Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready‐to‐eat mortadella‐type sausages during refrigerated storage

Abstract

Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage.

Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

“…These authors reported that during the storage time (20 days), significantly higher TBA values were evident in control samples than those coated with chitosan film or chitosan film incorporating green tea extract. The decrease in the lipid oxidation of samples coated with CH, CH+TPEO or CH+TMEO may be, probably, due to a sharp release of active compounds from those films during first days of storage as mentioned Moradi et al (2011). These results showed that the incorporation of EOs in the films improved the protection of the meat samples against lipid oxidation.…”

“…At day 14, again the CCH samples in which CH+TPEO 2 % and CH+TMEO 2 % was used showed the lowest TBA values (p<0.05) with reductions in the oxidation degree when compared with control of 26.86 and 37.17 % respectively with statistically differences (p<0.05) between them. At the end of experiment (day 21) the CCH sample coated with CH+TPEO 2 % showed the lowest (p<0.05) TBA values with a reduction in the oxidation degree regarding to uncoated CCH sample of 28.37 % followed by the CCH sample coated with CH+TMEO 2 % (p < 0.05) with a Moradi et al (2011) who reported that a cooked meat product coated with chitosan films containing Zataria multiflora Boiss EO had lower degrees of lipid oxidation than uncoated control sample. In the same way, Suman et al (2010) showed that coating ground beef patties with chitosan reduced TBARS values and improved the surface red color of patties as compared to uncoated samples.…”

“…These authors reported that incorporation of chitosan film with green tea enhanced the antimicrobial properties of the film, as total aerobic counts, yeasts, and molds in the sausages wrapped with chitosan-tea film were lower than those wrapped with chitosan film. Moradi et al (2011) studied the effectiveness of chitosan films containing Z. multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial (lactic acid b a c t e r i a , a e r o b i c m e s o p h i l e s a n d i n o c u l a t e d L. monocytogenes) characteristics of mortadella sausage. They informed that the growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days.…”

Antibiotic Resistance Pattern and Biofilm Formation Ability of Clinically Isolates of Salmonella enterica Serotype typhimurium

“…Prior to the experiment, the bacterial cultures were reactivated by two subcultures LB broth. Bacterial suspensions were prepared according to Moradi et al 2011 (6).…”

Efeito do armazenamento sobre a cor de filmes de quitosana

“…Somente para os padrões vermelho (RSIN e RSEX) e verde por RSEX este comportamento foi oposto (Figura 4a e Figura 4b). Resultados similares foram obtidos por Du et al [42] e por Moradi et al [43] , em que o aumento da concentração de óleos essenciais de canela e extrato de uva diminuiu a luminosidade e a transparência dos filmes. Sanchez-González et al [44] , afirmaram que a inclusão de óleo essencial de tomilho diminuiu o brilho superficial pelo incremento da rugosidade e das irregularidades devido à migração do óleo à superfície.…”