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Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef.
Meat Sci. 2017 Feb; 124:95-104.MS

Abstract

This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reached to 29.1mg/100g in control, while it was lower than 25mg/100g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01meqperoxide/1000g lipid, while the values for the treated samples remained lower than 2meqperoxide/1000g lipid. Final microbial population decreased approximately 1-3logCFU/g in treated samples compared to control (P<0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties.

Authors+Show Affiliations

Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Electronic address: aakhond@ut.ac.ir.Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27846444

Citation

Shavisi, Nassim, et al. "Effect of PLA Films Containing Propolis Ethanolic Extract, Cellulose Nanoparticle and Ziziphora Clinopodioides Essential Oil On Chemical, Microbial and Sensory Properties of Minced Beef." Meat Science, vol. 124, 2017, pp. 95-104.
Shavisi N, Khanjari A, Basti AA, et al. Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Sci. 2017;124:95-104.
Shavisi, N., Khanjari, A., Basti, A. A., Misaghi, A., & Shahbazi, Y. (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science, 124, 95-104. https://doi.org/10.1016/j.meatsci.2016.10.015
Shavisi N, et al. Effect of PLA Films Containing Propolis Ethanolic Extract, Cellulose Nanoparticle and Ziziphora Clinopodioides Essential Oil On Chemical, Microbial and Sensory Properties of Minced Beef. Meat Sci. 2017;124:95-104. PubMed PMID: 27846444.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. AU - Shavisi,Nassim, AU - Khanjari,Ali, AU - Basti,Afshin Akhondzadeh, AU - Misaghi,Ali, AU - Shahbazi,Yasser, Y1 - 2016/10/29/ PY - 2016/06/02/received PY - 2016/09/28/revised PY - 2016/10/27/accepted PY - 2016/11/16/pubmed PY - 2017/5/19/medline PY - 2016/11/16/entrez KW - Cellulose nanoparticle KW - Minced beef KW - Polylactic acid KW - Propolis extract KW - Ziziphora clinopodioides essential oil SP - 95 EP - 104 JF - Meat science JO - Meat Sci VL - 124 N2 - This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reached to 29.1mg/100g in control, while it was lower than 25mg/100g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01meqperoxide/1000g lipid, while the values for the treated samples remained lower than 2meqperoxide/1000g lipid. Final microbial population decreased approximately 1-3logCFU/g in treated samples compared to control (P<0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/27846444/Effect_of_PLA_films_containing_propolis_ethanolic_extract_cellulose_nanoparticle_and_Ziziphora_clinopodioides_essential_oil_on_chemical_microbial_and_sensory_properties_of_minced_beef_ DB - PRIME DP - Unbound Medicine ER -