thymus daenensis l. essential oil nanoemulsion-enriched chitosan/carboxymethyl cellulose edible coating: impact on chemical, microbial, and sensory characteristics of the coated beef during refrigerated storage

The study was aimed at extending the shelf life of beef using chitosan/carboxymethyl cellulose (cs/cmc) edible coating containing thymus daenensis l. essential oil nanoemulsion (tdon). the coated beef with cs/cmc composite incorporated with 1% and 2% tdon was evaluated for microbial and chemical changes as well as sensory properties during 15 days under refrigeration storage conditions. it was found that cs/cmc coating significantly controlled the microbial population in the samples (p˂0.05). enterobacteriaceae counts in the tdon treatment showed the greatest reduction compared to other bacterial groups. the shelf life of the coated treatment without tdon was not significantly different from that of the uncoated samples (p>0.05). the results of the chemical analysis and sensory evaluations indicated that the tdon treatments (especially at 2%) exhibited lower peroxide and tbars values, along with the highest sensory scores compared to the control samples (p ˂ 0.05). according to the results, cs/cmc composite coating enriched with tdon could be a promising approach to enhance the shelf life and quality of refrigerated beef.