Volume 18, Issue 111 (2021)                   FSCT 2021, 18(111): 233-250 | Back to browse issues page

‎ 10.52547/fsct.18.111.233

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Fayazi A, Hashemiravan M, Jannatyha N, Moslehishad M. Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat. FSCT 2021; 18 (111) :233-250
URL: http://fsct.modares.ac.ir/article-7-41529-en.html
Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat
Akramsadat Fayazi1 , Mahnaz Hashemiravan2 , Narges Jannatyha3 , Maryam Moslehishad 4
1- Institute of Food Agriculture, Stdndards Reserch Institute, Iranian National Standards Organization
2- - Department of Food Science and Technology, Varamin- Pishva Branch, Islamic Azad University, Varamin, Iran
3- Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran
4- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran , mmoslehishad@gmail.com
Abstract:   (1474 Views)
Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Then antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapor permeability decreased when the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared with Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film containin 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended.
Keywords: Trachyspermum Ammi Essential Oil, Myrtus Communis Essential Oil, Antimicrobial Activity, Packaging, Edible Film
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/03/19 | Accepted: 2020/10/4 | Published: 2021/04/30
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