Evaluation of the combined coating effect of Chitosan-Cress Seed Gum composite with hydrolyzed protein from sesame meal on the microbial spoilage of refrigerated ostrich fillets.
mahsa sadat sajadi
1
(
Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
)
Mahdi Sharifi Soltani
2
(
)
پیمان آریایی
3
(
هیات علمی دانشگاه آزاد اسلامی واحد آیت الله آملی
)
سارا جعفریان
4
(
گروه صنایع غذایی، واحدنور، دانشگاه آزاد اسلامی، نور، ایران
)
Keywords: Sesame meal, chitosan-cress seed gum composite coating, hydrolyzed protein, ostrich,
Abstract :
The effect of a composite coating comprising chitosan-cress seed gum (CH- CG) and hydrolyzed protein from sesame meal (SMPH) on the shelf life of ostrich fillet during a 12-day refrigerated storage period was investigated in this study. The SMPH was produced using microbial proteases, alcalase and flavourzyme, and its protein content and degree of hydrolysis was evaluated. To assess the effect of the composite coating and SMPH on the extension of ostrich fillet's shelf life, four treatments were applied: control, CH- CG coating, CH- CG and 0.5% SMPH, and CH- CG and 1% SMPH. The pH values, total bacterial counts, and psychrophilic bacterial counts were periodically examined. The results showed that the protein content and degree of hydrolysis in the SMPH treated with alcalase for 90 min were significantly higher than those treated with flavourzyme (p < 0.05). The results of the second part of this study indicated that the coated fillets containing protein exhibited lower microbial variations (p < 0.05) compared to the compared to the control and protein-free treatment, and the CH- CG and 1% SMPH showed the best effects among the groups (p < 0.05). This treatment remained within the permissible microbial limit (7 log CFU/g) until the end of the storage period, while the control sample could only be preserved for 6 days. Overall, it appears that this treatment can be used as a natural preservative in the meat industry.
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