fateme, aghamohammadi and peyman, qajarbeygi and Razagh, mahmodi and Saeed, shahsavari (2021) The Effect of Edible Coating based on Oleaster(elaeagnus angustifolia)flour and Beeswax in combination with Propolis extracts on Safety and Microbial Quality of Chicken breast Stored at Refrigerator. Masters thesis, qazvin university of medical sciences.qazvin.iran.
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Abstract
Given that chicken meat is a perishable food that the process of its spoilage accelerates under improper maintenance conditions and decreases its quality and shelf-life, using edible films and coats containing natural antimicrobial compounds is one of the ways of food storage and packaging that in addition to being biodegradable, they can be used to improve their quality and increase their shelf life by limiting the growth of microorganisms that cause spoilage and prevent oxidation of fats and proteins. This study has been conducted to evaluate the effect of edible coat of oleaster flour and beeswax containing ethanol extract of propolis in concentrations of 1 and 5% on the shelf life of chicken breasts meat at refrigerator temperature. Propolis extract was prepared by the method of immersion in alcohol. The chicken breast meat was coated in 3 groups: without inoculation of pathogenic bacteria, inoculated with Pseudomonas bacteria, Inoculated with Staphylococcus aureus bacteria by edible coat of oleaster flour and beeswax and propolis extract. Chemical properties (TVN, TBA, PH) microbial quality (aerobic bacteria, Mesophilic, Psychrophilic, Pseudomonas, Staphylococcus aureus), extract released volume (ERV), and sensory features of chicken breast meat. On days 1,3,5,7,10 in coated samples and control group kept in refrigerator temperature were evaluated. The results of microbial tests showed that the effect of edible coat of oleaster flour and beeswax with propolis extract on reducing the growth of aerobic mesophilic bacteria, psychrophilic and bacteria inoculated into chicken breast (Pseudomonas aeruginosa and Staphylococcus aureus) during storage at refrigerator temperature was significantly effective and microbial corruption in samples with edible coats was delayed in coated samples compared to samples without edible coats. The most antibacterial effect was observed on restraining gram-positive bacterial activity compared to gram-negative bacteria so that the treatment with 5% extract had a greater effect on reducing Staphylococcus aureus bacteria and its value reached 4/1 cfu/gr on the last day. By inhibiting the activity of microorganisms, samples with extract influenced significantly on the amount of ERV compared to control sample. So that its amount in uncoated samples is less than coated chicken meat samples which shows that bacteria growth that was more in uncoated samples, its amount decreased in all samples. On the last day, the lowest amount was related to the control sample and the highest amount was related to the sample with 5% extract. TVN and PH in samples with edible coats was lower than uncoated samples. In samples without edible coats their amount increased during storage. Samples containing 5% extract were significantly effective in reducing them. The highest amount of TVN was related to uncoated sample on the last day of storage (44/3±1/5), and the lowest amount was related to the sample with 5% extract (8/3±0/4) that this difference was significant (P<0/05). During storage, the amount of TBA increased in all samples, but the amount of increase in coated samples was less than uncoated samples. Using the extract in a concentration of 5% had a greater effect on reducing the rate of oxidation and its amount reached 0.66MDA/gr on the last they. Samples containing extract had a negative effect on the color parameter so that the lowest score on the last day was given to samples with 5% extract (1/2±0/422), And in comparison with other samples was significantly different(P<0/05) . Samples with 1% extract recorded higher sensory scores than control sample. According to the findings of this study, using extract in higher concentrations was effective in improving physicochemical properties, but negatively influenced sensory features. Generally, edible coat of oleaster flour and beeswax containing extract of propolis with anti-oxidant and anti-bacterial properties can be used to increase shelf life and to maintain the quality of chicken breast meat at refrigerator temperature. Keywords: chicken breast meat, shelf-life, oleaster flour, beeswax, propolis extract
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Thesis > Faculty of Health > Health and Food Safety |
| Depositing User: | Health School Students |
| Date Deposited: | 19 Jun 2022 06:19 |
| Last Modified: | 19 Jun 2022 06:19 |
| URI: | http://eprints.qums.ac.ir/id/eprint/11658 |
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