Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi-Reference-Cited by-同舟云学术

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

Published:2019-10-31 Issue: Volume: Page:301-310
ISSN:2308-4057
Container-title:Foods and Raw Materials
language:en
Short-container-title:

Author:

Rashidimehr Azadeh¹,Fazlara Ali¹,Zarei Mehdi¹,Pourmehdi Mehdi¹,Noshad Mohammad²

Affiliation:

1. Shahid Chamran University of Ahvaz

2. Agricultural Sciences and Natural Resources University of Khuzestan

Abstract

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°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.

Publisher

Kemerovo State University

Subject

Food Science

Link

http://jfrm.ru/files/archive/14/10.pdf

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