Volume 18, Issue 114 (2021)
FSCT 2021, 18(114): 371-379 |
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Karimkhani M M, Bagheri Sales H. Evaluation of antioxidant, anti-bacterial and antifungal effects of edible coatings containing (Artemisia scoparia waldst & Kit) extract in hamburger and increasing the health factor of produced product. FSCT 2021; 18 (114) :371-379
URL: http://fsct.modares.ac.ir/article-7-33408-en.html
URL: http://fsct.modares.ac.ir/article-7-33408-en.html
1- Researcher, Department of Food Science and Technology, Environmental Research Center, Qom University, Qom, Iran , mahdi.karimkhani.1983@gmail.com
2- Graduated from Executive Management of Marketing and Export Trends, University of Tehran, and Researcher in Food Industry
2- Graduated from Executive Management of Marketing and Export Trends, University of Tehran, and Researcher in Food Industry
Abstract: (1608 Views)
In this study, anti-oxidant, anti-bacterial and antifungal effects of 5 different treatments including Artemisia scoparia waldst & Kit extract at 5% concentration (Asw 0.05), edible gelatin and glycerol (GG), edible coating of gelatin and glycerol Along with 5% of extract (GG + Asw 0.05), starch and glycerol (SG), edible coating of starch and glycerol with 5% of extract (SG + Asw 0.05) in hamburger paste at 4 ° C Duration of 8 days was investigated. During this period, moisture, pH and color of treatments were measured. In the antioxidant test by TBARS, the levels of malondialdehyde were measured at the start of the experiment, fourth and eighth, and in all treatments the malondialdehyde increased with increasing time, and the antioxidant power of the treatments during this period was respectively Were(GG+Asw 0.05) ،(SG+Asw 0.05) و (SG). n addition, the anti-bacterial and antifungal effects of the treatments were similar, and the anti-bacterial strength of the treatments was higher than the total polymorphisms of mesophilic bacteria. The color and moisture content of all treatments decreased over time, but PH was increasing. After the 8th day, the moisture content of the treatments was the highest to the lowest (GG + Asw 0.05), (SG + Asw 0.05), (GG), (SG) and (Asw 0.05) and tests were done completely randomly at 5% level.
Article Type: Original Research |
Subject:
Packing and all types of coatings in the food industry
Received: 2019/05/29 | Accepted: 2020/10/4 | Published: 2021/08/1
Received: 2019/05/29 | Accepted: 2020/10/4 | Published: 2021/08/1
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