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This study was designed and performed to evaluate the effect of using the active edible coating of sodium alginate containing different levels of rosemary extract on physicochemical and microbial properties of silver carp-chicken fillet mixed burger during storage. 5 treatments including uncoated burgers (control) with sodium alginate coating enriched with levels of 0, 0.5, 1 and 1.5% of rosemary extract were considered. Burgers were stored at -18 ° C for 3 months. Results showed that the use of sodium alginate coating significantly decreased the percentage of burger cooking drop. Enrichment of sodium alginate coating with different levels of rosemary extract improved its performance (P<0.05). The lowest total microbial count, psychrophilic bacteria count, TVN, PV and TBA were observed in coated burgers containing 1.5% of rosemary extract (P<0.05). There was no statistically significant difference in the performance of coatings containing levels of 1 and 1.5% of rosemary extract in decreasing TBA. Thus it is possible to use the active edible coating of sodium alginate containing 1.5% of rosemary extract to delay bacterial and oxidative spoilage of silver carp-chicken fillet burgers during a 3-month storage period at -18 ° C used.

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Abstract
Today, the use of plant extracts has been considered as natural preservatives or food additives with antioxidant and antimicrobial properties alone or in combination with edible coatings. The aim of this study was to investigate the effect of Eryngium caucasicum extract (0.75%) with combined edible coatings based on xanthan gum (1.5%) and guar (0.5%), an examination were carried out with 5 treatments of uncoated chicken fillets (control) fillets containing xanthan and guar coatings alone or in combination with Eryngium caucasicum extract and 3 replicates per treatment during a 12-day refrigerated storage. The results showed that Eryngium caucasicum extract significantly (p <0.05) improved the antibacterial function of guar coating. However, there was no effect on the antimicrobial efficacy of xanthan coatings. The lowest amount of pH was observed in the fillets containing xanthan and Eryngium caucasicum extract. Also, at the end of the period, the lowest amount of peroxide value and index of thiobarbituric acid was observed in the fillet coated with guar and Eryngium caucasicum extract (p <0.05). On the other hand, the type of edible coating did not have a significant effect on the content of total volatile nitrogen compounds. However, the effect of Eryngium caucasicum extract on improving the effectiveness of guar edible coating was significant in reducing total volatile nitrogen compounds of fillet (p <0.05). In general, the results showed that, given the antioxidant and antimicrobial properties of Eryngium caucasicum extract, it can be combined with edible coatings to increase the shelf life of chicken fillet at refrigerated storage.
Keywords: Xanthan, Eryngium caucasicum, chicken fillet, guar, shelf life

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To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

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Formation of nanocomposites in biopolymer coats can provide a new opportunity not only to improve the properties but also to reduce the price of these products. Also, nanocomposites, increase the efficiency of natural antibacterial materials. In order to investigate the antioxidant and antimicrobial effects of lemon grass extract and the amount of nanoclay on the efficacy of alginate-nanoclay composite coating of chicken fillet refrigerated storage, an experiment was performed in a completely randomized design with 6 treatments including alginate (2%) – nanoclay (1.5 and 3%) nanocomposite coating, without and with levels of 1.5 and 3% alcoholic extract of lemon grass and 3 replicates each treatment during 9 days. Results showed that contribution of nanoclay in the structure of nanocomposite coating was affected on its performance. Enrichment of alginate-nanoclay nanocomposite coating with lemon grass extract, added to its efficiency. Applying 3% of lemon grass extract in nanocomposite coatings, especially when using 3% nanoclay, significantly (p<0.05) reduced the number of psychrophilic bacteria, tiobarbitoric acid index, free fatty acids and total volatile nitrogen compounds and increased chicken fillets water holding capacity during refrigerated storage. The contribution of nanoclay in without extract nanocomposite coating, did not significantly affect the number of psychrophilic bacteria at the end of the storage period. In general, the efficacy of alginate-nanoclay nanocomposite coating in increasing the shelf life of chicken fillets in refrigerated conditions depends on the appropriate contribution of nanoclay and enrichment with the appropriate concentration of lemon grass extract.

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In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1^oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1^oC).

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In order to evaluate the effect of moderate dose gamma irradiation (10 KGr) on ​​antioxidant and antibacterial properties of Zataria multiflora Boiss, edible active coating containing normal and irradiated extract (1.5%) on base of Na-caseinate solution (8%) was prepared and shelf life of coated rainbow trout fillet was evaluted. An experiment was carry out with 4 treatments without coating (control), fillets coated with Na-caseinate (T1), and fillets coated with Na-caseinate enriched with  normal (T2) or irradiated (T3) Zataria multiflora Boiss extract and 4 replicates during 10 days at refrigerated (4±1^oC) storage. Chemical (TVN, TBA, PV) and microbial (TVC and PTC) tests were measured on days 0, 3, 6 and 10. The results showed irradiation of Zataria multiflora Boiss with a moderate dose of gamma rays, despite the possitive effects, did not cause significant changes in its antioxidant and antibacterial properties. But at the end of the storage period, the lowest levels of TBA (3.23±0.23 mg MDA/Kg), TVN (25.23±1.12 mg/100g) and psychrophilic bacteria counts (5.00±0.13 log cfu/g) was found in fillets containing active coating of Na-caseinate and irradiated Zataria multiflora Boiss extract (p <0.05). Therefore, Zataria multiflora Boiss extract can be used as normal or irradiated in the active coating of Na-caseinate, to increase the shelf life and quality of rainbow trout fillets at refrigerator temperature for at least 10 days.

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The methods used to maintain the quality of eggs during the storage period are mainly based on inactivating microorganisms and preventing mass exchanges. In order to investigate the effect of water washing and shell coating using active nanocomposite coating based on 2% carboxymethyl cellulose containing 3.5% nanoclay and 2% marjoram extract on internal quality and egg shell, an experiment with 4 treatments including control (unwashed and uncoated), washed and uncoated, unwashed and coated, washed and coated and 3 replicates during a 4-week storage period at ambient temperature (25±2^oC) with weekly evaluation the studied parameters were performed. At the end of the storage period, the highest values ​​of  HU (49.71±0.15), YI (0.32±0.00) and the lowest values ​​of WL percentage (3.07±0.02), albumen pH (8.59±0.02), TBARS (0.125±0.03 mg MDA/Kg) and TVC (2.75±0.05 log cfu/ml) were observed in coated eggs (P<0.05). In the evaluation of yolk color indices, coated eggs had significantly (P<0.05) higher values ​​of b^* (57.24), a^* (-7.72) and lower value of L^* (45/51). Regardless of the coating, egg washing had no significant effect on the evaluated parameters. Therefore, the use of active nanocomposite coating of carboxymethyl cellulose - nano montmorillonite - marjoram extract with barrier, antioxidant and antimicrobial properties is recommended to increase the shelf life of eggs at ambient temperature for 4 weeks.

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Reducing environmental hazards from the use of synthetic polymers has led to the diversity and development of new technologies for packaging perishable products, including animal, poultry and aquatic products. Natural polymers in the form of edible films or coatings can be used to produce biodegradable packaging. Cellulose derivatives including methylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose and carboxymethylcellulose are among the most popular polysaccharide hydrocolloids used in the production of films and coatings. The sensory, nutritional and functional properties of edible film and coatings can be modified by various materials and methods. Also, various active compounds are placed in the film and coating solution to improve the quality, stability and safety of packaged foods. Therefore, when using edible films and coatings, it is necessary to consider both the physical properties of biopolymer materials and their functional properties. Cellulose derivatives have been used in the packaging of animal products including raw animal meat, poultry and aquatic products, meat products derived from them and eggs in the form of  simple, composite and active edible films and coatings in order to maintain quality and increase shelf life. Legal, economic, cultural and marketing considerations must be considered in order to develop the use of biopackaging.

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To investigate the effect of molecular weight of chitosan and the type of plasticizer used in the composition of edible coating on internal quality parameters and morphology of eggshell, an experiment with 125 eggs in a completely randomized design with 5 treatments included uncoated eggs (control), coated based on chitosan with high molecular weight (450 kDa) or low molecular weight (65 kDa) and the use of glycerol or sorbitol and 3 replicates was conducted. Coating was done by immersion method and the eggs were stored at ambient temperature for 4 weeks. The internal quality parameters of eggs including weight loss (WL), Haugh unit (HU), yolk index (YI) and albumen pH were evaluated weekly. At the end of the storage period, scanning electron microscope (SEM) micrograph were prepared for eggshell morphology. The results showed that the edible coating based on chitosan improved significantly (P<0.05) all the evaluated parameters. At the end of the week 4, among these, the lowest values of WL (7.01 ± 0.90) and pH of albumen (8.90 ± 0.15) and the highest values of HU (± 3.23) 63.80) and YI (0.34 ± 0.06) were seen in eggs containing high molecular weight chitosan-sorbitol coating (P<0.05). In the SEM micrograph, more integrated and less porous and fractured in the mentioned group. Therefore, in order to improve the quality of edible coating based on chitosan as a biocompatible packaging to increase the storage time of eggs, chitosan with higher molecular weight and sorbitol as plasticizer are recommended.
 

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Eggs are one of the low-cost sources of protein and are also perishable, so maintaining their internal quality during storage is particularly important. The current research was carried out with the aim of the effect of nanocomposite coating on the physicochemical changes of eggs during storage for 4 weeks. Uncoated eggs (control) and eggs treated with a two-component coating of polyvinyl alcohol/chitosan (PC), a three-component film of polyvinyl alcohol/chitosan/montmorillonite (PCM) ), and PCM films incorporating concentrations of 2 and 4% garlic extract were evaluated in a total of 5 treatments and 3 replicates in a completely randomized design. The results showed that the concentration-dependent antimicrobial effect of garlic extract was higher against Staphylococcus aureus than Escherichia coli. The prepared films of active three-component PCM nanocomposite had greater thickness, higher tensile strength, and elasticity, lower solubility, less elongation at break, and lower water vapor permeability (p<0.05). At the end of 4 weeks of storage, the eggs coated with active three-component PCM nanocomposites had a thicker shell (0.400 mm) and a stronger shell (0.310 kg), causing less weight loss (About 4 %), Haugh unit (70.00) and yolk index (0.43) were higher and the lowest of total viable count bacteria (4.1 log cfu/ml). Therefore, using the three-component PCM nano-coating containing 4% garlic extract as a biodegradable packaging is possible to maintain the internal quality and eggshell and increase its storage time at ambient temperature.
 

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Eggs are one of the superior value natural sources of protein and other nutrients, at the same time, they are vastly perishable. Consumers' concern about egg contamination and transmission of pathogens, especially salmonella, increased the desire to use safe and packaged eggs. The environmental hazards of synthetic polymers as packaging materials have become a global problem, for this reason, their replacement with biodegradable ones has been developed. To overcome some physical and mechanical weaknesses as well as increase bio-polymers performance, they are combined (composite) and/or reinforcing agents and natural agents are used in their fabrication. A variety of plant essential oils and extracts are widely used in active packaging materials. The results of the studies showed that the barrier and functional properties of active biopolymers are improved due to their hydrophobic nature, as well as the antioxidant and antimicrobial properties of polyphenols content of essential oils and extracts. Egg packaging with these active biopolymers preserves internal quality during storage and ultimately extends its shelf life. In this article, an attempt has been made to review the use of plant chemical compounds (phytochemical) in active biopolymers for egg packaging based on polysaccharide, protein and aliphatic polyester