The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Article 6, Volume 21, Issue 1 - Serial Number 72, August 2022, Pages 75-92 PDF (721.24 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2022.357112.1322 | ||
| Authors | ||
| roya bagheri* 1; Peyman aryaee2 | ||
| 1departmet of food science and technology | ||
| 2Islamic Azad University, Ayatollah Amoli Branch | ||
| Abstract | ||
| In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan (1, 1.5, and 2% w/w), basil seed gum (0.5, 1, and 1.5% w/w), and nettle essential oil (0.5, 1, and 1.5% w/w) were added to the burgers. The produced hamburgers were analyzed by chemical and microbial parameters: Total Viable Count (TVC) and Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N), and Free fatty acid (FFA)) evaluation at 3-day intervals within 12 days. Also, sensory evaluations were carried out. The results of this study showed that the rate of chemical and microbial spoilage of hamburger was slowed by the application of chitosan, basil seed gum, and nettle essential oil. Treatments with this combination Sample S13, S08, and S11 had the best result sensory evaluation indicated that the sample containing S11 had a favorable acceptance rate and could be used to extend the shelf life of hamburgers during refrigerated storage. | ||
| Keywords | ||
| Meat products; Shelf life; Hydrocolloid; Quality | ||
| References | ||
|
AOAC. 2019. Official Method of Analysis (21th Ed). Washington, DC: Association of Official Analytical Chemists. Ardila, N., Daigle, F., Heuzey, M. and Ajji, A. 2017. Antibacterial Activity of Neat Chitosan Powder and Flakes. Molecules. 22(1): 100. Bazargani-Gilani, B., Aliakbarlu, J. and Tajik, H. 2015. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science & Emerging Technologies. 29, 280–287. Bingöl, B., Bostan, K., Varlık, C., Uran, H., Üçok Alakavuk, D. and Sivri, N. 2015. Effects of Chitosan Treatment on the Quality Parameters of Shrimp (Parapenaeus longirostris) during Chilled Storage. Turkish Journal of Fisheries and Aquatic Sciences. 15(4): 821-831. Burt, S. 2004. Essentialoils: their antibacterial propertied and potential application in foods-a review. International Food Mashinicrobiology. 94 (3): 223- 253. Camila Carolina, M., Mirian Stiebbe, S. and Vanine Gome, M. 2013. Antinociceptive and antioxidant activities of phytol in vivo and in vitro models. Neuroscience Journal. 1-9. Article ID 949452, 9 pages, doi:10.1155/2013/949452. De Carvalho, F. A. L., Munekata, P. E. S., Lopes de Oliveira, A., Pateiro, M., Domínguez, R., Trindade, M. A. and Lorenzo, J. M. 2020. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil. Food Research International. 136, 109487. Efenberger-Szmechtyk, M., Nowak, A. and Czyzowska, A. 2020. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Critical reviews in food science and nutrition. 61(1): 149–178. Fernandes, R. P. P., Trindade, M. A., Lorenzo, J. M., Munekata, P. E. S. and Melo, M. P. 2016. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control. 63, 65–75. Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi S. M. A. and Mortazavi, S. A. 2010. Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering 101(3): 236-243. Jafarpour, S. A. and Shokri, M. 2016. Biochemical, textural properties and sensory evaluation of incorporated red meat and Common carp surimi burger during frozen storage at -18ºC, Journal of Food Research. 27 (1): 37-58. Jalali, M., Ariiai, P. and Fattahi, E. 2016. Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. J Food Science and Technology. 53 (7). 757-765. Khalafalla, F. A., Ali, F. H. and Hassan, A. R. H. 2015. Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni-Suef University Journal of Basic and Applied Sciences. 4(1): 33–40. Khazaei, N., Esmaiili, M. and Emam‐Djomeh, Z. 2017. Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage. Journal of the Science of Food and Agriculture. 97(6): 1837-1845. Khan, I., Nkufi Tango, C. and Deog-Hwa, O. 2017. Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage. International Journal of Food Science and Technology. 52(5): 1111–1121. Mahdavi, V., Hosseini, E. and Sharifian, A. 2018. Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science and Nutrition. 6 (2): 269- 279. Modarresi Chahardehi, A., Ibrahim, D. and Sulaiman, S. F. 2009. Antioxidant activity and total phenolic content of some medicinal plants in Urticaceae family. Journal of Applied Biological Sciences. 3(2): 27-31. Munekata, P. E. S., Rocchetti, G., Pateiro, M., Lucini, L., Domínguez, R. and Lorenzo, J. M. 2020. Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science. 31, 81–87. Naji-Tabasi, S., Razavi, S.M.A. 2016. New studies on basil (Ocimum bacilicum L.) seed gum: Part-Emulsifying and foaming characterization. Carbohydrate Polymers. 149:140-150. Niknejad, H., Asgharian, A. 2015. Determination of antibacterial and antioxidant activity and identifying chemical compounds of Urtica dioica L. leaf essence as a potent antibacterial agent. Pajouhandeh. 20(4): 234-239. [In Persian] Ojagh, S.M., Rezaei, M., Razavi, S. H. and S. M. H. Hosseini. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Journal of Food Chemistry. 120, 193-198. Ouerfelli, M., Villasante, J., Ben Kaâb, L.B. and Almajano, M. 2019. Effect of neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties. Antioxidants. 8(8): 305. Qi, L., Xu, Z., Jiang, X., Hu, C. and Zou, X. 2004. Preparation and antibacterial activity of chitosan nanoparticles. Carbohydrate Research. 339(16): 2693-2700. Razavi, S. M. A., Mortazavi, S. A., Matia-Merino, L., Hosseini-Parvar, S. H., Motamedzadegan, A. and Khanipour, E. 2009. Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.). International Journal of Food Science & Technology. 44(9):1755-1762. Shabazi, Y., Karimi, N. and Shavisi, N. 2018. Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage. Journal of Food Safety. 38 (1): e12375. Valipour Kootenaie, F., Ariaii, P., Khademi Shurmasti, D. and Nemati, M. 2017. Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage, Journal of Food Safety. 37 (1): e12295. | ||
|
Statistics Article View: 606 PDF Download: 549 |
||
Journal management system. designed by sinaweb