Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 79-91 | Back to browse issues page


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Fattahian A, Fazlara A, Maktabi S, Pourmahdi broojeni M, Bavarsad N. The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging. FSCT 2020; 17 (104) :79-91
URL: http://fsct.modares.ac.ir/article-7-39922-en.html
1- Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran , a.fazlara@scu.ac.ir
3- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran
4- Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, IranDepartment of Pharmaceutics, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences,Ahvaz, Iran
Abstract:   (2386 Views)
Meat is prone to contamination and spoilage due to its composition and production. Therefore, in order to extend its shelf life, the use of antioxidant and antimicrobial compounds has always been the focus of researchers' attention.The present study was conducted to evaluate effects of edible chitosan (2%) coating containing Cuminum cyminum essential oil (1%) on the shelf-life of meat in modified atmosphere packaging at refrigerated storage. The meat samples were separated into three groups uncoated (control), treated with chitosan coated without Cuminum cyminum essential oil and immersed in chitosan coated with Cuminum cyminum essential oil.
 Then Samples were packed in MAP (80% O2 and 20% CO2) conditions and stored at 4°C up to 21 days and evaluated periodically (on days 0, 3, 6, 9, 12, 15, 18 and 21) for microbiological (Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.) and chemical (pH, TBA and TVN) characteristics. Microbial analysis indicated that coating had significant influence (p<0.001) on reduction of increasing trends of Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.bacteria. From the aspects of chemical factors, the containing chitosan coating groups showed lower pH, TBA and TVN than those without coating. According to the results, chitosan coating significantly improved (P<0.05) quality of samples. This study also indicated that the effect of chitosan containing Cuminum cyminum essential oil on samples was to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/01/15 | Accepted: 2020/05/9 | Published: 2020/10/1

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