto 29210 MAG MEIC. 2003. Reglamento técnico límites máximos permitidos para residuos tóxicos y recuentos microbiológicos para los productos alimenticios. Recuperada de faolex.fao.org/docs/texts/cos78194.doc.

Šojić, B., Tomović, V., Kocić-Tanackov, S., Škaljac, S., Ikonić, P., Džinić, N., Živkovićc, N., Jokanovića, M., Tasićb, T. & Kravić, S. (2015). Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control. 54(1): 282-286. doi: http://dx.doi.org/10.1016/j.foodcont.2015.02.007.

Tanabe, H., Yoshida, M. & Tomita, N. (2002). Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Animal Science Journal. 73(5): 389-393. doi: http://dx.doi.org/10.1046/j.1344-3941.2002.00054.

Umaraw, P. & Verma, A. (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews in Food Science and Nutrition. 57(6): 1270-1279. doi: http://dx.doi.org/10.1080/10408398.2014.986563.

UNE 40-080-84. (1984). Determinación de coordenadas cromáticas "CIE"; norma española: UNE 40-080-84; Instituto Español de Normalización. Madrid, España: IRANOR. 8p.

Velasco, V. & Williams, P. (2011). Improving meat quality through natural antioxidants. Chilean journal of agricultural research. 71(2): 313-322.

Wei, R., Wang, P., Han, M., Chen, T., Xu, X. & Zhou, G. (2017). Effect of freezing on electrical properties and quality of thawed chicken breast meat. Asian-Australasian journal of animal sciences. 30(4): 569-575. doi: http://dx.doi.org/10.573/ajas.16.0435.

Yanishlieva, V. & Marinova, M. (2001). Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science and Technology. 103(11): 752-767 doi: http://dx.doi.org/10.1002/1438-9312(200111)103.

Zakaria, M., Abas, F. & Rukayadi, Y. (2015). Effects of Myristica fragrans Houtt. (Nutmeg) extract on chemical characteristic of raw beef during frozen storage. International Food Research Journal. 22(3): 902-909.

Zaritzky, N. (2012). Physical-Chemical Principles in Freezing. pp. 3 - 38. In: Da-Wen Sun Handbook of frozen food processing and packaging. 2nd edition. London: CRC Press.

Zhang, W.; Xiao, S. & Ahn, D. (2013). Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition. 53(11): 1191-1201. doi: http://dx.doi.org/10.1080/10408398.2011.577540.

Published

2018-06-26

How to Cite

Galeano L., Y., Torres V., O., & García S., Ángela. (2018). Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins. Revista De Ciencias Agrícolas, 35(1), 48–57. https://doi.org/10.22267/rcia.183501.82