Volume 18, Issue 115 (2021)                   FSCT 2021, 18(115): 271-281 | Back to browse issues page

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khademi shurmasti D, yamini F, badakhshan N. Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4±1oC). FSCT 2021; 18 (115) :271-281
URL: http://fsct.modares.ac.ir/article-7-48263-en.html
1- Dep. of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran , dkhademi@gmail.com
2- Dep. of Agriculture, Savadkooh branch, Islamic Azad University, Savadkooh, Iran
Abstract:   (1050 Views)
In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1oC).
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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2020/12/10 | Accepted: 2021/04/24 | Published: 2021/09/6

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