EFFECT OF CHITOSAN COATING ENRICHED WITH CUMIN (CUMINUM CYMINUM L.) ESSENTIAL OIL ON THE QUALITY OF REFRIGERATED TURKEY BREAST MEAT

被引：0
|
作者：
Taheri, T. [1 ]
Fazlara, A. [1 ]
Roomiani, L. [2 ]
Taheri, S. [1 ]
机构：
[1] Islamic Azad Univ, Dept Food Sci & Technol, Ahvaz Branch, Ahvaz, Iran
[2] Islamic Azad Univ, Dept Fisheries, Ahvaz Branch, Ahvaz, Iran
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2018年 / 30卷 / 03期
关键词：
antibacterial properties; lipid oxidation; meat products; natural antioxidant; SHELF-LIFE; CHICKEN MEAT; ANTIOXIDANT CAPACITY; SPOILAGE BACTERIA; LACTIC-ACID; ANTIBACTERIAL; EXTRACTS; FILLETS; FILM;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A solution containing 2% chitosan, 1% cumin seeds' essential oils and 1% acetic acid was applied for the coating preparation. In all of the treatments the total viable counts and applied psychrophilic bacteria decreased significantly compared to the control through the storage time. The pH, total volatile basic nitrogen (TVB-N), peroxide value (PV) and sensory attributes in all the treatments were significantly detected lower than the same parameters of the controls. The results of our investigation revealed that chitosan+cumin and ascorbic acid retarded spoilage and oxidative changes in refrigerated turkey breast meat.
引用
收藏
页码：628 / 640
页数：13
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