THE EFFECT OF GELATIN-AVISHAN SHIRAZI (ZATARIA MULTIFLORA BIOSS) COATING ON MICROBIAL, CHEMICAL AND SENSORIAL CHARACTERISTICS OF OSTRICH FILLETS IN REFRIGERATED CONDITION

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FAZLARA A.; POURMAHDI BROJENI M.; MOLAEI F.

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Journal Paper

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Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:67 Page(s): 141-155

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Title

THE EFFECT OF GELATIN-AVISHAN SHIRAZI (ZATARIA MULTIFLORA BIOSS) COATING ON MICROBIAL, CHEMICAL AND SENSORIAL CHARACTERISTICS OF OSTRICH FILLETS IN REFRIGERATED CONDITION

Author(s)

FAZLARA A. | POURMAHDI BROJENI M. | MOLAEI F. | Issue Writer Certificate

Keywords

OSTRICH FILLETQ1

GELATINQ2

COATINGQ1

AVISHAN SHIRAZIQ1

Abstract

The present study was conducted to evaluate the effect of GELATIN edible COATING (4%) containing AVISHAN SHIRAZI (Zataria multiflora Bioss) essential oil (1/5%) on quality of ostrich meat at refrigerated storage. Samples were separated into four groups; uncoated (control), treated with GELATIN (4%), coated with AVISHAN SHIRAZI (1/5%) and coated with GELATIN contains AVISHAN SHIRAZI essential oil. Samples were stored at refrigerator up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrotrophic), chemical (pH, TBA, TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. Microbial analysis indicated that COATING with GELATIN-Avishan Shirazi had significant influence on reduction of increasing trends of psychrophilic and mesophilic bacteria with the minimum shelf life of 6 and 12 days respectively. From the aspects of chemical factors, the GELATIN-Avishan Shirazi treatment showed lower TVN and pH than the three other groups during the storage time (p<0.001).Also the amount of TBA in GELATIN-Avishan Shirazi and AVISHAN SHIRAZI treatments were significantly lower than the other two groups (p<0.001). About the sensorial factors, the GELATIN-Avishan Shirazi and also AVISHAN SHIRAZI treatments, could keep the sensorial attributes in acceptable level for 12 and 9 days respectively. According to the obtained results from the present study, GELATIN lonely had no ability to increase the shelf life of OSTRICH FILLETs, but it could be effective as a physical layer in synergistic use with AVISHAN SHIRAZI in order to increase the shelf life of ostrich meat.

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APA: Copy

FAZLARA, A., POURMAHDI BROJENI, M., & MOLAEI, F.. (2017). THE EFFECT OF GELATIN-AVISHAN SHIRAZI (ZATARIA MULTIFLORA BIOSS) COATING ON MICROBIAL, CHEMICAL AND SENSORIAL CHARACTERISTICS OF OSTRICH FILLETS IN REFRIGERATED CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(67), 141-155. SID. https://sid.ir/paper/71625/en

Vancouver: Copy

FAZLARA A., POURMAHDI BROJENI M., MOLAEI F.. THE EFFECT OF GELATIN-AVISHAN SHIRAZI (ZATARIA MULTIFLORA BIOSS) COATING ON MICROBIAL, CHEMICAL AND SENSORIAL CHARACTERISTICS OF OSTRICH FILLETS IN REFRIGERATED CONDITION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(67):141-155. Available from: https://sid.ir/paper/71625/en

IEEE: Copy

A. FAZLARA, M. POURMAHDI BROJENI, and F. MOLAEI, “THE EFFECT OF GELATIN-AVISHAN SHIRAZI (ZATARIA MULTIFLORA BIOSS) COATING ON MICROBIAL, CHEMICAL AND SENSORIAL CHARACTERISTICS OF OSTRICH FILLETS IN REFRIGERATED CONDITION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 67, pp. 141–155, 2017, [Online]. Available: https://sid.ir/paper/71625/en

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