PHYSICAL AND MECHANICAL PROPERTIES OF CARBOXYMETHYL CELLULOSE BASED FILMS CONTAINING ESSENTIAL OIL AND EFFECT OF FILMS ON LAMB-MEAT COLOR USING IMAGE PROCESSING

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MOHAMAD HOSSEINI M.; SEDAGHAT N.; KHOSHNOUDI NIA S.; NAJAFI M.B.; KOCHEKI A.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:24 | Issue:4 Page(s): 519-529

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Title

PHYSICAL AND MECHANICAL PROPERTIES OF CARBOXYMETHYL CELLULOSE BASED FILMS CONTAINING ESSENTIAL OIL AND EFFECT OF FILMS ON LAMB-MEAT COLOR USING IMAGE PROCESSING

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Keywords

CARBOXYMETHYL CELLULOSE FILMQ1

ESSENCEQ2

COLOR PARAMETERSQ2

LAMB MEATQ2

MECHANICAL PROPERTIESQ2

Abstract

In this work two essential oils, coriander (CO) and lemon (LO) at four levels (0.1-0.4% v/v solution of film), were incorporated into Carboxymethyl cellulose (CMC) films using a solution casting method to improve the mechanical (tensile strength (TS), elongation at break (EB)) and water vapour permeability (WVP) properties. Also the effect of these films on pH and color of meat were investigated. Increasing the content of CO or LO from 0.1% to 0.4% increased EB values from 30 to 70% and they significantly (p<0.05) reduced TS value. The CMC incorporated with 0.4% of ESSENCE had significantly decreases WVP. The CMC Film containing 0.4% v/v of each essential oil was applied to the surface of LAMB MEAT. The changes occurred in COLOR PARAMETERS (L*, a* and b*) and pH of samples was determined during 8 days of storage at 4±1oC coating with CMC film, with or without essential oils, reduces pH of meat which the lowest pH was related to samples wrapped with CMC-LO film. All of the CMC-based films significantly (p<0.05) decrease L* and b* parameters of coated LAMB MEAT as compared to uncoated samples. Incorporation of essential oil, especially LO, to the CMC matrix led to a reduction a* value. These results suggest that CO and LO have the potential to be directly incorporated into CMC, improving MECHANICAL PROPERTIES and WVP to prepare good biodegradable films for various food packaging applications, but using of this films in LAMB MEAT had unfavorable effect on the color of meat.

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APA: Copy

MOHAMAD HOSSEINI, M., SEDAGHAT, N., KHOSHNOUDI NIA, S., NAJAFI, M.B., & KOCHEKI, A.. (2015). PHYSICAL AND MECHANICAL PROPERTIES OF CARBOXYMETHYL CELLULOSE BASED FILMS CONTAINING ESSENTIAL OIL AND EFFECT OF FILMS ON LAMB-MEAT COLOR USING IMAGE PROCESSING. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(4), 519-529. SID. https://sid.ir/paper/148567/en

Vancouver: Copy

MOHAMAD HOSSEINI M., SEDAGHAT N., KHOSHNOUDI NIA S., NAJAFI M.B., KOCHEKI A.. PHYSICAL AND MECHANICAL PROPERTIES OF CARBOXYMETHYL CELLULOSE BASED FILMS CONTAINING ESSENTIAL OIL AND EFFECT OF FILMS ON LAMB-MEAT COLOR USING IMAGE PROCESSING. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;24(4):519-529. Available from: https://sid.ir/paper/148567/en

IEEE: Copy

M. MOHAMAD HOSSEINI, N. SEDAGHAT, S. KHOSHNOUDI NIA, M.B. NAJAFI, and A. KOCHEKI, “PHYSICAL AND MECHANICAL PROPERTIES OF CARBOXYMETHYL CELLULOSE BASED FILMS CONTAINING ESSENTIAL OIL AND EFFECT OF FILMS ON LAMB-MEAT COLOR USING IMAGE PROCESSING,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 4, pp. 519–529, 2015, [Online]. Available: https://sid.ir/paper/148567/en

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