AI Summary & Key Takeaways
AI InsightThe results indicate significant differences (P < 0.05) in the microbial counts.
📌 3 Key Takeaways
Abstract
This study aimed to examine the antimicrobial effects of gelatin films enriched with lemon peel extract on beef meatballs during storage. To do this, three groups were set up: the control group (C), which had no gelatin film wrapping; the second group (G1), wrapped with gelatin film supplemented with 2% lemon peel extract; and the third group (G2), wrapped with gelatin film supplemented with 4% lemon peel extract. Microbiological analysis was conducted to assess the quality of beef meatballs over 11 days of storage. The results indicate significant differences (P < 0.05) in the microbial counts. The initial total mesophilic bacteria count was 1.59 log CFU/g, increasing to 6.87, 4.12 and 3.37 log CFU/g in groups C, G1 and G2, respectively, by the end of storage. Similarly, the initial total Enterobacteriaceae count was 1.28 log CFU/g, rising to 4.27, 3.46 and 3.07 log CFU/g in groups C, G1 and G2, respectively. The initial total psychrophilic count was 1.17 log CFU/g, increasing during storage to 6.74, 4.72 and 4.11 log CFU/g in groups C, G1 and G2, respectively. Lemon peel treatment, particularly at 4%, effectively reduced bacterial growth and preserved product quality, indicating its potential as a natural antimicrobial packaging material. Thus, gelatin films enriched with lemon peel can effectively extend the shelf life of beef meatballs.