Leila Aghababaei; Maryam Hasani; Payman Mahasti; Hassan Hamedi
Abstract
An edible coating of chitosan (CH) containing cumin essential oil (CEO) was used in this study to increase the shelf life of chicken fillets during refrigerated storage (4±1 ˚C). CEO was extracted by Clevenger apparatus, and the chemical compounds of CEO were determined. Four ...
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An edible coating of chitosan (CH) containing cumin essential oil (CEO) was used in this study to increase the shelf life of chicken fillets during refrigerated storage (4±1 ˚C). CEO was extracted by Clevenger apparatus, and the chemical compounds of CEO were determined. Four treatments were produced to investigate the shelf life of chicken fillets: T1: Control (C), T2: CH, T3: CH-CEO (0.75%), and T4: CH-CEO (1.5%). The chemical parameters (peroxide value, thiobarbituric acid, and total volatile basic nitrogen), microbial parameters (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria), and sensory attributes (taste, odor, color, texture, and general acceptance) of the chicken fillets were periodically evaluated. Cumin aldehyde (25.79%), gamma-terpinene (21.95%), propanol (18.17%), p-menta-1,4-dien 7-al (11.73%), and beta-pinene (9.27%) were the chemical compounds of CEO. It was shown by the results that the microbial load and chemical oxidation of chicken fillets were inhibited by the active edible coating (p<0.05) and that better preservation effects have resulted from higher essential oil concentration (p<0.05). T4 achieved the best chemical, microbial and sensory results in most tests at the end of the storage period. The shelf life of chicken fillets during storage in the refrigerator was increased by the CH edible coating containing CEO, as demonstrated by this study.
Maliheh Zarandi; Maryam Hasani; Payman Mahasti; Hassan Hamedi
Abstract
The present study was performed to investigate the effect of nettle hydroalcoholic extract (NE) with edible sodium alginate (SA) coating on the quality of rainbow trout fillet (Oncorhynchus mykiss) during a 12-day refrigeration period (4±1˚C). NE was extracted by ethanol solvent ...
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The present study was performed to investigate the effect of nettle hydroalcoholic extract (NE) with edible sodium alginate (SA) coating on the quality of rainbow trout fillet (Oncorhynchus mykiss) during a 12-day refrigeration period (4±1˚C). NE was extracted by ethanol solvent and the chemical compounds of NE were determined. Experiments were performed on 4 treatments (T1: control treatment, T2: SA 2%, T3: SA+NE 0.5% and T4: SA+NE 1%) in three replications. The results of chemical tests performed in comparison with the control sample showed that the samples containing the SA and NE were able to control the increase of chemical and microbial parameters (p<0.05). At the end of the storage period, the lowest amount of peroxide value, thiobarbituric acid and total volatile basic nitrogen, and the lowest amounts of lactic acid-producing bacteria, total bacterial count, psychrotrophic values were observed in SA+NE 1% (p<0.05). The results of the sensory evaluation showed that the mentioned treatment maintained the quality of the fillet until the end of the storage period. In general, edible coating of SA with NE can delay the process of lipid oxidation and microbial spoilage and maintain or improve the sensory properties of refrigerated fish fillets.
Noushin Mohajeri; Payman Mahasti Shotorbani; Afshin Akhondzadeh Basti; Zhaleh Khoshkhoo; Ali Khanjari
Volume 4, Issue 4 , December 2021, , Pages 1-6
Abstract
The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining ...
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The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining the minimum inhibitory concentration (MIC) against L. casei. Further, the stress effects of 50% MIC on NaCl and bile salts on the L. casei were examined by comparing the stress treatments with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. According to the results, the L. casei population and pH decreased in all the treatments during the storage time, such that the intensity of the decrease in the control treatment was lesser than in other stress treatments (p<0.05). The acidity and percentage of syneresis during the storage time increased for all the treatments, with the increase being less in control than in the other stress treatments (p<0.05). The control scored the highest in the sensory evaluation (p<0.05). In conclusion, applying stresses below the MIC had a negative effect on the survival of L. casei in the probiotic yogurt until the end of 28 days and the outcome was not as expected.
