Open AccessDOI
Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs
Narges Jannatiha,Saeedeh Shojaee-Aliabadi,Maryam Moslehishad,Motahareh Hashemi Moosavi,Masoumeh Moslemi,Nazanin Mosleh,Fatemeh Andacheh,Ruhollah Ferdowsi +7 more
- Vol. 9, Iss: 2, pp 235-248
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TLDR
In this article, the authors used carboxymethyl cellulose (CMC) film containing essential oils (EOs) to extend the shelf life of refrigerated chicken using Zataria multiflora Boiss EO and Satureja khuzistanica jamzad EO.Abstract:
The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.read more
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Journal ArticleDOI
Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage
TL;DR: Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.
Journal ArticleDOI
Chemical and functional properties of food lipids
In Vitro Control of Enterococcus faecalis by Zataria multiflora Boiss, Origanum vulgare L and Mentha pulegium Essential Oils
TL;DR: In this paper, the authors evaluated the antioxidant properties of the essential oils (EOs) from Zataria multiflora Boiss (ZMB), Origanum vulgare L (OVL) and Mentha pulegium (MP) and their influence on the growth, membrane permeability and cell surface characteristics of Enterococcus faecalis.
Comparison the effect of carboxymethyle cellulose films containing Thymus vulgaris and Zataria multiflura on shelf life of chicken meat
TL;DR: This comparison study examines the effect of carboxymethyle Cellulose Films Containing Thymus vulgaris and Zataria multiflura on Shelf Life of Chicken Meat Narges Jannatyha and Saeedeh Shojaee-Ali abadi's study of these films on shelf life of chicken meat.
Journal ArticleDOI
Effect of sage seed gum film incorporating Zataria multiflora Boiss essential oil on the storage quality and biogenic amine content of refrigerated Otolithes ruber fillets.
Mansoureh Mohammadi,Hedayat Hosseini,Farzaneh Shahraz,Seyede Marzieh Hosseini,Adel Mirza Alizadeh,Mansoureh Taghizadeh,A. Mohammadi,Saeedeh Shojaee-Aliabadi +7 more
TL;DR: In this article , the effect of an edible film based on sage seed gum (SSG) incorporating 3 % Zataria multiflora Boiss essential oil (ZEO) was investigated on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets during storage at 4 ± 1 °C.
References
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Journal ArticleDOI
Essential oils: their antibacterial properties and potential applications in foods--a review.
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
Journal ArticleDOI
Bioactive packaging technologies for extended shelf life of meat-based products.
TL;DR: Antimicrobial packagings include systems such as adding a sachet into the package, dispersingBioactive agents in the packaging, coating bioactive agents on the surface of the packaging material, or utilizing antimicrobial macromolecules with film forming properties or edible matrices for the preservation of meat and meat products.
Journal ArticleDOI
Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C
TL;DR: Sensory analysis showed that oregano oil at a concentration of 1% imparted a very strong taste to the product for which reason these lots of samples were not scored and a shelf-life extension of breast chicken meat by ca.
Journal ArticleDOI
Antimicrobial and Antioxidant Effects of Milk Protein-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle
TL;DR: Application of bioactive films on meat surfaces containing 10(3) colony-forming units/cm2 of Escherichia coli O157:H7 or Pseudomonas spp.
Journal ArticleDOI
Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract
Mehran Moradi,Hossein Tajik,Seyed Mehdi Razavi Rohani,A Oromiehie,Hassan Malekinejad,Javad Aliakbarlu,Mojtaba Hadian +6 more
TL;DR: In this paper, an antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) alone and in combination.