Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 39-50 |
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Effect of Allium schoenoprasum leaf extract on shelf life and qualitative properties of hamburger during refrigerated storage. FSCT 2018; 15 (80) :39-50
URL: http://fsct.modares.ac.ir/article-7-16742-en.html
URL: http://fsct.modares.ac.ir/article-7-16742-en.html
Abstract: (6736 Views)
Nowadays, in order to preserve the quality of food against pathogenic factors, replacing chemical preservatives in meat and meat products with natural compounds such as herbal extracts is very considered. In this research, the effect of Allium schoenoprasum leaf extract at levels 0, 25, 50, 75 ppm on shelf life and qualitative properties of hamburgers during refrigerating period on days 1, 5 and 10 was studied. In this regard, different tests including chemical, microbial as well as minimum inhibitory concentration and minimum bactericidal concentration were performed on hamburger samples. The results showed that the function of Allium schoenoprasum leaf extract caused a decline in pH, the peroxide index, and microbial load of Staphylococcus aureus and Escherichia coli. Furthermore, it showed the effects of minimum inhibitory and minimum bactericidal. It is good to note that the sample including 75 ppm Allium schoenoprasum leaf extract had the best desirable features among the other treatments.
Article Type: Original paper |
Subject:
Food quality control
Received: 2017/11/29 | Accepted: 2018/08/27 | Published: 2018/09/20
Received: 2017/11/29 | Accepted: 2018/08/27 | Published: 2018/09/20
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