Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

被引：1
|
作者：
Rashidimehr, Azadeh [1 ]
Fazlara, Ali [1 ]
Zarei, Mehdi [1 ]
Pourmehdi, Mehdi [1 ]
Noshad, Mohammad [2 ]
机构：
[1] Shahid Chamran Univ Ahvaz, Ahvaz, Iran
[2] Agr Sci & Nat Resources Univ Khuzestan, Mollasani, Iran
来源：
FOODS AND RAW MATERIALS | 2019年 / 7卷 / 02期
关键词：
Burgers; surimi; cumin essential oil; thyme essential oil; air packaging; vacuum packaging; LACTIC-ACID BACTERIA; CATFISH RHAMDIA-QUELEN; PHYSICOCHEMICAL PROPERTIES; MICROBIOLOGICAL QUALITY; ANTIMICROBIAL ACTIVITY; SENSORY QUALITIES; LIPID OXIDATION; MINCED BEEF; STORAGE; FISH;
D O I：
10.21603/2308-4057-2019-2-301-310
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2 degrees C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.
引用
收藏
页码：301 / 310
页数：10
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