Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment

Abstract

Evaluate of cashew nut shell liquid (alginate-CNSL) on TBARS, physicochemical attributes and microbial growing of beef steak was investigated. Three edible coating treatments were prepared: (1) control (uncoating); (2) sodium alginate coating (no additive); and (3) active coatings of sodium alginate added cashew nut shell liquid (alginate-CNSL) at 1% into. Color indexes and water holding capacity were not affected by coating treatments. The pH of the beef samples from the control treatment increased at storage time, and the beef involved with alginate-CNSL coating maintained a pH stable. Alginate-CNSL coating promoted cooking loss lower after 3rd day of storage. Alginate-CNSL coating promoted a lower shear force decrease compared at control and sodium alginate coating. Alginate-CNSL coating reduced lipid oxidation (TBARS) and microbial growing (mesophiles and psychrophiles counts) in beef compared others treatments. Active coating from CNSL (1%) improved the beef preservation, reducing lipid oxidation and microbial growing, until the 6th day of storage stability.

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

“…In addition, sterilization increased lipid oxidation (Panseri et al, 2018). This might have also been connected to the oxidation denaturation of myoglobin (Lino et al, 2022). Yellowness is an intuitive performance regarding meat discoloration.…”