mahshid shamloufar; Elham Payandan; Zahra Ghiasvand; Hoda Kavyani Charati
Abstract
Abstract Microbial growth and lipid oxidation, as a major source of meat and meat products spoilage, results in undesirable changes and thus leads to food poisoning, human mortality and also considerable economic losses. In order to evaluate the behavior of Staphylococcus aureus (cusative agents of food ...
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Abstract Microbial growth and lipid oxidation, as a major source of meat and meat products spoilage, results in undesirable changes and thus leads to food poisoning, human mortality and also considerable economic losses. In order to evaluate the behavior of Staphylococcus aureus (cusative agents of food poisoning) in the polyphenols presence of natural preservative (free extract and nano-encapsulation of Foeniculum vulgare) in the concentration of (0.1 and 0.3 %) the rainbow trout (Oncorhynchus mykiss) fillets were preserved for 15 days at refrigerator temperature. and some chemical parameters such as Peroxide Value and microbial parameters such as Total count, Psychrotrophic Count and Staph aureus bacteria count was stemated. Results showed that there was significant differences between free extract and nano-encapsulated treatments (Pnano-encapsulation of F.vulgare, especially at high concentrations was more effective than conventional form that leading to a slower rate of growth of S.aureus number in rainbow trou fillets. So, using of the nano-encapsulated form of F.vulgare, especially, in concentration of %0.3, as natural preservative, was recommended in rainbow trou fillet.
jafar Fakhraei; Gholamreza Siahkamari; Hassan Khamisabadi; Hossein Mansoori Yarahmadi
Abstract
Abstract Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Coriandram sativum is a medical plant, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Coriandram sativum ...
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Abstract Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Coriandram sativum is a medical plant, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Coriandram sativum medical aqueous extract on the quality and shelf life of lamb’s meat during chilled storage were investigated. Meet samples were treated with aqueous extract of 1%, 3% and 5% Meats were applied by extracts, and then stored at 4 oC for 5 days. The control and the treated meet samples were analyzed periodically for Microbial (Total count, Staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on meet fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5%.in extending the shelf life of meat fillets (P
M. Larijani; S. H. Khabbazi Khadar; M. J. Yousefnezhad; Z. Rahimi Kalate
Volume 3, Issue 4 , July 2015, , Pages 53-65
Abstract
Abstract
Fish meat has high nutritional value and putrescence. For this reason, it is very important increase the shelf life and fish meat quality. In this study tried to go up the shelf life and quality fish meat by ozon ice. The number of Rainbow trout with weight 300±10 purchased and ...
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Abstract
Fish meat has high nutritional value and putrescence. For this reason, it is very important increase the shelf life and fish meat quality. In this study tried to go up the shelf life and quality fish meat by ozon ice. The number of Rainbow trout with weight 300±10 purchased and transferred to the Mashhad laboratory (Iran) immediately. The fish was divided into four groups, control (A), dose of 3g (B) 4g (C) and 5g of ozone per 50 kg ice with the brine 5% (D). Daily to the fourteenth day of corruption were used on the WHO chart. Moreover sampling of skin, meat and gill tissue was done every day to the 12th day for check bacterial by (PCA) cultured. The amount of histamine (ELISA method), peroxide (PV) (Egan method) and TVN (Kldal distiller method), was obtained respectively. The results showed that A sample (control) had corrupted the most number of bacteria in depth and surface have existence ten days significantly (P <0.05). Amounts of peroxide and TVN in B sample lower than to the other fish samples and had no significant increased (P 0.05). Histamine changes was not significant in all samples (P<0.05) and all of the fishes ozone treated have better maintenace and quality. Thus it can be infered that ozone is an effective mater to increase the durability of fish.
