Subject Areas : food science
Mohammad Ali Fakheri 1 , zhaleh khoshkhoo 2 , Mohammad Jouki 3
1 - دانشجوی کارشناسی ارشد، گروه صنایع غذایی، دانشگاه ازاد اسلامی واحد تهران شمال، تهران
2 - Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad,
Keywords:
Abstract :
References:
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Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7), 846–864. https://doi.org/10.3844/AJASSP.2010.859.877
Gimnez, B., Roncals, P., & Beltrn, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154–1159. https://doi.org/10.1002/JSFA.1136
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Alves, V. L. C. D., Rico, B. P. M., Cruz, R. M. S., Vicente, A. A., Khmelinskii, I., & Vieira, M. C. (2018). Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar). LWT, 89, 525–534. https://doi.org/10.1016/J.LWT.2017.11.013
Amegovu, A. K., Sserunjogi, M. L., Ogwok, P., & Makokha, V. (2012). Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of Nile perch (Lates niloticus) fillets under chilled storage. Journal of Microbiology, Biotechnology and Food Sciences, 2(2), 653–666.
AOAC. 2002. Official methods of analysis of the Association of the Official Analysis Chemists. Association of Official Analytical Chemists, (14th ed), Washington, DC.
Ariyapitipun, T., Mustapha, A., & Clarke, A. D. (1999). Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions. Journal of Food Protection, 62(8), 913–920. https://doi.org/10.4315/0362-028X-62.8.913
Austin, B. (2006). The bacterial microflora of fish, revised. TheScientificWorldJournal, 6, 931–945. https://doi.org/10.1100/TSW.2006.181
Barnett, H., Nelson, R. W., & Poysky, F. (1991). A comparative study using multiple indices to measure changes in quality of pink and coho salmon during fresh and frozen storage.
Beigzadeh Ghelejlu, S., Esmaiili, M., & Almasi, H. (2016). Characterization of chitosan-nanoclay bionanocomposite active films containing milk thistle extract. International Journal of Biological Macromolecules, 86, 613–621. https://doi.org/10.1016/J.IJBIOMAC.2016.02.012
Bergner, K.-G., Gander, K.-F., Hummel, K., Pardun, H., v. Pezold, H., Wissebach, H., & Heimann, W. (Eds.). (1969). Fette und Lipoide (Lipids). 4. https://doi.org/10.1007/978-3-642-46189-7
Berizi, E., Hosseinzadeh, S., Shekarforoush, S. S., & Barbieri, G. (2018). Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules, 106, 1004–1013. https://doi.org/10.1016/j.ijbiomac.2017.08.099
Bouarab Chibane, L., Degraeve, P., Ferhout, H., Bouajila, J., & Oulahal, N. (2019). Plant antimicrobial polyphenols as potential natural food preservatives. Journal of the Science of Food and Agriculture, 99(4), 1457–1474. https://doi.org/10.1002/JSFA.9357
Chan, E. S. (2011). Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties. Carbohydrate Polymers, 84(4), 1267–1275. https://doi.org/10.1016/J.CARBPOL.2011.01.015
Chandra Mohan, C., Rakhavan, K. R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., & Sukumar, M. (2016). Design and characterization of spice fused tamarind starch edible packaging films. LWT - Food Science and Technology, C(68), 642–652. https://doi.org/10.1016/J.LWT.2016.01.004
Chongsrimsirisakhol, O., & Pirak, T. (2023). Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model. Foods 2023, Vol. 12, Page 1000, 12(5), 1000. https://doi.org/10.3390/FOODS12051000
D’Agaro, E., Gibertoni, P., & Esposito, S. (2022). Recent trends and economic aspects in the rainbow trout (Oncorhynchus mykiss) sector. Applied Sciences, 12(17), 8773. https://doi.org/10.3390/app12178773
Dong, G. L., Hyung, K. K., Park, Y., Park, S. C., Woo, E. R., Hye, G. J., & Hahm, K. S. (2003). Gram-positive bacteria specific properties of silybin derived from Silybum marianum. Archives of Pharmacal Research, 26(8), 597–600. https://doi.org/10.1007/BF02976707
Donsì, F., Annunziata, M., Sessa, M., & Ferrari, G. (2011). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT, 44(9), 1908–1914. https://doi.org/10.1016/j.lwt.2011.03.003
Duran, A., & Kahve, H. I. (2020). The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef. Meat Science, 162, 107961. https://doi.org/10.1016/J.MEATSCI.2019.107961
Evren, E., & Yurtcu, E. (2015). In vitro effects on biofilm viability and antibacterial and antiadherent activities of silymarin. Folia Microbiologica, 60(4), 351–356. https://doi.org/10.1007/S12223-015-0399-6
Fan, W., Chi, Y., & Zhang, S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food Chemistry, 108(1), 148–153. https://doi.org/10.1016/j.foodchem.2007.10.057
Fanoudi, S., Alavi, M. S., Karimi, G., & Hosseinzadeh, H. (2020). Milk thistle (Silybum Marianum) as an antidote or a protective agent against natural or chemical toxicities: a review. Drug and Chemical Toxicology, 43(3), 240–254. https://doi.org/10.1080/01480545.2018.1485687
FAO. 2020. The State of World Fisheries and Aquaculture 2020. Sustainability in action. Rome. https://doi.org/10.4060/ca9229en
Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of Edible Coatings on Meats, Poultry and Seafoods: A Review. LWT - Food Science and Technology, 30(4), 337–350. https://doi.org/10.1006/FSTL.1996.0202
Ghaderi-Ghahfarokhi, M., Barzegar, M., Sahari, M. A., Ahmadi Gavlighi, H., & Gardini, F. (2017). Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties. International Journal of Biological Macromolecules, 102, 19–28. https://doi.org/10.1016/J.IJBIOMAC.2017.04.002
Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7), 846–864. https://doi.org/10.3844/AJASSP.2010.859.877
Gimnez, B., Roncals, P., & Beltrn, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82(10), 1154–1159. https://doi.org/10.1002/JSFA.1136
Gombotz, W. R., & Wee, S. F. (2012). Protein release from alginate matrices. Advanced Drug Delivery Reviews, 64(SUPPL.), 194–205. https://doi.org/10.1016/J.ADDR.2012.09.007
Greene, B. E., & Cumuze, T. H. (1982). Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef. Journal of Food Science, 47(1), 52–54. https://doi.org/10.1111/J.1365-2621.1982.TB11025.X
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