The effect of Plantago major seed mucilage fortified with cell-free supernatant (CFS) of probiotic Lactococcus lactis NJ414 on extending shelf life and ensuring the safety of lamb meat slices stored at 4 °C
Behrooz Alizadeh Behbahani, Mohammad Noshad, Alireza Vasiee
Abstract
The present study was conducted to create a bioactive edible coating using Plantago major mucilage (PMM) and the cell-free supernatant (CFS) of probiotic Lactococcus lactis NJ414 to extend the shelf life and ensure the safety of lamb meat slices stored at 4°C. The PMM+2%CFS coated slices showed a significant decrease in total viable count (8.14 to 5.48 log CFU/g), and psychrotrophic count (5.24 to 3.54 log CFU/g). Additionally, the pH value decreased from 5.93 to 5.71, the thiobarbituric acid (TBA) reduced by 65%, and the peroxide value (PV) decreased by 60%. Moreover, PMM+2%CFS coated slices had higher hardness (68.87 N vs. 62.10 N), moisture content (67.57% vs. 64.35%), and overall acceptance (6.40 vs. 3.00) compared to the control. Adaptive neuro-fuzzy inference systems (ANFIS) and gaussian process regression (GPR) models were used to predict the population of microbial pathogens, physicochemical and sensory characteristics of coated lamb products based on three inputs including PMP (0% and 2%), CFS (0%, 1% and 2%), time (1, 3, 6 and 9 days). The result showed that artificial intelligence-based models, especially ANFIS (R 2 > 0.99) are able to estimate the population of microbial pathogens, physiochemical and sensory characteristics. • Lactococcus lactis loaded coating maintain the physicochemical properties of lamb meat. • Edible coating improves the sensory acceptance of lamb slices during cold storage. • ANFIS adequately showed the correlation between the exerted treatments on the lamb slices.