Effect of Edible Films and Coatings Containing Antioxidant on the Quality of Rabbit Meat during Low Temperature Storage

Abstract

Rabbit meat is very susceptible to spoilage due to its high moisture and protein content. Hence, the application of natural antioxidants is important to restrict the deterioration and maintain its high quality and shelf life. This study was designed to investigate the effect of edible films and coatings made of chitosan and containing rosemary extract on the pH, colour and lipid oxidation in rabbit meat during low temperature storage. Samples of the loin and hind leg derived from New Zealand rabbits were divided in five groups – control (C), F1 – wrapped into chitosan film; F2 – wrapped into chitosan + rosemary film; S1 – immersed into chitosan solution, S2 – immersed into chitosan + rosemary solution. The meat was stored at 4 °C for 7 days and then at –20$ °C up to day 90. The values of pH increased overtime in the loin and leg, and were higher in the treated groups, especially F1 and F2. The higher values of pH in F1 and F2 corresponded to the decreased lightness (L*) in these groups in both loin and leg. The redness (a*) and yellowness (b*) remained unaffected by the treatment and storage in the loin. In the leg, we observed decreased a* in S1 and S2 after 7 days, and in F2, S1 and S2 after 90 days. The lowest value of b* in the leg was exhibited in F2 after frozen storage. Regardless of the treatment and storage period, TBARS remained lower in the meats with edible films and coatings, demonstrating their high potential to restrict oxidation.