A SURVEY ON THE SHELF LIFE EXTENSION OF FOODS WITH NANOFILMS

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FOROUGHI SARA; DABBAGH MOGHADDAM ARASB; AHARI HAMED; AKBAREIN HESAMEDDIN; ANVAR AMIRALI; AGHAZADEH MESHKI MAHZAD; GHANBARI SAGHARLOU NASTOUNA

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Journal: Annals of Military and Health Sciences Research Year:2011 | Volume:9 | Issue:2 (SERIAL NUMBER 34) Page(s): 81-86

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Title

A SURVEY ON THE SHELF LIFE EXTENSION OF FOODS WITH NANOFILMS

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Keywords

NANOTECHNOLOGYQ2

SHELF LIFEQ2

PACKAGINGQ3

MEAT PRODUCTSQ2

NANOFILMSQ2

Abstract

Background: NANOTECHNOLOGY is a method of controlling materials in the atomic scale and can be used for producing new materials, products and instruments. One of the important usages of NANOTECHNOLOGY is the field of food science. With the NANOTECHNOLOGY, intelligent PACKAGING with response to the environment, repairing itself or informing the customer from the contamination can be achieved. NANOFILMS also can protect the foods from microorganisms. This survey has been done to evaluate the effects of NANOFILMS on the extension of sausages SHELF LIFE.Materials and Methods: 14 samples of cocktail sausages from a defined brand are selected haphazardly and divided into two groups “A” as control with 7 samples and B” as case with remained another 7 samples. Group “A” samples were in the original PACKAGING, but the group “B” packed in NANOFILMS of Nanosilver coated on Titanium dioxide (TiO2). All the samples (A and B) had put in an empty refrigerator. Every 3 days one of the samples from group “A” and one of the samples from group “B” is removed from the refrigerator and referred to the panelists for organoleptic and sensory evaluations. The results were recorded in a questionnaire.Results: With the information from the questionnaires and SPSS analysis of parameters it could be said that: 40 percent of group “A” and 74.3 percent of group “B” were acceptable for the color parameter.42.9 percent of group “A” and 74.3 percent of group “B” were acceptable for the taste parameter.48.6 percent of group “A” and 80 percent of group “B” were acceptable for consistency parameter. 45.7 percent of group “A” and 85.7 percent of group “B” were acceptable for visual inspection. 40 percent of group “A” and 80 percent of group “B” were acceptable for the odor parameter.Conclusion: Analysis of results show that NANOFILMS can extend the SHELF LIFE of cocktail sausages and “B” samples in the NANOFILMS were acceptable and consumable for visual inspection and color even after expiry date, but the group “A” was unacceptable and inconsumable after expiry date because of notable changes in odor, color and visual inspection.

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APA: Copy

FOROUGHI, SARA, DABBAGH MOGHADDAM, ARASB, AHARI, HAMED, AKBAREIN, HESAMEDDIN, ANVAR, AMIRALI, AGHAZADEH MESHKI, MAHZAD, & GHANBARI SAGHARLOU, NASTOUNA. (2011). A SURVEY ON THE SHELF LIFE EXTENSION OF FOODS WITH NANOFILMS. ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH, 9(2 (SERIAL NUMBER 34)), 81-86. SID. https://sid.ir/paper/96781/en

Vancouver: Copy

FOROUGHI SARA, DABBAGH MOGHADDAM ARASB, AHARI HAMED, AKBAREIN HESAMEDDIN, ANVAR AMIRALI, AGHAZADEH MESHKI MAHZAD, GHANBARI SAGHARLOU NASTOUNA. A SURVEY ON THE SHELF LIFE EXTENSION OF FOODS WITH NANOFILMS. ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH[Internet]. 2011;9(2 (SERIAL NUMBER 34)):81-86. Available from: https://sid.ir/paper/96781/en

IEEE: Copy

SARA FOROUGHI, ARASB DABBAGH MOGHADDAM, HAMED AHARI, HESAMEDDIN AKBAREIN, AMIRALI ANVAR, MAHZAD AGHAZADEH MESHKI, and NASTOUNA GHANBARI SAGHARLOU, “A SURVEY ON THE SHELF LIFE EXTENSION OF FOODS WITH NANOFILMS,” ANNALS OF MILITARY AND HEALTH SCIENCES RESEARCH, vol. 9, no. 2 (SERIAL NUMBER 34), pp. 81–86, 2011, [Online]. Available: https://sid.ir/paper/96781/en

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