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effect of rosmarinus officinalis l essential oil combined with different packaging conditions to extend the shelf life o.的迷迭香属officinalis l精油结合不同包装条件下延.pdf

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effect of rosmarinus officinalis l essential oil combined with different packaging conditions to extend the shelf life o.的迷迭香属officinalis l精油结合不同包装条件下延

Food Chemistry 221 (2017) 1069–1076 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate/foodchem Effect of Rosmarinus ofﬁcinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat Veronica Sirocchi a, Frank Devlieghere b, Nanou Peelman b, Gianni Sagratini a,⇑, Filippo Maggi a, Sauro Vittori a, Peter Ragaert b a School of Pharmacy, University of Camerino, Via Sant’ Agostino 1, 62032 Camerino, Italy b Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links 653, 9000 Ghent, Belgium a r t i c l e i n f o a b s t r a c t Article history: Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This Received 17 March 2016 work investigated the effect of REO combined with modiﬁed atmosphere packaging conditions (MAP), Received in revised form 9 November 2016 in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special Accepted 10 November 2016 three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some Available online 11 November 2016 without REO (non active packaging, NAP), and stored at 4 C for 20 days. The use of REO proved efﬁca- cious in every storage condition, as seen in the lower counts of psychr