The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat

Gums are polysaccharide biopolymers that have a high potential for food coating and packaging. The use of these polymers preferred to synthetic polymers due to several factors such as their availability, non-toxicity, environmental friendliness and cheapness. Nowadays, demand for polysaccharide gums of natural origin for the development of innovative edible coatings has been intensified. Application of edible coating having plant essential oils is a novel technique to extend the normal shelf life of foodstuffs. In the current study, the effect of Zedo gum (ZG) containing Zataria multiflora Boiss essential oil (ZMEO) as an edible coating was investigated on the quality and shelf life of buffalo slices during 9 days storage at 4 °C. The results revealed that coated buffalo samples with ZMEO-loaded ZG edible coating had a substantial antimicrobial effect on the tested microorganisms, i.e. total viable and psychrotrophic counts, E. coli, coliforms, S. aureus and fungi count. Meat coating also inhibited the weight loss and pH change of meat slices (p < 0.05). At the end of 9-day refrigerated storage, pH of control and coated sample containing 1% ZMEO were 6.43 and 6.01 and the moisture contents were 60.21 and 67.23, respectively. Microbiological, physicochemical and sensorial results revealed that as the ZMEO concentration increased, the shelf life of coated buffalo meat samples significantly improved. In conclusion, ZMEO-rich ZG edible coating could slow meat deterioration and significantly extend the shelf life of fresh meat buffalo.