Comparison of Watermelon, Banana, and Orange Peel Pectin‐Based Edible Films: Shelf Life Improvement of Chilled Beef Thigh Meat

This study is aimed at the comparison of the pectin‐based edible films (2%), resulting from watermelon (WMPP), banana (BPP), and orange peel (OPP), in the shelf life enhancement of beef thigh meat at 4 ° C ± 1 ° C during 9 days of storage period. After extracting pectin from the watermelon, banana, and orange peel, FTIR analysis and scanning electron microscope (SEM) images were used to identify the obtained pectin. Tensile strength, Young’s modulus, and elongation at break of OPP (0.56, 19.67 MPa, and 2.99%), BPP (0.56, 14.19 MPa, and 4.01%), and WMPP (0.45, 17.41 MPa, and 4.50%) films were evaluated. Additionally, the highest and lowest thickness belonged to the BPP (0.21 mm) and OPP (0.04 mm) films, respectively. Total viable count (TVC) of the wrapped beef thigh meat by WMPP, BPP, and OPP films was 6.86, 6.59, and 6.03 log CFU/g, respectively, while the control group reached 8.01 log CFU/g at the end of the storage period. The populations of psychrotrophic bacteria, Enterobacteriaceae, molds, and yeasts in the OPP treatment were the lowest (6.18, 5, and 3 log CFU/g) and BPP (6.88, 6.32, and 4.44 log CFU/g) and WMPP (7.12, 6.94, and 4.96 log CFU/g) groups were in the next ranks, respectively, on the ninth day. The lowest pH and total volatile basic nitrogen (TVB‐N) content of the samples was related to the OPP (5.81, 16.3 mg N/100 g) followed by BPP (5.98, 21.5 mg N/100 g) and WMPP (6.11, 22.3 mg N/100 g) treatments at the end of the storage period. The coated meat with OPP film registered acceptable sensory (odor, color, and overall acceptability) scores (≥ 3) during the entire storage period compared to the other treatments. It is concluded that OPP film, along with its more suitable mechanical properties, could enhance the shelf life of beef thigh meat compared to the BPP and WMPP treatments.