The industrial application of corchorus olitorius mucilage in preserving quality of premium beef steaks stored at low temperatures
Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul - Turkey
Assistant Professor. Dr. Abdulatef AHHMED
An increasing awareness among consumers regarding the healthy lifestyle have prompted research on novel techniques of prolonging the shelf life and maintaining quality parameters of meat products without the necessity of using artificial preservatives. Edible films and coatings have been particularly considered in food preservation but not much in meat industry. This research discusses the potentiality of biodegradable polymers obtained from natural sources (Mulkhiya), the corchorus olitorius mucilage (COM) in preserving premium meat steaks of beef. Because meat is highly perishable and has a short shelf-life, especially during storage many reactions occur leading to changes in quality such as endogenous chemical and enzymatic reactions and exogenous reactions like oxidations and microbial contamination.
Mulukhiya is rich sources of powerful antioxidants, that have been used for enhancing flavour, colour and aroma and for preservation of foods primarily due to their phytochemicals for more than 2000 years. Aside from their efficacy as antioxidants, Mulukhiya is classified as all natural, an attractive quality for consumers. Edible coatings can improve the quality of fresh and frozen products by retarding microbial growth, reducing lipid oxidation and moisture loss, and functioning as a carrier of food additives such as antimicrobial, antihypertensive and antioxidant agents. As results the polysaccharide-based mucilage maintained the color, and protein structure, also improved the antioxidant and antihypertensive activities of premium meat steaks. The feature of this study is that Mulukhiya contains many phytochemicals which are potential sources of natural antioxidants including flavonoids and phenolic compounds some of which also have antihypertensive and antioxidant activities leading to decrease the risk of some diseases, also when applied in meat industry they can enhance flavour, retard lipid and protein oxidation. That is totally different from the synthetic antioxidants and additives which in general, have a negative impact on some groups of consumer more conscious of possible effects on human health. The Application of edible films made from mucilage of Mulukhiya in fresh and processed meat products result in better functionality than films produced from plastic especially with respect to their water barrier properties. In general, more research is needed to improve application process.