اخبار و اعلانات

 آمار

تعداد نشریات285
تعداد نشریات سازمان83
تعداد شماره‌ها3,086
تعداد مقالات34,446
تعداد مشاهده مقاله49,029,883
تعداد دریافت فایل اصل مقاله79,417,247
Satarzadeh, Ramin, Motallebi, Abbasali, Hosseini, Hedayat, AHARI, HAMED. (1403). The impact of chitosan nanoparticles coating with Sodium lactate on beef hamburger quality during storage at 4 °C: oxidative stability, microbial and sensorial characteristics. سامانه مدیریت نشریات علمی, 79(3), 529-540. doi: 10.32592/ARI.2024.79.3.529
Ramin Satarzadeh; Abbasali Motallebi; Hedayat Hosseini; HAMED AHARI. "The impact of chitosan nanoparticles coating with Sodium lactate on beef hamburger quality during storage at 4 °C: oxidative stability, microbial and sensorial characteristics". سامانه مدیریت نشریات علمی, 79, 3, 1403, 529-540. doi: 10.32592/ARI.2024.79.3.529
Satarzadeh, Ramin, Motallebi, Abbasali, Hosseini, Hedayat, AHARI, HAMED. (1403). 'The impact of chitosan nanoparticles coating with Sodium lactate on beef hamburger quality during storage at 4 °C: oxidative stability, microbial and sensorial characteristics', سامانه مدیریت نشریات علمی, 79(3), pp. 529-540. doi: 10.32592/ARI.2024.79.3.529
Satarzadeh, Ramin, Motallebi, Abbasali, Hosseini, Hedayat, AHARI, HAMED. The impact of chitosan nanoparticles coating with Sodium lactate on beef hamburger quality during storage at 4 °C: oxidative stability, microbial and sensorial characteristics. سامانه مدیریت نشریات علمی, 1403; 79(3): 529-540. doi: 10.32592/ARI.2024.79.3.529

The impact of chitosan nanoparticles coating with Sodium lactate on beef hamburger quality during storage at 4 °C: oxidative stability, microbial and sensorial characteristics

Archives of Razi Institute
مقاله 12، دوره 79، شماره 3، مرداد و شهریور 2024، صفحه 529-540    اصل مقاله (591.55 K)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.32592/ARI.2024.79.3.529
نویسندگان
Ramin Satarzadeh1؛ Abbasali Motallebi* 1؛ Hedayat Hosseini2؛ HAMED AHARI3
1Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3Department of Science and Technology, Science and Research Branch, Islamic Azad University, Tehran Iran
چکیده
In this study, the nano chitosan particles were produced by ionotropic gelation between sodium tripolyphosphate and chitosan. The effect of nano chitosan with or without sodium lactate coating was evaluated on physicochemical (pH, TBA, i.e., thiobarbituric acid, total volatile basic nitrogen and peroxide), microbial (total mesophilic and psychrotrophic viable counts, lactic acid bacteria, yeasts, and molds) and sensorial properties of beef burgers within 24 days of storage at 4 ° C. The solutions of 1% nano chitosan (T1), 2% nano chitosan (T2), 2.5 % sodium lactate (T3), 1% nanochitosan +2.5 % sodium lactate (T4) and 2% nanochitosan+2.5% sodium lactate (T5) were used for the coating. The results showed the increment of microbial growth of all treatments during storage time while the T4 and T5 samples had the lowest microbial counts which shows the synergistic effect of sodium lactate and nano chitosan. The pH of all samples was in acidic to neutral status (5.48 - 7.15) and increased during 24 days of storage and the pH value of T4 and T5 samples increased with a lower slope. On the other side, the evaluation of peroxide and TBARS values exhibited that nano chitosan had more efficient preservative effect than sodium lactate and both of them in alone form had lower antioxidant activity than their combined form. Furthermore, among all treatments, T4 and T5 samples have the best sensorial scores. These results indicated that nano chitosan and sodium lactate have synergistic effect and can be effectively applied to expand the shelf life of beef burgers.
کلیدواژه‌ها
Chitosan؛ nanoparticles؛ sodium lactate؛ shelf life؛ hamburger
عنوان مقاله [English]
تاثیر پوشش نانو ذرات کیتوزان با لاکتات سدیم بر کیفیت همبرگر گاو در طول نگهداری در دمای 4 درجه سانتی گراد: پایداری اکسیداتیو، ویژگی های میکروبی و حسی
سایر فایل های مرتبط با مقاله
مراجع
  1. Martins JT, Cerqueira MA, Vicente AA. In fl uence of a -tocopherol on physicochemical properties of chitosan-based fi lms. Food Hydrocoll. 2012;27(1):220–7.
  2. Denavi G, Tapia-Blácido DR, Añón MC, Sobral PJA, Mauri AN, Menegalli FC. Effects of drying conditions on some physical properties of soy protein films. J Food Eng. 2009;90(3):341–9.
  3. Valipour Kootenaie F, Ariaii P, Khademi Shurmasti D, Nemati M. Effect of chitosan edible coating enriched with eucalyptus essential oil and α‐tocopherol on silver carp fillets quality during refrigerated storage. J Food Saf. 2017;37(1):e12295.
  4. Giatrakou V, Ntzimani A, Savvaidis IN. Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiol. 2010;27(1):132–6.
  5. Prashanth KVH, Tharanathan RN. Chitin/chitosan: modifications and their unlimited application potential—an overview. Trends Food Sci Technol. 2007;18(3):117–31.
  6. Kreuter J. Nanoparticulate systems for brain delivery of drugs. Adv Drug Deliv Rev. 2001;47(1):65–81.
  7. Esmaeili M, Ariaii P, Roozbeh L, Maryam N, Pour Y. Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef. Journal of Food Measurement and Characterization. 2020;15(1):341–52.
  8. Du WL, Niu SS, Xu YL, Xu ZR, Fan CL. Antibacterial activity of chitosan tripolyphosphate nanoparticles loaded with various metal ions. Carbohydr Polym. 2009;75(3):385–9.
  9. Ramezani Z, Zarei M, Raminnejad N. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control. 2015;51:43–8.
  10. Jamilah MB, Abbas KA, Rahman RA. A review on some organic acids additives as shelf life extenders of fresh beef cuts. American Journal of Agricultural and Biological Science. 2008;3(3):566–74.
  11. Kamani J, Motalbei Moghanjoghi AA, Razavilar V, Rokni N. Effects of nanochitosan with and without sodium acetate coating on Pseudomonas fluorescens and the quality of refrigerated rainbow trout filets. Iran J Fish Sci. 2020;19(3):1479–99.
  12. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 2010;120(1):193–8.
  13. Sallam KI, Ishioroshi M, Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology. 2004;37(8):849–55.
  14. Li Y, Tang X, Shen Z, Dong J. Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique. Food Chem. 2019;287:126–32.
  15. Ghorabi RS, Khodanazary A. Effects of chitosan and nano-chitosan as coating materials on the quality properties of large scale tongue sole Cynoglossus arel during super-chilling storage. Iran J Fish Sci. 2020;19(5):2242–57.
  16. Xue ZX, Yang GP, Zhang ZP, He BL. Application of chitosan microspheres as carriers of LH-RH analogue TX46. React Funct Polym. 2006;66(9):893–901.
  17. Schelegueda IL, Zalazar LA, Gliemmo FM, Campos CA. Inhibitory effect and cell damage on bacterial flora of fish caused by chitosan, nisin and sodium lactate. Int J Biol Macromol. 2015;396–402.
  18. López-Caballero ME, Gómez-Guillén MC, Pérez-Mateos M, Montero P. A chitosan–gelatin blend as a coating for fish patties. Food Hydrocoll. 2005;19(2):303–11.
  19. Abou-Zeid KA, Yoon KS, Oscar TP, Schwarz JG, Hashem FM, Whiting RC. Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations. J Food Prot. 2007;70(11):2620–5.
  20. Schelegueda LI, Gliemmo MF, Campos CA. Antimicrobial Synergic Effect of Chitosan with Sodium Lactate , Nisin or Potassium Sorbate against the Bacterial Flora of Fish Antimicrobial Synergic Effect of Chitosan with Sodium Lactate , Nisin or Potassium Sorbate against the Bacterial Flora of Fish. 2012;1(3):272–81.
  21. Ye M, Neetoo H, Chen H. International Journal of Food Microbiology Effectiveness of chitosan-coated plastic fi lms incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. 2008;127:235–40.
  22. Deumier F, Collignan A. The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage. Meat Sci. 2003;65(3):1165–74.
23.Bonilla F, Chouljenko A, Lin A, Young BM, Goribidanur TS, Blake JC, u. a. Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality. Food Biosci. 2019;31:100426.

  1. Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem. 2009;115(1):66–70.
  2. Georgantelis D, Blekas G, Katikou P. MEAT Effect of rosemary extract , chitosan and a -tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 2007;75:256–64.
آمار
تعداد مشاهده مقاله: 11,853
تعداد دریافت فایل اصل مقاله: 574


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب