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Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.
J Sci Food Agric. 2011 Dec; 91(15):2850-7.JS

Abstract

BACKGROUND

The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg(-1)) and grape seed extract (GSE) (10 g kg(-1)) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed.

RESULTS

All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1-1.1 and 0.1-0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg(-1) GSE + 10 g kg(-1) ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage.

CONCLUSION

Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage.

Authors+Show Affiliations

Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz, Tabriz, Iran. m.moradi@urmia.ac.irNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21796636

Citation

Moradi, Mehran, et al. "Effectiveness of Zataria Multiflora Boiss Essential Oil and Grape Seed Extract Impregnated Chitosan Film On Ready-to-eat Mortadella-type Sausages During Refrigerated Storage." Journal of the Science of Food and Agriculture, vol. 91, no. 15, 2011, pp. 2850-7.
Moradi M, Tajik H, Razavi Rohani SM, et al. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage. J Sci Food Agric. 2011;91(15):2850-7.
Moradi, M., Tajik, H., Razavi Rohani, S. M., & Oromiehie, A. R. (2011). Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage. Journal of the Science of Food and Agriculture, 91(15), 2850-7. https://doi.org/10.1002/jsfa.4531
Moradi M, et al. Effectiveness of Zataria Multiflora Boiss Essential Oil and Grape Seed Extract Impregnated Chitosan Film On Ready-to-eat Mortadella-type Sausages During Refrigerated Storage. J Sci Food Agric. 2011;91(15):2850-7. PubMed PMID: 21796636.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage. AU - Moradi,Mehran, AU - Tajik,Hossein, AU - Razavi Rohani,Seyed Mehdi, AU - Oromiehie,Abdul Rasoul, Y1 - 2011/07/27/ PY - 2011/03/21/received PY - 2011/04/27/revised PY - 2011/05/25/accepted PY - 2011/7/29/entrez PY - 2011/7/29/pubmed PY - 2012/5/18/medline SP - 2850 EP - 7 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 15 N2 - BACKGROUND: The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg(-1)) and grape seed extract (GSE) (10 g kg(-1)) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. RESULTS: All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1-1.1 and 0.1-0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg(-1) GSE + 10 g kg(-1) ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. CONCLUSION: Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21796636/Effectiveness_of_Zataria_multiflora_Boiss_essential_oil_and_grape_seed_extract_impregnated_chitosan_film_on_ready_to_eat_mortadella_type_sausages_during_refrigerated_storage_ L2 - https://doi.org/10.1002/jsfa.4531 DB - PRIME DP - Unbound Medicine ER -