تأثیر پوشش خوراکی صمغ دانه ریحان و اسانس زیره سیاه بر ویژگی‌های میکروبی و شیمیایی فیله ماهی فیتوفاگ

URL: http://fsct.modares.ac.ir/article-7-6061-fa.html

URL: http://fsct.modares.ac.ir/article-7-34101-fa.html

/article-7-16993-fa.htm URL: http://fsct.modares.ac.ir

URL: http://fsct.modares.ac.ir/article-7-725-fa.html

AL-Jabri NN and Hossain MA, 2014. Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria. Beni-Suef University Journal of Basic and Applied Sciences 3(4): 247-253.      doi: 10.1016/j.bjbas.2014.10.011

Appendini P and Hotchkiss JH, 2002. Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies. 3(2): 113-126.‏        https://doi.org/10.1016/S1466-8564(02)00012-7

Arshad MS and Batool SA, ­­2017. ­Natural antimicrobials, their sources and food safety. Food Additives 87(1).     doi: 10.5772/intechopen.70197

Bagheri R, Izadi Amoli R­, Tabari Shahndash N and Shahosseini S R, 2016. Comparing the effect of encapsulated and unencapsulated fennel extraction the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Science and Nutrition 4(2): 216–222.         doi: 10.1002/fsn3.275

Berizi E, Hosseinzadeh S, Shekarforoush SSH and Barbieri G, 2018. Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage. International Journal of Biological Macromolecules 106: 1004-1013.  doi: 10.1016/j.ijbiomac.2017.08.099

Bourgou S, Pichette A, Marzouk B and Legault J, 2010. Bioactivities of black cumin essential oil and its main terpenes from Tunisia. South African Journal of Botany 76(2): 210-216.  https://doi.org/10.1016/j.sajb.2009.10.009

Brody AL, Bugusu B, Han JH, Sand CK and McHugh T H, 2008. Innovative food packaging solutions. Scientific Status Summary. Journal of Food Science 73(8): 107-116    https:// doi: 10.1111/j.1750-3841.2008. 00933.x

Chamanara V, Shabanpour B and Khomeiri M, 2012. An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. International Journal of Biological Macromolecules 50(3): 540-544.     https://doi.org/10.1016/j.ijbiomac.2012.01.016

Chytiri S, Chouliara I, Savvaidis IN and Kontominas MG, 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquaculture rainbow trout. Food Microbiology 21:157-165.      doi:10.1016/S0740-0020(03)00059-5

Erikson U, Misimi E and Gallart-Jornet L, 2011. Superchilling of rested Atlantic salmon: different chilling strategies and effects on fish and fillet quality. Food Chemistry 127(4): 1427–1437. doi:10.1016/j.foodchem.2011.01.036

Goʹmez-Estaca J, Lopeʹz de lacey A, Goʹmez-Guilleʹn MC, Lopeʹz-Caballero ME and Montero P, 2009. Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil. Journal of Aquatic Food Product Technology 18(1-2):46-52.   doi: 10.1080/10498850802581252

Ibrahim SM and El-Sherif SA, 2008. Effect of some extracts on quality aspects of frozen tilapia (Oreochromis niloticus L.) fillets. Global Vetrinaria 2(2): 62-66.

Joerger RD, 2007. ­Antimicrobial films for food applications: a quantitative analysis of their effectiveness. Packaging Technology and Science: An International Journal 20(4): 231-273. ‏https://doi.org/10.1002/pts.774

Jouki M, Yazdi FT, Mortazavi SA, Koocheki A and Khazaei N, 2014. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology 174: 88-97.  doi: 10.1016/j.ijfoodmicro.2014.01.001

Khazaeia N, Esmaiili M, Emam Djomeh Z, Ghasemlou M and Jouki, M, 2013. Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate Polymers 102: 199– 206.     doi: 10.1016/j.carbpol.2013.10.062

Khorrami M, Hosseini Parvar SH and Motamed Zadegan A, 2013. Effect of basil gum on the stability, rheological behavior and particle size of whey protein isolate emulsions. Journal of Food Processing and Maintenance 5 (2): 91-114

Kyrana VR, Lougovois VP and Valsamis DS,1997. Assessment of shelf life of mari cultured gilthead sea bream (Sparus aurata) stored in ice. International Journal Food Science and Technology 32(4):339 – 347       doi: 10.1046/j.1365-2621.1997.00408.x

Lee C H and Chin K B, 2020. Physical properties and structural changes of myofibrillar protein gels prepared with basil seed gum at different salt levels and application to sausages. Foods 9(6): 702 https://doi.org/10.3390/foods9060702

Lin C, and Lin C,2005. Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Control 16: 169–175.        doi:10.1016/j.foodcont.2004.01.007

Matak K E, Tahergorabi R, and Jaczynski J,2015. A review: Protein isolates recovered by isoelectric solubilization /precipitation processing from muscle food by‐products as a component of nutraceutical foods. Food Research International 77(4): 697–703.       doi.org/10.1016/j.foodres.2015.05.048

Mexis SF, Chouliara E and Kontominas MG, 2009. Combined effect of an oxygen absorber and oregano essential oil on shelf-life extension of rainbow trout fillets stored at 4°C. Food Microbiology 26: 598-605.     doi: 10.1016/j.fm.2009.04.002

Pavli F, Tassou C, Nychas G E and Chorianopoulos N, 2018. Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods, International Journal of Molecular Sciences 19(1): 150.     doi: 10.3390/ijms19010150

Phuong MN, Eileen M K and Emily DN, 2010. Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) Leaves. Journal of Food Chemistry 123(4):1235-1241.       doi: 10.1016/j.foodchem.2010.05.092

Ramos M, Jiménez A, Peltzer M and Garrigós M C, 2012. Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging. Journal of Food Engineering 109(3): 513-519.‏       https://doi.org/10.1016/j.jfoodeng.2011.10.031

Rashidaie Abandansarie SS, Ariaii, P and Charmchian Langerodi M, 2019. Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage. Food Science and Nutrition. 7 (12): 3969-3978.    doi: 10.1002/fsn3.1258

Song Y, Liu L, Shen H, You J and Luo Y, 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control 22(3): 608-615.      doi: 10.1016/j.foodcont.2010.10.012

Sonmezdag AS, Amanpour A, Kelebek H and Selli S, 2018. The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey. Industrial Crops and Products 124: 692-698. ‏https://doi.org/10.1016/j.indcrop.2018.08.053

Vasconez MB, Flores SK, Campson CA, Alvarado J and Gerschenson LN, 2009. Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings. Food Research International 42(7):762-769            doi: 10.1016/j.foodres.2009.02.026