The Effect of Application of Bioactive Packing Cover on the basis of Natural Preservative (Chitosan / Natamycin) and Microalgae, Spirolina Platensis and Chlorella Vulgaris on Quality Characteristics and Beef Shelf Life

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHAFIEI R.; MOSTAGHIM T.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:7 | Issue:2 Page(s): 18-33

Download Full-Text

Persian Verion

View:

375

Download:

Cites:

Information Journal Paper

Title

The Effect of Application of Bioactive Packing Cover on the basis of Natural Preservative (Chitosan / Natamycin) and Microalgae, Spirolina Platensis and Chlorella Vulgaris on Quality Characteristics and Beef Shelf Life

Author(s)

SHAFIEI R. | MOSTAGHIM T. | Issue Writer Certificate

Keywords

Beef MeatQ1

Chlorella VulgarisQ1

ChitosanQ1

NatamycinQ1

Spirolina PlatensisQ1

Bioactive PackagingQ1

Abstract

The aim of this study was to investigate the effects of antimicrobial coating based on Chitosan, and Natamycin, Chlorella Vulgaris, Spirolina Platensis for increasing the survival rate of beef. For this purpose, the values of zero, 1, 1. 5 and 2 percent of the compounds were used during the days of zero, 7, 14 and 28 days storage in the packaging. Physicochemical meat tests including pH, ash percentage, protein, volatile nitrogen, index of thiobarbituric acid, texture index (Hardness, elasticity, cohesively, consistency, chewiness), total microbial population, sensory evaluation (crispiness, taste, wateriness, overall acceptance) in a completely randomized design with three repetitions at a significant level of 95% confidence has been checked. The results of the experiments were analyzed by using Minitab 17. 2 software. The results showed that there were significant differences between the calf meat treatment Physicochemical and sensory with the testator treatment and increasing the use of Chitosan, algae and also kanamycin, increase of microbial index rate, volatile nitrogen index (TVBN), thiobarbituric index (TB) during storage time for 28 days will be happened by less intensity. But the percentage of ash index did not show significant differences (p<0. 05). The use of algae in packaging formulations increases by up to 1%, increased hardness, decreased elasticity, chewiness and cohesiveness, as well as gumminess. With the increasing in the use of Chitosan and the prevention of microbial and antioxidant damage as well as the use of algae due to its antioxidant properties, the rheological properties of the tissue as well as sensory evaluation were significantly less than the control treatment. Finally, taking into account the Physicochemical properties, the sensory packaging coverage by using 1% platinaceous algae, Chlorella Vulgaris1%, Spirolina Platensis, 1% Chitosan and 1% Natamycin was used as the best composition in order to cover packaging.

Cites

No record.

References

No record.

Cite

APA: Copy

SHAFIEI, R., & MOSTAGHIM, T.. (2020). The Effect of Application of Bioactive Packing Cover on the basis of Natural Preservative (Chitosan / Natamycin) and Microalgae, Spirolina Platensis and Chlorella Vulgaris on Quality Characteristics and Beef Shelf Life. JOURNAL OF FOOD MICROBIOLOGY, 7(2 ), 18-33. SID. https://sid.ir/paper/368502/en

Vancouver: Copy

SHAFIEI R., MOSTAGHIM T.. The Effect of Application of Bioactive Packing Cover on the basis of Natural Preservative (Chitosan / Natamycin) and Microalgae, Spirolina Platensis and Chlorella Vulgaris on Quality Characteristics and Beef Shelf Life. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;7(2 ):18-33. Available from: https://sid.ir/paper/368502/en

IEEE: Copy

R. SHAFIEI, and T. MOSTAGHIM, “The Effect of Application of Bioactive Packing Cover on the basis of Natural Preservative (Chitosan / Natamycin) and Microalgae, Spirolina Platensis and Chlorella Vulgaris on Quality Characteristics and Beef Shelf Life,” JOURNAL OF FOOD MICROBIOLOGY, vol. 7, no. 2 , pp. 18–33, 2020, [Online]. Available: https://sid.ir/paper/368502/en

Related Journal Papers