[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 6، شماره 4 - ( 8-1398 ) ::
جلد 6 شماره 4 صفحات 39-45 برگشت به فهرست نسخه ها
Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C
چکیده:   (1564 مشاهده)
Background and Objectives: Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed.
Materials and Methods: Egg chicken were coated with pectin and pectin prepared with cinnamon hydrosol and quality indicators (weight loss, yolk index, albumen pH and Haugh unit were assessed during storage at 30 ºC. Microbiological analysis of Salmonella, Escherichia coli and Staphylococcus aureus and the total microbial count were carried out.
Results: Results showed that coating eggs with both pectin and cinnamon hydrosol included pectin caused lower weight loss during storage, compared to control eggs (P ˂ 0.01). A Higher Haugh unit and yolk index were observed in coated eggs compared to control eggs. Scanning electron microscopy exhibited structural homogeneity of hydrosol included pectin coat. The microbiological analysis showed that the total plate count of all samples at Week 1 of storage was zero. In uncoated eggs, the total plate count reached to 3 CFU ml-1 at Week 6 of storage. The total plate count of two coated eggs was zero all over the storage time period. Three bacterial (Salmonella, E. coil and S. aureus) count included zero values from Week 1 to Week 6 of storage for all samples.
Conclusions: Coating of eggs with pectin especially pectin included cinnamon hydrosol resulted in better shelf life of eggs during 6 weeks of storage.
 
متن کامل [PDF 728 kb]   (452 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: تغذیه
دریافت: 1397/7/10 | پذیرش: 1398/7/17 | انتشار: 1398/8/8
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Didar Z. Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C. Nutr Food Sci Res. 2019; 6 (4) :39-45
URL: http://nfsr.sbmu.ac.ir/article-1-328-fa.html

Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C. 1. 1398; 6 (4) :39-45

URL: http://nfsr.sbmu.ac.ir/article-1-328-fa.html



دوره 6، شماره 4 - ( 8-1398 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.05 seconds with 30 queries by YEKTAWEB 4313