SENSORY ANALYSIS OF FISH BURGERS CONTAINING ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND NISIN: THE EFFECT OF NATURAL PRESERVATIVES AND MICROENCAPSULATION

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SHAHINFAR REZA; KHANZADI SAEID; HASHEMI MOHAMMAD; AZIZZADEH MOHAMMAD; BOSTON ARAM

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Journal: Iranian Journal of Chemistry and Chemical Engineering Year:2017 | Volume:36 | Issue:5 Page(s): 77-88

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Title

SENSORY ANALYSIS OF FISH BURGERS CONTAINING ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND NISIN: THE EFFECT OF NATURAL PRESERVATIVES AND MICROENCAPSULATION

Author(s)

Keywords

HEDONIC SCALE

SENSORY ANALYSIS

FISH BURGER

ENCAPSULATION

Abstract

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combination on sensory characteristic and shelf life of FISH BURGER during 20 days of storage at 4±1oC. FISH BURGERs were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of FISH BURGERs was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-daystorage at 4±1oC (P<0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of FISH BURGERs.

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APA: Copy

SHAHINFAR, REZA, KHANZADI, SAEID, HASHEMI, MOHAMMAD, AZIZZADEH, MOHAMMAD, & BOSTON, ARAM. (2017). SENSORY ANALYSIS OF FISH BURGERS CONTAINING ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND NISIN: THE EFFECT OF NATURAL PRESERVATIVES AND MICROENCAPSULATION. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), 36(5), 77-88. SID. https://sid.ir/paper/727585/en

Vancouver: Copy

SHAHINFAR REZA, KHANZADI SAEID, HASHEMI MOHAMMAD, AZIZZADEH MOHAMMAD, BOSTON ARAM. SENSORY ANALYSIS OF FISH BURGERS CONTAINING ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND NISIN: THE EFFECT OF NATURAL PRESERVATIVES AND MICROENCAPSULATION. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE)[Internet]. 2017;36(5):77-88. Available from: https://sid.ir/paper/727585/en

IEEE: Copy

REZA SHAHINFAR, SAEID KHANZADI, MOHAMMAD HASHEMI, MOHAMMAD AZIZZADEH, and ARAM BOSTON, “SENSORY ANALYSIS OF FISH BURGERS CONTAINING ZIZIPHORA CLINOPODIOIDES ESSENTIAL OIL AND NISIN: THE EFFECT OF NATURAL PRESERVATIVES AND MICROENCAPSULATION,” IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), vol. 36, no. 5, pp. 77–88, 2017, [Online]. Available: https://sid.ir/paper/727585/en

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