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

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آدرس مقاله


کد مقاله : 12858 بازدید : 110 صفحه: 30 - 38

نوع مقاله: پژوهشی

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

محورهای موضوعی : Food and Health

Mina Kargozari 1 (Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran)
Hassan Hamedi 2 (Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Seyyed Amir Amirnia 3 (Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran)
Ahmad Montazeri 4 (Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran)
Sara Abbaszadeh 5 (Department of Food Science, Tehran-North Branch, Islamic Azad University, Tehran, Iran)

تاریخ دریافت : 1397/03/30 تاریخ پذیرش : 1397/06/03 تاریخ انتشار : 1397/06/10

کلید واژه: Sodium alginate, Coriander essential oil, Chicken fillet, Antimicrobial effect, Shelf Life,

چکیده مقاله :

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.

چکیده انگلیسی:

منابع و مأخذ:


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