Packaging of foods by using edible antimicrobial films (EAF) incorporated with essential oils is able to reduce the spoilage of food due to surface contamination. Essential oils are highly volatile and have strong aromas that can affect their function and consumer acceptance. This paper discussed the effect of cinnamon essential oil (CEO) concentrations on the antimicrobial activity and sensory acceptability of EAF produced from seaweed through a casting method. The CEO was added into the formulations at 10, 20, 30, 40 and 50 g/kg levels. The EAF showed antimicrobial activity against the tested microorganisms with the highest antimicrobial activity at the concentration of 40 g/kg CEO. However, based on the results obtained from a sensory evaluation using a 7-points hedonic scale, the overall acceptability was 3.23 which was lower than the minimum acceptability score of 4. Hence, the highest acceptable level of CEO in the EAF was 30 g/ kg. It is recommended that the CEO of 30 g/kg could be incorporated into edible film and act as an alternative method to extend the shelf life of packaged foods.
The effect of two modified atmosphere (MA) conditions (80% CO2 : 20% N2 and 60% CO2 : 40% N2) on the shelf life of grouper fillets (Epinephelus sp.) stored at refrigeration temperature (2 ± 2 oC) were studied. Chemical and microbiological changes, and sensory alterations were monitored. Values were compared with those obtained from 100% air-stored samples. Modified atmosphere conditions slowed down the deterioration rate of grouper fillets. Results from chemical and microbiological analyses showed that fillets under MA were significantly better than those under 100% air-stored fillets throughout all storage periods, and sensory properties scored significantly (p<0.05) higher. The shelf life of fillets packaged in 80% CO2 : 20% N2 and 60% CO2 : 40% N2 were 18 and 14 days respectively, and seven days for 100% air-stored fillets.
Microorganisms are the major cause of spoilage in most seafood products. The present study was conducted to evaluate the effect of antimicrobial coating on the shelf life of smoked tilapia jerky. The antimicrobial coating solution was prepared by incorporating potassium sorbate (PS) and sodium benzoate (SB) into a coating solution made from sodium alginate, whereas the plain coating solution was prepared from sodium alginate without the addition of PS and SB. Tilapia jerky was coated with antimicrobial coating solution (AC) and plain coating solution (PC) respectively and storage quality was compared to sample without coating (WC). Tilapia jerky was stored at room conditions and drawn weekly to evaluate for microbiological and physical-chemical properties. Results showed that coating could retard microbial growth and prolong the shelf life of AC and PC samples for up to 28 and 14 days respectively, compared to WC samples spoiled after 7 days of storage. The use of antimicrobial coating provides a product with higher safety and better quality.
Kajian kebolehgunaan filem boleh dimakan untuk membungkus dan memelihara kualiti penyimpanan serbuk kopi segera telah dijalankan. Serbuk kopi segera dipek dengan uncang yang diperbuat daripada filem boleh dimakan dan seterusnya dibungkus dengan dua jenis pembungkus sekunder untuk melindunginya daripada terdedah kepada wap air, oksigen dan dicemari kekotoran. Serbuk kopi segera dimasukkan ke dalam bekas sekunder yang berlainan iaitu beg aluminum dengan penutup berzip (BA) dan kanister kertas berlapiskan aluminum (KK). Kedua-dua sampel BA dan KK dibandingkan dengan sampel kawalan iaitu jenis bahan pembungkus asal (AS) oleh pengilang terdiri daripada uncang aluminum berlaminat dan pembungkus sekunder ialah beg OPP/LDPE. Kandungan lembapan, keaktifan air dan bilangan mikroorganisma untuk serbuk kopi meningkat semasa penyimpanan. Namun peningkatan yang berlaku tidak menjejaskan kualiti dan tempoh simpan produk tersebut memandangkan penerimaan panel penilai sensori masih memberikan skor yang melebihi had minimum penerimaan iaitu 4, serta bacaan kandungan mikroorganisma yang rendah. Keputusan kajian menunjukkan bahawa serbuk kopi yang dipek dengan filem boleh dimakan mempunyai hayat penyimpanan sehingga setahun iaitu adalah standing dengan serbuk kopi yang dipek dengan beg aluminum berlaminat.
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