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- Title
EFFECT OF FREE AND NANOENCAPSULATED FORMS OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL ON SOME MICROBIAL AND CHEMICAL PROPERTIES OF BEEF BURGER.
- Authors
Torab, Maryam; Basti, Afshin Akhondzadeh; Khanjari, Ali
- Abstract
Meat products such as burgers are susceptible to microbial and chemical deterioration. Encapsulation of essential oils promotes their stability by protecting them against chemical, enzymatic and environmental changes, as well as covering the unwanted taste and odor. This study was conducted in order to evaluate microbial and chemical properties of beef burger incorporated with different concentration (0, 0.015 and 0.03 % v/w) of Zataria multiflora Boiss. essential oil in the free (ZMEO) and nanoliposomal forms (NZMEO) at refrigerated temperature. The dominant compounds of ZMEO in current study were carvacrol (46.40%), thymol (23.61%) and p-Cymene (16.37%). At end of study period, all samples incorporated with free and nanoencapsulated ZMEO showed significantly(P < 0.05) lower TVC, PTC and mold and yeast count than control samples (approximately more than 1 log CFU/g). Also the result showed, significant reduction of TVB-N and peroxide values of treated samples compared to control samples. Hence, ZMEO and NZMEO can be used as preservative agent to extend shelf life of meat products such as burgers in refrigerator condition.
- Subjects
ESSENTIAL oils; FOOD microbiology; HAMBURGERS; VITAMIN C content of food; REFRIGERATORS
- Publication
Carpathian Journal of Food Science & Technology, 2017, Vol 9, Issue 2, p93
- ISSN
2066-6845
- Publication type
Article