Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio)

Noori, Seyyed Mohammad Ali; Khanzadi, Saeid; Fazlara, Ali; Najafzadehvarzi, Hossein; Azizzadeh, Mohammad

doi:10.1016/j.lwt.2018.07.014

Cited by 25 publications

(22 citation statements)

References 28 publications

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“…Big intensity peak can be observed for a small population of large droplets; however, smaller intensity peak can be noticed for a similar population of small droplets (Acevedo‐Fani et al, ). Considering Table in the present study, the peak related to the number of droplet was narrow and high (the peak around 100 nm with number of about 100% and the lower PDI of nanoemulsions that presented the efficiency of ultrasonication method and implied that after ultrasonication, the droplets mostly had very small diameters) (Noori, Khanzadi, et al, ).…”

Section: Resultsmentioning

confidence: 54%

“…Some researchers firstly fabricated EO nanoemulsions by emulsification methods, and then it was added into biopolymer coating solutions, such as sodium caseinate (Noori, Khanzadi, et al, ) and chitosan (Donsì et al, ; Severino et al, ), and vigorously mixed, using an Ultra Turrax T25. However, in the present study, nanoemulsions were fabricated by the incorporation of ZEO in sodium alginate solutions prior to the sonication process.…”

Section: Resultsmentioning

confidence: 99%

“…Spoilage risk of fresh fish products is higher than that of other foods. Fish muscle spoils due to biological reactions, such as the oxidation of lipids, action of endogenous enzymes and metabolic activities of microorganisms that end in a short shelf life (Hamzeh & Rezaei, ; Noori, Khanzadi, Fazlara, Najafzadehvarzi, & Azizzadeh, ).…”

Section: Introductionmentioning

confidence: 99%

“…To the best of our knowledge, few studies have used nanoemulsions to extend the shelf life of meat products (Amiri et al, ; Noori, Khanzadi, et al, ). Furthermore, there have been no studies dealing with the changes in the microbial flora of fish fillets under the effect of Zataria multiflora Boiss essential oil (ZEO) in nanoemulsion form formulated for meat products.…”

Section: Introductionmentioning

confidence: 99%

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Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

et al. 2020

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In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was investigated at three concentrations (i.e. 0.25%, 0.5% and 1% [w/v]) in 16 days of storage at 4°C. Moreover, a comparison was made between the fabricated coarse emulsion and nanoemulsion coatings by particle size and polydispersity index analyses. Sample analysis was performed with regard to total viable count (TVC), total psychrophilic count (TPC), hydrogen sulphide‐producing bacteria count (HSC) and Enterobacteriaceae count (ENC) on days 0, 4, 8, 12 and 16. According to the findings, all the samples showed increased microbial counts during the storage periods. The highest reduction rates of TVC (about 2 log CFU/g), TPC (about 1 log CFU/g), HSC (about 1.5 log CFU/g) and ENC (about 3 log CFU/g) were observed in the nanoemulsion of alginate containing 1% w/v ZEO (NE 1%) samples, compared with alginate and control samples. The microbial growth was significantly inhibited in all treatments, compared with that in the control (p < .05). Accordingly, it can be concluded that nanoemulsion coating was more effective than coarse emulsion to prolong the durability of fish fillets and revealed a faster and greater inhibition of microbial flora, compared with coarse emulsions during the storage time.

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Section: Resultsmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

et al. 2020

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“…As it is demonstrated in the Figures , prolonging the exposure to different treatments resulted in a decrease ( p < .05) in the count of all bacteria, hence treating for 30 min lead to more reduction in all of the studied microorganisms compared to 15 min. The effect of lactic acid on the extension of the microbiological shelf life has been reported in many investigations (Noori et al, ). Lactic acid is considered as a strong anti‐bacterial agent, especially as the pH reaches to pKa of 3.86, due to free lactic acid disseminating through cellular membranes (Miller, ).…”

Section: Resultsmentioning

confidence: 99%

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

Hashemi

Abhari

Khaneghah

2019

Food Science & Nutrition

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In order to reduce the risk of microbial contamination in fresh radish (Raphanus raphanistrum) and ensure its safety, combined effects of ultrasound and lactic acid in inactivating microorganisms and quality changes of radish were studied. Fresh radish samples were inoculated with Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella sonnei separately and were treated with lactic acid (L) 1% and 2%, ultrasound (U) with the amplitude of 0%, 25%, 50%, and 75% for 15 and 30 min and their combination. The quality parameters, including total phenol content, firmness, and total color change, were evaluated on the day of the experiment and after 24 hr of cold storage. Results showed that both applied treatments and their combinations had significant (p < .05) inhibitory effect on all of the studied bacteria. Total phenolic content of the ultrasound treated samples led to higher amounts comparing to other samples. Results showed that using ultrasound power (75%), for 30 min significantly (p < .05) decreased the firmness of samples after 24 hr of cold storage. In conclusion, the application of ultrasound and lactic acid can extend the shelf life of fresh radish.

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Cellulose‐based absorbent pad loaded with Carum copticum essential oil for shelf life extension of refrigerated chicken meat

et al. 2022

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This study aimed to investigate the effect of active absorbent pad containing Carum copticum essential oil (C. copticum EO) on shelf life and quality of refrigerated chicken meat. C. copticum EO release, total viable count (TVC), pH, total volatile nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated during 18 days of storage. The results showed that the release of thymol decreased gradually during storage and reduced to the lowest level on day 21. Active pad resulted in lower TVC, TVB‐N, pH and TBARS level compared with the reference/without active pad. The sensory quality of chicken meat was maintained longer compared to the control sample, which was attributed to the significant antimicrobial and antioxidant activity of C. copticum EO against spoilage microorganisms. Active absorbent pad loaded with 100 μl C. copticum EO demonstrated the best performance in extending the shelf life and maintaining the sensory attributes of the refrigerated chicken meat.

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Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio)

Cited by 25 publications

References 28 publications

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes

Cellulose‐based absorbent pad loaded with Carum copticum essential oil for shelf life extension of refrigerated chicken meat

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