Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 45-55 | Back to browse issues page


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1- Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran
2- Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran , sarhadihamid@yahoo.com
3- Department of Food Science & Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
Abstract:   (1018 Views)
Nowadays, the food industry is looking for new technologies to increase the shelf life of various products. Furthermore, as consumer's demand for more “healthier” meals (free of conventional chemical preservatives) has increased in the last decade. In this study, edible sago starch coating containing leave extract of Withania Somnifera (0.125 and 0.25 mg/ml, 1 and 2 times MIC, respectively) was applied onto chicken fillet to extend its shelf life at 4 ˚C. Examination of coated chicken fillets showed that active film of sago starch inhibited the microbial load (aerobic bacteria, coliform and Staphylococcus aureus bacteria) of chicken fillets. The results of chemical analysis of chicken fillet also showed that the coated samples had less volatile nitrogen compounds, thiobarbituric acid index and peroxide value than control. In general, the results of this study showed that the edible film produced from sago starch containing Withania Somnifera extract increases the shelf life of chicken fillets.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2020/09/16 | Accepted: 2021/01/26 | Published: 2021/08/1

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