Volume 18, Issue 111 (May 2021)
Abstract
Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Then antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapor permeability decreased when the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared with Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film containin 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended.
Volume 21, Issue 156 (February 2025)
Abstract
In this research, the effects of different concentrations of green tea extract (0, 1.5, and 2.5 percent) on Lactobacillus casei survival, antioxidant activity, and drinking sensation of probiotics based on a mixture of different concentrations of celery juice (10, 15, and 20 percent), apple juice (5, 7.5 and 10%) and carrot juice (5, 7.5 and 10%) were investigated. 10 treatments were investigated with three replications. The qualitative characteristics of the probiotic drink samples were investigated during the storage period (first, eleventh and twenty-first days). Based on the obtained results, increasing the percentage of green tea as well as the concentration of celery, carrot and apple juice decreased the pH and antioxidant activity (DPPH radical inhibition percentage), phenolic compounds, as well as increased the viability of Lactobacillus casei and organoleptic properties in the probiotic drink (p<0.05). On the other hand, the duration of storage decreased the pH and antioxidant properties (p<0.05). Also, the survival of Lactobacillus casei decreased during the storage period (p<0.05). The treatment had the highest amount of green tea (2.5%) and the highest concentration of celery juice (20%), carrot (10%) and apple (10%) and the highest sensory quality (taste, smell, texture, color, overall acceptance) and The population of probiotic bacteria in this treatment was more than 7 log cfu/g on the 21st day.
