Polymer Science and Technology

Biography

Biography: Sepehr Haghighi

Abstract

The aims of the present study was to evaluate the effects of Gelatin reinforced by Nanocelluluse particles incorporated Buninum persicum and Ziziphora clinopodioides essential oil on chemical (TVN, pH and PV), microbial (Total mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Enterobacteriaceae family) and sensory properties (odor, color and overall acceptability) of chicken fillet during storage at refrigerated temperature (4±1ºC) for 9 days. The chemical compositions of the Ziziphora clinopodioides and Buninum persicum essential oil were identified by gas chromatography coupled with mass spectrometer detector (GC-MS. Based on the results of the present study, incorporation of Gelatin- cellulose nanoparticle , ZEO and BEO improved the water vapour permeability coefficient (WVPC). The lower lightness (L*) and higher redness (a*) and consequently a darker color was found in the film incorporated with GFL. According to our results, the antibacterial activitiy of Gelatin-nanocelloluse particle film incorporated with BEO and ZEO minimize the bacterial effects, improve the quality and finally extend the shelf life of the product. Based on studied microbial and chemical indices, the shelf life of chicken fillet samples were inhanced for 9 days. In general, introducing higher concentrations of the ZEO and BEO had not adverse effect on the organoleptic properties of treated samples compared to those of control sample during times of storage. Due to higher chemical and microbial growth, untreated samples of chicken meat had lower odor, color and overall acceptability. Based on our findings, gelatin-nanocelloluse film together BEO and ZEO could be a good method to keep meat during cold storage without any significant bacterial growth and lipid oxidation as well as without remarkable loss of the overall quality.