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Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   JANUARY 2018 , Volume 14 , Number 71; Page(s) 171 To 184.
 
Paper: 

Effect Of Sodium Caseinate Based Nanocomposite Active Films And Coatings Containing Cinnamon Essential Oil On The Quality Improving And Shelf Life Extension Of Chicken Fillets

 
 
Author(s):  Ranjbaryan S., Rezazadeh Bari M.*, Almasi H., Amiri S.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, URMIA UNIVERSITY, URMIA, IRAN
 
Abstract: 
The aim of this study was to investigate the effect of the film and coating Sodium caseinate (SC) containing Cellulose nanofibrs(CNF) and Cinnamon essential oils(CEO) in order to maintain the qualitative characteristics of chicken breast fillets in the refrigerator during the maintenance. Fresh fillets with films and solution of sodium caseinate containing 5% cinnamon essential oils, 2.5 and 5% cellulose nanofibrs were treated and kept in the refrigerator. At 0, 4, 8 and 12 days, of test chemical (pH, TBA, TVB-N) and microbial tests (TVC, PTC) and sensory evaluation (color, odor and overall acceptance) on them. The samples packaged with nanocomposite film containing (2.5% of the CNF) containing cinnamon essential oils until the day of 12 significantly reduces the values of TBA & TVBN respectively to the amount 0.12±0.02 (MDA)mg/kg and 23.8±3.96 mg/100g was less than other treatments. Also, bacterial load levels the treatment packed with the nanocomposite film containing the cinnamon essential oil until 12 days were in the acceptable range for human consumption. But control and coated samples more than the limit. The amount of Psychrophile bacteria in samples packed with coating than samples packed with film showed a significant increase.
 
Keyword(s): SODIUM CASEINATE, CELLULOSE NANOFIBRS, CINNAMON ESSENTIAL OIL, CHICKEN FILLETS, SHELF LIFE
 
 
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APA: Copy

Ranjbaryan, S., & REZAZADEH BARI, M., & ALMASI, H., & AMIRI, S. (2018). EFFECT OF SODIUM CASEINATE BASED NANOCOMPOSITE ACTIVE FILMS AND COATINGS CONTAINING CINNAMON ESSENTIAL OIL ON THE QUALITY IMPROVING AND SHELF LIFE EXTENSION OF CHICKEN FILLETS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 171-184. https://www.sid.ir/en/journal/ViewPaper.aspx?id=537597



Vancouver: Copy

Ranjbaryan S., REZAZADEH BARI M., ALMASI H., AMIRI S.. EFFECT OF SODIUM CASEINATE BASED NANOCOMPOSITE ACTIVE FILMS AND COATINGS CONTAINING CINNAMON ESSENTIAL OIL ON THE QUALITY IMPROVING AND SHELF LIFE EXTENSION OF CHICKEN FILLETS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2018 [cited 2022August14];14(71):171-184. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=537597



IEEE: Copy

Ranjbaryan, S., REZAZADEH BARI, M., ALMASI, H., AMIRI, S., 2018. EFFECT OF SODIUM CASEINATE BASED NANOCOMPOSITE ACTIVE FILMS AND COATINGS CONTAINING CINNAMON ESSENTIAL OIL ON THE QUALITY IMPROVING AND SHELF LIFE EXTENSION OF CHICKEN FILLETS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(71), pp.171-184. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=537597.



 
 
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