The Effect of Chitosan Coating Containing Extract of Cordia myxa on Chemical, Oxidative, Microbial and Sensory Properties of Hamburger
Subject Areas :Maryam Mirkhaghani Haghighi 1 * , Seyyed Saeed Sekhavati Zadeh 2
1 - M.Sc Graduated, Department of Food Science and Technology, Kherad Institute of Higher Education, Bushehr, Iran.
2 - Associate Professor, Deptartment of Food Science and Technology, Fars Agricultural and Natural Resources and Education Center, AREEO, Shiraz, Iran.
Keywords: Fat Oxidation Stability, Microbial Counting, Yeast and Mold Counting, TBA, Peroxide Value, Sensory Characteristics.,
Abstract :
Meat and meat products are one of perishable foods, to maintain their quality, food coating containing an antimicrobial agent can be used as a barrier to deal with microbial contamination. Therefore, the purpose of the present study is to use edible chitosan coating containing Cordia myxa fruit extract to increase the shelf life of hamburgers. At first, extraction of the Cordia myxa fruit extract was done using ethanol solvent and with the help of ultrasound. Then, three treated samples were produced. These samples included the sample treated with chitosan coating, and chitosan coating with 5% Cordia myxa fruit extract, and one sample was considered as a control. Hamburger samples were chemically (pH, volatile nitrogen bases (TVB-N)), oxidation (peroxide number (PV), thiobarbituric acid index (TBARS)), microbial (total count, mold and yeast count), and sensory evaluation during the storage period of 21 days were assessed. During 21 days of storage, the total count of bacteria in the samples treated with the chitosan coating with extract was at least, on the last day of storage. The total viable number was 3.0 and 2.8 log cfu/gr for bacteria, molds, and yeast respectively. The hamburger sample contained edible chitosan with extract at the end of the storage period has the lowest pH (5.83), PV (1.75 mg/kg), TBARS (0.49 mgMD/kg), TVBN (2.14mg/100g). During the storage time, the sensory assessment in all the samples decreased based on the panelist score. Among the samples, the control had the lowest sensory score. According to the results, the hamburger with an edible coating with extract had good sensory, microbial, and fat oxidation parameters during the storage period. Therefore, the application of edible coating with the Cordia myxa extract could be an effective solution to maintain the quality of hamburgers.
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