PRESERVATIVE EFFECT OF CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E .COLI O157: 
H7
IN HAMBURGER USING HURDLE TECHNOLOGY

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.

NOORI N.; TOORYAN F.; ROKNI N.; AKHONDZADEH A.; MISAGHI A.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:7 | Issue:4 Page(s): 35-42

Download Full-Text

Persian Verion

View:

1,454

Download:

Cites:

Information Journal Paper

Title

PRESERVATIVE EFFECT OF CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E .COLI O157: H7 IN HAMBURGER USING HURDLE TECHNOLOGY

Author(s)

Keywords

CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OILQ2

E. COLIQ2

SANS-SERIF">O157: H7Q3

'SANS-SERIF'; FONT-SIZE: 10PT">Q3

HAMBURGERQ3

Abstract

Adding food preservatives is one of the methods for increasing shelf-life and decreasing total bacterial count. Using experimental model as liquid substance and solid substrate is necessary for survey of antibacterial and preservative effect of essential oils. In This study, effect of different concentrations of CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL (0.00, 0.005, 0.015& 0.03%), temperatures (8oC & 25oC) and storage time (up to 21 days) was evaluated in a food model system (Hamburger).The results showed that effect of different concentrations of essential oil on growth rate ofE. coli O157: H7 was statistically significant (p<0.01).Thus the effect of storage time on growth rate was statistically significant (p<0.01). In addition, decreasing the storage temperature (from 25oC to 8oC) affected on decrease of the growth rate of the microorganism (p<0.01). Therefore The 0.03 % of cinnamon concentration in 8oC has increasing effect in shelf-life in HAMBURGER.Therefore using this essential oil as natural preservatives in low temperature in meat products is suggested.

Cites

References

No record.

Cite

APA: Copy

NOORI, N., TOORYAN, F., ROKNI, N., AKHONDZADEH, A., & MISAGHI, A.. (2011). PRESERVATIVE EFFECT OF CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E .COLI O₁₅₇: H₇ IN HAMBURGER USING HURDLE TECHNOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(4), 35-42. SID. https://sid.ir/paper/71882/en

Vancouver: Copy

NOORI N., TOORYAN F., ROKNI N., AKHONDZADEH A., MISAGHI A.. PRESERVATIVE EFFECT OF CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E .COLI O₁₅₇: H₇ IN HAMBURGER USING HURDLE TECHNOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;7(4):35-42. Available from: https://sid.ir/paper/71882/en

IEEE: Copy

N. NOORI, F. TOORYAN, N. ROKNI, A. AKHONDZADEH, and A. MISAGHI, “PRESERVATIVE EFFECT OF CINNAMOMUM ZEYLANICUM BLUME. ESSENTIAL OIL AND STORAGE TEMPERATURE ON THE GROWTH OF E .COLI O₁₅₇: H₇ IN HAMBURGER USING HURDLE TECHNOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 4, pp. 35–42, 2011, [Online]. Available: https://sid.ir/paper/71882/en

Related Journal Papers