Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat

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FAYAZI A.; HASHEMI RAVAN M.; Jannatiha n.; MOSLEHISHAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 233-250

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Title

Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat

Author(s)

FAYAZI A. | HASHEMI RAVAN M. | Jannatiha n. | MOSLEHISHAD M. | Issue Writer Certificate

Keywords

Trachyspermum Ammi Essential OilQ1

Myrtus Communis Essential OilQ1

Antimicrobial ActivityQ1

PackagingQ2

Edible FilmQ2

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%). Therefore 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 by increasing the concentration of the essential oils increased. Film prepared using Trachyspermum Ammi Essential Oil had high Antimicrobial Activity compared to 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.

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APA: Copy

FAYAZI, A., HASHEMI RAVAN, M., Jannatiha, n., & MOSLEHISHAD, M.. (2021). Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 233-250. SID. https://sid.ir/paper/367704/en

Vancouver: Copy

FAYAZI A., HASHEMI RAVAN M., Jannatiha n., MOSLEHISHAD M.. Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):233-250. Available from: https://sid.ir/paper/367704/en

IEEE: Copy

A. FAYAZI, M. HASHEMI RAVAN, n. Jannatiha, and M. MOSLEHISHAD, “Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 233–250, 2021, [Online]. Available: https://sid.ir/paper/367704/en

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