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Paper Information

Journal:   NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)   APRIL 2013 , Volume 7 , Number 1 (25); Page(s) 97 To 106.
 
Paper: 

ANTIMICROBIAL ACTIVITY OF WHEY PROTEIN BASED EDIBLE FILM ENRICHED WITH CINNAMON OIL ON THE HUSO HUSO FILLET UNDER REFRIGERATOR STORAGE CONDITION

 
 
Author(s):  BAHRAM S.*, REZAEI M., SOLTANI M., KAMALI A.GH., OJAGH S.M.
 
* DEPT. OF FISHERIES, ISLAMIC AZAD UNIVERSITY, SCIENCE AND RESEARCH BRANCH, TEHRAN, IRAN
 
Abstract: 

Biodegradable protein-based film was developed by incorporating Cinnamon essential oil (CEO) into whey protein concentration (WPC) at level of 0.4%, 0.8% and 1.5% v/v. Then, its antimicrobial activity tested against 6 bacteria and 1 fungus includes Pseudomonas putida (PTCC 1694), Esherichia coli (PTCC 3315), Listeria monocytogenes (PTCC 1163), Bacillus subtilis (ATCC 465), Streptococcus agalactiae (PTCC 1768), Lactobacillus lactis (PTCC 1366) and the fungus Candida albicans. Films containing CEO showed significant antibacterial activity both gram-positive and gram-negative strains and exhibited significant inhibitory effect on the studied fungi. The inhibitory zone in film solutions and film disks were increased with concentration of Cinnamon oil in the polymer matrix (P<0.05). In general, inhibition zones film solutions were higher than those on the disk. Based on results, whey protein edible coating contain 1.5% Cinnamon essential oil was used for microbial assay Huso huso during cold storage (4 °C) which could inhibit of total bacteria growth and pscychrophilic counts of fillet.

 
Keyword(s): WHEY PROTEIN CONCENTRATION, CINNAMON, ANTIMICROBIAL ACTIVITY, HUSO HUSO
 
References: 
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