Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

2013 ◽  
Vol 49 (4) ◽  
pp. 1055-1062 ◽  
Author(s):  
Ali Ehsani ◽  
Mohammad Sedigh Jasour ◽  
Mohammad Hashemi ◽  
Laleh Mehryar ◽  
Mina Khodayari
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sodium Acetate

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

2002 ◽  
Vol 15 (5) ◽  
pp. 241-245 ◽  
Author(s):  
R. Rajesh ◽  
C. N. Ravi Shankar ◽  
T. K. Srinivasa Gopal ◽  
P. R. G. Varma
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Vacuum Packaging ◽  
Iced Storage ◽  
Seer Fish

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

2017 ◽  
Vol 221 ◽  
pp. 1069-1076 ◽  
Author(s):  
Veronica Sirocchi ◽  
Frank Devlieghere ◽  
Nanou Peelman ◽  
Gianni Sagratini ◽  
Filippo Maggi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Rosmarinus Officinalis ◽  
Beef Meat ◽  
Rosmarinus Officinalis L

Extending Shelf Life of Refrigerated Catfish Fillets Using Sodium Acetate and Monopotassium Phosphate

1995 ◽  
Vol 58 (6) ◽  
pp. 644-647 ◽  
Author(s):  
CHANG R. KIM ◽  
JAMES O. HEARNSBERGER ◽  
AMY P. VICKERY ◽  
CHARLES H. WHITE ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Life Extension ◽  
Microbial Counts ◽  
Ph Values ◽  
Shelf Life Extension ◽  
Catfish Fillets ◽  
Plate Counts ◽  
Monopotassium Phosphate

The effects of sodium acetate (SA) and monopotassium phosphate (MKP) on total aerobic plate counts (APC), pH, odor, and appearance of catfish fillets during storage at 4°C were determined. Use of 0.75% and 1.0% SA lowered (P &lt; 0.05) initial APC by 0.6 to 0.7 log units compared to the control. Microbial counts of SA-treated fillets remained lower than the control during storage, resulting in a 6-day shelf-life increase. MKP alone had no effect on APC values, but it did influence the activity of SA. The results indicate that a combination of SA and MKP could prolong the microbiological shelf life of catfish to 12 days at 4°C. Fillets treated with 1% SA alone or SA-MKP combinations had pH values and odor scores that were similar to fresh controls for up to 9 days; however, appearance scores were lower after 3 days, probably due to a brownish and watery appearance. MKP alone is not recommended for shelf-life extension of catfish fillets. Conversely, SA alone or combined with MKP is recommended to extend the microbiological shelf life of refrigerated catfish fillets.

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