Effects of Active Edible Coating Based on Thyme and Garlic Essential Oils on Lamb Meat Shelf Life After Long-Term Frozen Storage.

Frozen preservation of lamb meat could be crucial for successful international trade. Shelf life of thawed meat is shorter than that of fresh meat, so techniques or procedures are required to improve post-thawing meat quality attributes. This study investigated the effect of alginate-based edible coatings after the incorporation of essential oils of thyme (Thymus vulgaris L.) and garlic (Allium sativum L.) on thawed lamb meat (Longissimus thoracis et lumborum muscle) quality after long-term frozen storage. Meat samples came from 10 light lambs and the evolution of attributes related with shelf life, such as water holding capacity, colour stability and lipid oxidation, were monitored during display (1, 4 and 7 days). Four meat treatments were evaluated: control (CON, uncoated meat), edible coat of alginate meat (ECA) and ECA with thyme or garlic essential oils (0.05%) (THY and GAR).The alginate-based edible coatings decreased exudative losses (P <0.001) and modified colour characteristics, especially increasing yellowness (P <0.001) and chrome (P <0.001). GAR decreased redness (P <0.001) and oxy/met ratio [R (630/580) wavelengths light reflectance] or discoloration [R (630-580)]. THY was the treatment that best retained the colour during display and also showed a significantly lower lipid oxidation (P <0.05) than CON and ECA, whereas GAR presented intermediary values.The addition of bioactive essential oils in alginate-based edible coatings improves preservation and shelf life of lamb meat after thawing. This article is protected by copyright. All rights reserved.