Volume 17, Issue 99 (2020)                   FSCT 2020, 17(99): 55-69 | Back to browse issues page


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shabani S, Alimoradi S. Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature. FSCT 2020; 17 (99) :55-69
URL: http://fsct.modares.ac.ir/article-7-22827-en.html
1- Instructor of Food Technology department, Faculty of Food Science and Engineering, Tehran Science and Research branch, Islamic Azad University, Tehran, Iran , shahrokhshabani2013@yahoo.com
2- MSc Student of Islamic Azad University, Tehran Science and Research branch, Agricultural Engineering- Food Science and Technology department, Tehran, Iran
Abstract:   (3923 Views)
 
Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken.Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0.05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative,the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life.
 
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/07/7 | Accepted: 2020/02/3 | Published: 2020/04/29

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