食品科学
香芹酚
牛至
百里香酚
化学
葡萄籽提取物
精油
菌落总数
脂质氧化
壳聚糖
活性包装
TBARS公司
改性大气
硫代巴比妥酸
保质期
食品包装
园艺
腌制
采后
抗氧化剂
丁香酚
防腐剂
合子
罗勒
DPPH
细菌
生物
植物
脂质过氧化
生物化学
替代医学
有机化学
病理
医学
遗传学
作者
Ali Mojaddar Langroodi,Amene Nematollahi,Mehran Sayadi
标识
DOI:10.1007/s11694-021-00867-0
摘要
This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of Origanum vulgare essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (P < 0.05) lower in combined treatments containing both oregano EO and GSE which were 0.71 MDA/kg and 10.04 mg N/100 g, respectively in the chitosan containing 2% GSE and 1% oregano EO treatments. The minimum count of total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and yeast-mold were also determined in these treatments which determined 3.54–4.51 Log CFU/mL on day 20 of cold storage. These combined treatments also obtained the highest sensory scores (the overall acceptability was about 7) due to effective delaying microbial and oxidation activities. Therefore, chitosan-based coating containing GSE and oregano EOs can enhance microbial, chemical and organoleptic properties of fish turkey meat under refrigerated storage.
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