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carboxymethyl cellulose film incorporating satureja khuzistanica and zataria multiflora essential oils for extending the shelf life of chicken legs
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نویسنده
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jannatiha narges ,shojaee-aliabadi saeedeh ,moslehishad maryam ,hashemi moosavi motahareh ,moslemi masoumeh ,mosleh nazanin ,andacheh fatemeh ,ferdowsi ruhollah
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منبع
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journal of medicinal plants and by-products - 2020 - دوره : 9 - شماره : 2 - صفحه:235 -248
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چکیده
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The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (cmc) film containing essential oils (eos). the samples included a sample without wrapping film (control), a sample wrapped with pure film (cmc), one wrapped with cmc film containing zataria multiflora boiss eo (cmcz), and one wrapped with satureja khuzistanica jamzad eo (cmcs). the films containing 2.4% eos were selected for this study. the shelf life of the cmcz and cmcs treatments was extended from 6 to about 12 days when compared with the control sample. the film containing eos reduced the tba value compared to the cmc and control samples. sensory evaluation of the cooked meat revealed that cmcz slightly decreased the overall acceptability compared to the control. the cmcs samples did not show acceptable organoleptic properties (p < 0.05). packaging containing zeo can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.
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کلیدواژه
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antimicrobial film ,chicken meat ,essential oil ,shelf life
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آدرس
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islamic azad university, medical sciences tehran, nutrition and food sciences research center, iran, shahid beheshti university of medical sciences, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, department of food science and technology, iran, islamic azad university, safadasht branch, department of food science and technology, iran, shahid beheshti university of medical sciences, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, department of food science and technology, iran, ministry of health and medical education, food and drug administration, iran, islamic azad university, medical sciences tehran, nutrition and food sciences research center, iran, islamic azad university, medical sciences tehran, nutrition and food sciences research center, iran, shahid beheshti university of medical sciences, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, department of food science and technology, iran
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پست الکترونیکی
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r.ferdosi@gmail.com
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Authors
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