• الصفحة الرئيسية
  • Effect of bioactive edible coating based on sodium alginate and coriander (Coriandrum sativum L.) essential oil on the quality of refrigerated chicken fillet

شارک

عنوان URL للمقالة


رقم المقالة : 12858 زيارة : 138 الصفحة: 30 - 38

نوع المخطوط: ابحاث

Effect of bioactive edible coating based on sodium alginate and coriander (Coriandrum sativum L.) essential oil on the quality of refrigerated chicken fillet

الموضوعات : Food and Health

Mina Kargozari 1 , Hassan Hamedi 2 , Seyyed Amir Amirnia 3 , Ahmad Montazeri 4 , Sara Abbaszadeh 5

1 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran
5 - Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 06 الأربعاء , شوال, 1439 تاريخ التأكيد : 14 السبت , ذو الحجة, 1439 تاريخ الإصدار : 21 السبت , ذو الحجة, 1439

الکلمات المفتاحية: Sodium alginate, Coriander essential oil, Chicken fillet, Antimicrobial effect, Shelf Life,

ملخص المقالة :

Active packaging usually means the incorporation of specific compounds with active function beyond the packaging materials to extend the shelf life of the foodstuffs. The aim of this study was the evaluation of active edible coating of sodium alginate (Alg) incorporated with coriander seed essential oil (CEO) on the shelf life of chicken fillets during cold storage. Overall, MIC and MBC values ranging from 0.5 to 5 (mg/mL) proved that Gram-positive bacteria were more susceptible to CEO than Gram-negative bacteria. Results showed that coatings of Alg had no significant effect on decreasing the microbial load of aerobic mesophilic, psychrotrophic bacteria, lactic acid, coliform bacteria as well as Staphylococcus aureus (p>0.05), while the coating of fillet with Alg/CEO showed a significant difference with the other treatments during 12 days of storage (p<0.05). The results also showed that TVBN, TBARS and peroxide formation in the samples treated by Alg/CEO was significantly lower than control group (p<0.05). Concerning organoleptic properties, the coating of Alg with 0.5% CEO scored higher in the sensory evaluation.

المصادر:


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