The Coating Effect of Persian Gum (Zedo Gum) Containing Lactobacillus sakei on the Beef Quality Parameters During Storage at Refrigerator Temperature

Abstract

Coatings with antibacterial properties, integrated with biological agents, offer a novel and promising strategy for preserving meat products. This study investigates the effect of Persian gum (PG) coating containing Lactobacillus sakei bacteria on beef quality during refrigerated storage. Beef loin pieces were divided into five groups (control, 1% PG, 2% PG, and 1% and 2% PG with L. sakei bacteria). The groups were evaluated for microbial, chemical, and sensory tests at specific periods (days 0, 2, 4, 6, and 8). The results of the microbial analysis (the mean LAB count) revealed that the quality of meat significantly (p < 0.05) improved in the presence of L. sakei coatings, ranging from 6.08 to 7.31 log₁₀ CFU/g in different treatment groups at the end of the experiment. Additionally, coatings containing L. sakei significantly (p < 0.05) reduced the microbial counts of mesophilic, psychrophilic, and Enterobacteriaceae bacteria, resulting in an extended shelf life of at least 8 days. The chemical findings indicated that increases in pH values (ranging from 5.98 to 6.57), total volatile basic nitrogen (TVB-N) levels (from 18.30 to 32.33 mg N/g), thiobarbituric acid reactive substances (TBARs) (from 2.16 to 4.12 mg MDA/kg), and protein carbonyl (PC) concentrations (from 1.33 to 2.05 nmol/mg protein) during storage at 4°C were ranked as follows: PG 2% + L. sakei < PG 1% + L. sakei < PG 2% < PG 1% < control. Additionally, overall acceptability, texture, odor, and color were significantly higher in the groups coated with L. sakei than in other groups. Based on the results, the groups covered with PG and L. sakei indicated that the quality and safety of beef increased and extended the shelf life of meat. In conclusion, PG solution containing L. sakei bacteria can be recommended as a new method for beef packaging.