EFFECT OF OREGANO ESSENTIAL OIL ON SENSORY PROPERTIES AND SHELF LIFE OF HAMBURGER

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RANJBAR S.; MOVAHHED S.; AHMADI CHENARBON H.

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:2017 | Volume:14 | Issue:69 Page(s): 135-146

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Information Journal Paper

Title

EFFECT OF OREGANO ESSENTIAL OIL ON SENSORY PROPERTIES AND SHELF LIFE OF HAMBURGER

Author(s)

RANJBAR S. | MOVAHHED S. | AHMADI CHENARBON H. | Issue Writer Certificate

Keywords

HAMBURGERQ2

SHELF LIFEQ2

OREGANOQ1

ESSENTIAL OILQ1

Abstract

HAMBURGER is one of the most important products of meat that has a lot of fans due to high nutritional value, in addition to good flavor and its simple use way, also due to lack of chemical additives in its production process. Microbial growth during storage is the main factor in the loss of the nutrient quality and also is one of the most important concerns for HAMBURGER manufacturers. In this study, the ESSENTIAL OIL of OREGANO as an antimicrobial compound was added to the formulation of 100g HAMBURGER samples with different concentrations of 0, 0.25, 0.5, 1 and 2 percent. HAMBURGER samples produced were stored in a refrigerator at 4°C for 10 days and then on days 0, 4, 7, 10 were tested by chemical, microbial and sensory tests. According to the results, the treatment containing 2% of OREGANO ESSENTIAL OIL had the most appropriate chemical and sensory properties and the lowest total count of microorganisms than other treatments.

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APA: Copy

RANJBAR, S., MOVAHHED, S., & AHMADI CHENARBON, H.. (2017). EFFECT OF OREGANO ESSENTIAL OIL ON SENSORY PROPERTIES AND SHELF LIFE OF HAMBURGER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 135-146. SID. https://sid.ir/paper/72218/en

Vancouver: Copy

RANJBAR S., MOVAHHED S., AHMADI CHENARBON H.. EFFECT OF OREGANO ESSENTIAL OIL ON SENSORY PROPERTIES AND SHELF LIFE OF HAMBURGER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):135-146. Available from: https://sid.ir/paper/72218/en

IEEE: Copy

S. RANJBAR, S. MOVAHHED, and H. AHMADI CHENARBON, “EFFECT OF OREGANO ESSENTIAL OIL ON SENSORY PROPERTIES AND SHELF LIFE OF HAMBURGER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 135–146, 2017, [Online]. Available: https://sid.ir/paper/72218/en

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