Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 247-263 | Back to browse issues page

‎ 10.52547/fsct.18.117.247

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Taherzadeh E, Arianfar A, Mahdian E, Mohseni S. The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature. FSCT 2021; 18 (117) :247-263
URL: http://fsct.modares.ac.ir/article-7-46916-en.html
The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature
Elmira Taherzadeh1 , Akram Arianfar 2, Elham Mahdian1 , Sharareh Mohseni3
1- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran , a_aria_1443@yahoo.com
3- Department of Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran
Abstract:   (2123 Views)
Due to the importance of consuming meat and meat products especially sausage and bologna and the adverse effects of using synthetic preservatives used in them, this study aimed to investigate the effect of natural preservative on shelf-life of cooked beefbologna and comparison with sodium nitrite as synthetic preservative. the effect of chitosan (0, 0.5 and 1%) added individually or in combination with CCEO nanoemulsion (0, 1, 2 and 3%) as an alternative for sodium nitrite on microbiological (Total Viable Counts, Coliforms, Lactic acid bacteria (LAB), molds and yeasts), pH and water holding capacity (WHC), of beef bologna stored at 4 °C for 30 days was investigated. The experiment was performed in completely randomized based on factorial in 3 replication. Duncans test at 5% probability level was used to determine the significant difference mean between the data. Results indicated that chitosan addition resulted in significant (p< 0.05) inhibition of microbial growth, so that the lowest microbial counts were obtained in the samples containing both chitosan and CCEO nanoemulsion indicating a possible synergistic effect. Chitosan also improved the WHC and reduced the synersis of the samples during shelf-life respect to the control, while CCEO nanoemulsion had no significant effect on these parameters (p>0.05). The combination of chitosan (1%) with CCEO nanoemulsion (2-3%), which showed the best results, could have a valuable potential for commercial use in order to improve preservation of meat products without the use of nitrites or other synthetic additives.
Keywords: Beefbologna, Chitosan, Nanoemulsions, Carum copticum, Shelf life
Full-Text [PDF 599 kb]   (878 Downloads)    
Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2020/10/18 | Accepted: 2020/11/17 | Published: 2021/11/1
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