Sjd Jfrini, Aziz A. Fllh,*, Sied Hiin Dehkordi

    a Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran

    b Department of Pharmacology, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran

    Keywords:

    Olive oil

    Nanoemulsion

    Carum copticum

    Meat

    Shelf-life

    A B S T R A C T

    This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion (ONE) combined with ajowan (Carum copticum) essential oil (AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE +1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical,and sensory parameters, shel flife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shel flife of lamb loins stored under chilled condition. ......