The Effect of Extract Anise Seed (Pimpinella anisum) in Alginate Coating on Quality of Fresh Meat Fillets
Subject Areas :Ghazaleh Sadat Hoseini 1 , Mahdi Sharifi Soltani 2 , Peiman Ariayi 3
1 - Department of Veterinary, Babol Branch, Islamic Azad University, Babol, Iran.
2 - Department of Veterinary, Chalous branch, Islamic Azad University, Chalous, Iran.
3 - Associate Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
Keywords: Edible Coating, Pimpinella anisum, Antioxidant Properties, Antibacterial Properties, Shelf life,
Abstract :
In the present study, the effect of Pimpinella anisum extract hydroalcohol (ethanol-water (50:50)) with alginate edible coating on shelf life of refrigerated(4±2°C) Meat fillet for 16 days was investigated. Initially, the antioxidant activity of different concentrations of extract (1000, 500, 200 and 1500 ppm)and BHA (100 ppm) were measured by free radical DPPH inhibition were measured.The highest amount of DPPH free radical activity was observed at a concentration of 1500 ppm (80.68%).Then 5 treatment, including, control treatments (Meat fillet without coating), alginate, alginate + extract 500 ppm, alginate + extract 1000 ppm, alginate + extract 1500 ppm were produced, The treated samples were chemically analyzed (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and microbial (total viable counts (TVC), total psychrotrophic counts (TPC), Staphylococcus aureus count and also sensory (color, smell and general acceptance)evaluation were investigated. According to the results of treatments containing extracts, the amount of TVB-N, FFA, PV and TBA were significantly reduced in comparison with the control sample. Also, the results of microbial tests showed that all treatments were more effective than the control samples in delaying the growth of bacteria during storage. Sensory evaluation also showed better results was observed in the treatment with extract and coating treatments(P<0.05).In sum, the best results were observed in alginate + extract 1500 ppm, and only the treatment until the end of the maintenance period had acceptable microbial and chemical indices. According to the results and desirable antioxidant and antibacterial properties of Pimpinella anisum extract, it can be used as a synthetic preservation in meat products.
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