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مقالات فارسیISIکنفرانسهاژورنالها

Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation

محل انتشار: Iranian Journal of Chemistry and Chemical Engineering، دوره: 36، شماره: 5
سال انتشار: 1396
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 65

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لینک ثابت به این مقاله:
https://civilica.com/doc/2283648

شناسه ملی سند علمی:

JR_IJCCE-36-5_009

تاریخ نمایه سازی: 17 خرداد 1404

چکیده مقاله:

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during ۲۰ days of storage at ۴±۱˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in ۱۵ treatments and evaluated by ۲۰ stable semi-trained people using a ۹-point hedonic screen method on days ۰, ۵, ۱۰, ۱۵, ۲۰. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during ۲۰-day storage at ۴±۱˚C (P< ۰.۰۵), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers.

کلیدواژه ها:

Hedonic scale ، Sensory analysis ، Fish burger ، encapsulation

نویسندگان

Reza Shahinfar

Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

Saeid Khanzadi

Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

Mohammad Hashami

Departments of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

Mohammad Azizzadeh

Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

Aram Bostan

Food Nanotechnology Department, Research Institute of Food Science and Technology (RIFST), Mashhad, I.R. IRAN

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