Antimicrobial and antioxidant effects of an edible coating of Lepidium sativum seed mucilage and Satureja hortensis L. essential oil in Uncooked lamb meat.

The current research aimed to fabricate an active edible coating, Lepidium sativum seeds mucilage (LSSM) loaded with Satureja hortensis essential oil (SHEO) (0, 0.5, 1, and 1.5 % (w/w)) for further extension of the shelf life of refrigerated lamb meat during storage for 18 days at (4 °C). The control and the coated lamb meat samples were continually analyzed for microbiological (total count, psychrotrophic count, yeast and mold), chemical (pH, moisture content, PV, and TBA), and sensory characteristics. Consistent with the microbiological analysis, the LSSM incorporated with 1, and 1.5% SHEO caused a significant shelf-life extension of the lamb meat by 15 and 18 days, respectively. These results suggested that (LSSM+1.5%S) sufficiently hindered the overall bacterial growth in the lamb meat sample since the shelf life in this treatment was 12 days more in comparison to the control. Hence, LSSM containing SHEO is very useful as an active packaging in order to preserve the quality and to prolong the lamb meat shelf life at 4 °C. • An edible coating containing Lepidium sativum and Satureja hortensis was developed. • Lamb meat edible coating prepared using 1.5% S. hortensis showed the best quality. • A significant reduction was observed in total viable count during 18-day storage. • The lowest peroxide value was obtained for Lepidium sativum and 1.5% S. hortensis. • Chemical values correlated properly with the microbiological and sensory quantities. [ABSTRACT FROM AUTHOR]