Volume 17, Issue 103 (2020)                   FSCT 2020, 17(103): 1-13 | Back to browse issues page


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Roomiani L, tadayoni M. Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage. FSCT 2020; 17 (103) :1-13
URL: http://fsct.modares.ac.ir/article-7-30599-en.html
1- Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran , l.roomiani@yahoo.com
2- Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Abstract:   (1577 Views)
The aim of this study was to determine the effect of temperature, pH, salt, citrus aurantium L. and modified atmosphere packaging (50% carbon dioxide, 45% nitrogen and 5% oxygen) on control of Staphylococcus aurous in fish tofu of type. Descriptive-analytic study was carried out in the year of 2017-2018. In this research, pH was 5.5, 6 and 7.5, and temperature was 4, 25 and 37 ° C, salt at 0, 1.5 and 3%, and orange essential oil at 0.025 and 0.05% was considered. According to the results, it is found that the lower the pH of the tofu samples is lower, Staphylococcus aureus is more restricted. For example, at pH 5.5 with 0.025 and 0.05% of orange essential oil in tofu samples, bacteria did not grow, but at pH 6 and 7.5 there was no growth of bacteria and growth was more than usual. There was an enormous increase in Staphylococcus aurous at pH 7.5 with 1.5% salts and orange essential oil 0.025% at temperatures of 4, 25 and 37 ° C. Increasing temperature to 25 ° C and 37 ° C, as well as at pH 5.5, 6 and 7.5, the growth of Staphylococcus aurous in tofu fish has been increased. In this study, the essential oil of orange herb was stored at 0.05 % at 4 ° C, 3% salt and pH 5.5, to control the growth rate of Staphylococcus aurous in tofu fish for 8 days.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2019/02/20 | Accepted: 2020/02/15 | Published: 2020/08/31

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