Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 15-35 |
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Tazakori M, Amiralianvar A, Hamedi H, Sohrabi Haqdoost N. Study of the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Rishnigari savory extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature.. FSCT 2024; 21 (154) :15-35
URL: http://fsct.modares.ac.ir/article-7-63545-en.html
URL: http://fsct.modares.ac.ir/article-7-63545-en.html
1- Msc Graduated, Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS)
2- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran ,saaa4824@gmail.com
3- Associate Professor, Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch ,Islamic Azad university , Tehran-Iran (IAUPS)
4- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS)
2- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran ,
3- Associate Professor, Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch ,Islamic Azad university , Tehran-Iran (IAUPS)
4- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran (IAUPS)
Abstract: (72 Views)
Plant extracts and nanoparticles prepared from them due to their antimicrobial and antioxidant properties can be used to increase the shelf life of meat. In the present study, the biodegradable film of polylactic acid containing silver nanoparticles synthesized from Satureja rechingeri extract on the physicochemical and microbial properties of chicken fillet at refrigerated temperature was investigated. So that the control sample (code 1), chicken fillet coated with biodegradable film of polylactic acid (code 2), chicken fillet coated with biodegradable film of polylactic acid containing Satureja rechingeri extract (code 3) and the Chicken fillet coated with biodegradable polylactic acid film containing silver nanoparticles synthesized from Satureja rechingeri extract (code 4) at 4°C in chemical, microbial and sensory properties at intervals of 0, 3, 7 and 14 The days were examined. The results showed that the mean diameter of the growth inhibition zone against Staphylococcus aureus and Escherichia coli bacteria for Satureja rechingeri extract containing silver nanoparticles was significantly higher than Satureja rechingeri extract (p≤0.05). In all the studied days except the first day, the lowest pH of thiobarbituric acid belonged to sample 4 (p≤0.05). Also, on the third and seventh days, the highest L* color component belonged to sample 4 (p≤0.05). On all the examined days, except on the first day, the lowest population of mesophilic bacteria, psychrophilic bacteria, coliform, Staphylococcus aureus, mold and yeast, and mold and yeast, as well as the highest score of all sensory factors (odor, color, texture, overall acceptance) belonged to sample 4 (p≤0.05).Sample 4 was selected as the superior treatment for higher sensory score and more desirable microbial properties.
Article Type: Original Research |
Subject:
Meat and Products Technology
Received: 2022/08/15 | Accepted: 2022/12/18 | Published: 2024/12/21
Received: 2022/08/15 | Accepted: 2022/12/18 | Published: 2024/12/21
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