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Pistacia atlantica tree essential oil is known as an antimicrobial compound against most microorganisms. Lutein extract also has antioxidant properties that reduce oxidation. The aim of this study was to reduce sodium nitrite consumption in meat products that have caused common cancers in the community. In this research for the formulation sausage 40% chicken without sodium nitrite, 200 ppm, 400 ppm and 600 ppm of the extract of lutein pigment were used alone or in combination with 2 ml of Pistacia atlantica essence and, qualitative properties of the samples were compared, including antioxidant, microbial and sensory tests during 1, 10, 20 and 30 days after production (in refrigerator conditions), with control (without lutein pigment, Pistacia atlantica essence). The results showed that treatments containing higher concentrations of lutein extract pigment and also Pistacia atlantica essence had higher antioxidant potency and antimicrobial properties. Finally observed the sample containing 600 ppm of lutein pigment with 2 ml of Pistacia atlantica essence in the formulation seemed to be the most favorable for the color (a * or more intense redness (12.89) and b* or lesser jaundice (13.964)) also this sample in terms of antioxidant properties (3.06 mgMalondialdehyde/kg), total count (39x105 Cfu/g), mold and yeast (7.66 Cfu/g), coliform (Clostridium perfringens (11 Cfu/g) and Staphylococcus aureus (7.66 Cfu/g) and sensory properties was no significant difference with the control sample and selected as superior treatment. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of using portulaca oleracea as a source of plant antioxidants for feeding fattening male lambs, on carcass traits, meat quality, and oxidative stability. Twenty-one male lambs with an average weight of 24±1.5 kg and 150±15 days old were fed with one of the experimental rations included a diet without portulaca oleracea as control, a diet containing 7.5%, and a diet containing 15% portulaca oleracea, for 84 days. The muscle (Longissimus dorsi) samplewas used to determine pH, chemical composition, colorimetric properties, and oxidative stability of meat. Meat lipid oxidation was determined after 1, 7, and 30 days of refrigerated storage using thiobarbituric acid (TBARS). The use of portulaca oleracea in diets improved meat color characteristics such as L, chroma, and Hue. The highest ash concentration and the lowest meat moisture were observed in the treatment of 15% portulaca oleracea (P<0.05). Meat pH was the lowest in the first hour after slaughter but did not differ at 24 h. Compared to the control, in both treatment groups feeding the lambs with portulaca significantly reduced the concentration of Malondialdehyde in the meat of the lambs and increased the meat oxidative stability (P<0.05). The results of this experiment showed that feeding portulaca oleracea by improving properties such as color and increasing the meat oxidative stability improves meat quality, which may have lead to an increase in its nutritional value in terms of human health. [ABSTRACT FROM AUTHOR]

In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.41 mg GAE/g and 32.50 mg QE/g, respectively. Its antioxidant activity was found to be 39.75 and 52.43%, based on DPPH and ABTS radical scavenging activity, respectively. The presence of limonene in the CSEO was confirmed by furrier transform infrared spectroscopy. The CSEO was then combined with Cordia myxa fruit mucilage to produce an edible coating in order to improve the microbial and oxidative stability of buffalo meat during storage (10 days, 4 °C). Results showed that the growth of total viable count, psychrotrophic bacteria, E. coli, Staphylococcus aureus, and fUngi were significantly inhibited in the buffalo meat samples coated with CMFM+CSEO. The CMFM+CSEO edible coating was also more effective in inhibiting the oxidation progression and moisture and texture losses, in comparison with control sample. According to the sensory evaluation results, the CMFM+CSEO edible coating increased the shelf-life of buffalo meat samples; the samples were acceptable even at the end of storage period (10 days), but the control sample was unacceptable after 7 days of storage. Therefore, the edible coating based on Cordia myxa fruit mucilage and Citrus sinensis essential oil could be used as a natural preservative to increase the shelf-life of buffalo meat and other meat products. [ABSTRACT FROM AUTHOR]

Synthetic preservatives have been used in the food industry for many years. However, studies have shown that some of the synthetic preservatives can be dangerous for human health. Therefore, research on natural alternatives attracted more attention, recently. The purpose of this study was to evaluate the preservative effect of Marjoram extract at different concentrations (0 (control), 3, 6 and 9%) for injection before slaughtering the rainbow trout fillet during the refrigerated storage. Thus, 2 ml of blood was drawn from live fish and immediately 2 ml of each concentration of Marjoram extract injected to the live fish. Approximately, 30 minutes after injection, the fish were slaughtered (out of water), and then the fillets were refrigerated for 16 days. The quality of samples was determined by testing the pH, spoilage microorganisms and secondary lipid oxidation, Hem iron and total volatile nitrogen compounds on days 1, 4, 7, 10, 13 and 16 of storage. . The results showed that pre-slaughter injection of Marjoram extract significantly effects on the survival of treated fish. Also, severity of spoilage of the treated fish was reduced (p<0.05). The results of thiobarbituric acid index and the index of nitrogen compounds, indicated that the Marjoram extract was able to delay the lipid oxidation and decomposition of protein synthesis in rainbow trout fillets. Therefore, application of marjoram extract at 9% for survival of rainbow trout fillets is recommended. [ABSTRACT FROM AUTHOR]

In this study, the effect of bioactive ice slurry contains ginger extract and essential oils, was evaluated on maintenance quality improvement of rainbow trout during short-term storage. Fish were stored for 16 days in three ice slurry types (containing extracts and essential oils of ginger and control samples). During the four-day intervals chemical (Peroxide, Thiobarbituric acid, Free fatty acids and Total volatile nitrogen bases), Microbial (Total Viable Count and Psychrophilic count) and Sensory (Taste, Flavor, Color, Odor Texture and Skin appearance) tests were performed. The results revealed a significant difference in the quality of samples stored in ice slurry containing ginger essential oil and extract with the control sample. Ginger extract and essential oils had a positive effect on the taste and visual quality acceptance of samples. Oxidative and microbiological decay was controlled with ginger extracts and essential oil. Using bioactive ice slurry, rainbow trout storage period was increased four days. [ABSTRACT FROM AUTHOR]

The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted common kilka and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolate recovered form gutted kilka with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fish isolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, the whiteness of the samples recovered with pH-shift process was quite lower than the muscle surimi which reveals the necessity of more research in this area. [ABSTRACT FROM AUTHOR]

Background and Objective: Considering the environmental problems raised from current plastic packaging, edible and biodegradable films could be developed and also be effective in controlling the chemical and microbial properties of food especially if their effect be strengthened by adding natural antioxidant and antimicrobial agents like herbal essential oils. This study aimed at assessing the effect of packaging with chitosan film containing garlic essential oil on the chemical changes of chicken fillet during storage at refrigeration temperature. Materials and Methods: Different levels of garlic essential oil (0, 0.5, 1 and 2%) were used in chitosan film preparation. Through casting method and using glycerol as plasticizer and tween 80 as emulsifier, different films were prepared after homogenization and molding. Chemical tests were conducted in days 0, 2, 4, 7, 10, and 14 on chicken fillets covered with different films and stored at 4 °C. Statistical analysis was performed using SPSS software. Results: Samples covered with different films showed lower values for pH, total volatile nitrogen (TVN), Thiobarbituric acid-reactive substances (TBARs), and peroxide index (P.V) compared with controls during the study (p &le 0.05). Generally, a dose-dependent trend was observed by essential oil addition. Conclusion: Chicken packaging with chitosan film especially by adding various levels of garlic essential oil could had a preventive effect on major chemical spoilage factors. Considering the relatively similar preventive effect of 1 and 2 % essential oil levels and also economic aspects, optimum dose for essential oil could be 1 % in the film. [ABSTRACT FROM AUTHOR]