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Showing 14 results for Shahdadi
Volume 7, Issue 4 (2-2018)
Abstract
Rapid technological changes, intense competition of enterprises, and globalization have transformed the phenomenon of financial distress and corporate bankruptcy into a major issue in financial and investment literature. Bankruptcy attracted the attention of financial sector activists, including investors, lenders, suppliers, business partners, and governments. Considering the role of intellectual capital in organizations, one can expect that companies with a richer intellectual capital are more intelligent in avoiding bankruptcy. The purpose of this research is to investigate the role of intellectual capital and its components (including human capital, structural capital, and customer capital) on firms’ probability of bankruptcy in Tehran Stock Exchange. For this purpose, the data of 147 firms from Tehran Stock Exchange that are selected by systematic elimination method were studied during time period of 1387 to 1393. In order to measure the intellectual capital, the PULIC model applied and to assess the probability of bankruptcy, conversion of Zscore results (from Altman Model) to the probability used. Also, to test hypotheses, multivariate regression models with hybrid data have been used. The results of the hypothesis test show that intellectual capital and its components have reverse (negative) and significant effects on the firms’ probability of bankruptcy in Tehran Stock Exchange.
Sedigh Azizi, Reza Naderloo, Adnan Shahdadi, Mohammad Sharif Ranjbar,
Volume 13, Issue 4 (11-2024)
Volume 13, Issue 4 (11-2024)
Abstract
Mudflats are situated at the interface between land and sea, transitioning from submerged during high tide to exposed during low tide. For burrowing animals, especially crabs, mudflats serve not only as nesting sites but also as feeding grounds. This study aimed to examine the morphology and estimate the density, of the crab Leptochryseus kuwaitense using their burrows in the mudflats of Khor-Khoran during the winter 2023. For this purpose, the mudflat above the mangroves was divided into three zones: the upper intertidal (station one), the mid-intertidal (station two), and the lower intertidal (station three) zones. The results of the study showed that the number of burrows was higher in the mid-intertidal zone compared to the other two zones, likely due to higher moisture levels and less human pressure. The diameter of the burrow entrances increased from station one to station three, with a significant difference observed between station one and station three . The morphology and structure of the burrows in the lower intertidal zone were more complex, likely due to competition with other species.
Volume 16, Issue 95 (January 2019)
Abstract
This research was carried out to study the antifungal effect of aqueous extract and powder of Pistacia atlantica at 0, 0.5, 1, 2.5 and 5% on the growth of Aspergillus flavus and Aspergillus niger. Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the baneh extract and powder was certified against Aspergillus niger and Aspergillus flavus in concentrations of 0.5, 0.4, 0.3, 0.2, 0.1 and 0.05 g /ml were determined by Serial Dilution technique. After preparing lactic cheese samples, a 10 mm piece was placed inside the plate and 3 μl Aspergillus flavus and Aspergillus niger was added to its center. Plates were incubated at 26 ° C for 3 weeks and the zone diameter of mold growth was measured. The results showed that by increasing the storage period, the growth zone diameter of Aspergillus flavus and Aspergillus niger in all of treatments increased. The treatments had a greater effect on the control of Aspergillus flavus mold growth than that of Aspergillus niger in lactic cheese. In mold and yeast counting, the highest count was observed for control treatment and the lowest increase was related to treatment containing 5% extract of Pistacia atlantica. The experimental treatments also significantly affected the sensory properties of the cheese samples. The highest taste scores were for samples containing 0.5 and 1% Pistacia atlantica extract. The samples containing more levels of extract (2.5 and 5 %) were less scored in terms of flavor and taste than those containing powder of Pistacia atlantica. From the findings of this study, it can be concluded that extracts and powder of Pistacia atlantica have an appropriate antifungal activity against Aspergillus niger and Aspergillus flavus, Therefore, they can be used in medical pharmacology, food industries and health affairs as drugs and anti-fungal elements.
Volume 16, Issue 95 (January 2019)
Abstract
Plant essential oils and extracts are the compounds that can inhibit bacterial growth at low concentrations. Also, these materials are mostly strong antioxidants and the presence of these two properties together increases the shelf-life of fish. This study was done to investigate effect of various concentrations of caraway and thyme essences on chemical and microbial quality of common carp fillet. Different concentrations of essential oils (0, 500, 1000 and 2000 mg/l) were added to fish samples and some chemical and oxidation factors, microbial quality and sensory properties of the samples were determined. The results showed the lowest levels of total volatile basic nitrogen was related to 2000 mg/l thyme essential oil (24.6 mg/100 g fillet) and the highest amount of total volatile basic nitrogen were observed in control treatment (75.11 mg/ 100g fillet) at refrigerator temperature. TBA levels in all treatments increased with increasing storage time and at the end of the storage period, except in 500 and 1000 mg/l thyme essences treatments, there was significant difference among all experimental samples (p<0.05). The results showed that various concentrations of essences reduced the total count and Psychrotrophic bacteria compared to the control. At the end of the storage time, treatment of 2000 mg/l caraway essence, 1000 mg/l caraway essence and 2000 mg/l thyme essence had the lower Psychrotrophic bacteria than the other samples. Treatments with 1000 and 2000 mg/l caraway essences in freezing conditions received the most colors score. The highest score of texture was related to 2000 mg/l thyme essential oil at refrigerator temperature. Samples containing 1000 mg/l caraway essence in freezing temperatures had the highest odor score. In general, 1000 and 2000 mg/l concentrations of thyme essence due to acceptance of the organoleptic characteristics from the consumer view as well as reduce microbial growth and chemical factors are recommended.
Volume 17, Issue 103 (September 2020)
Abstract
The aim of this study was to investigate the effect of microencapsulation of probiotic bacteria with sodium alginate/resistant starch and sodium alginate/chitosan by extrusion method on qualitative and rheological properties and viability of bifidobactrium animalis subs lactis in Aloe vera doogh. 10% of aloe vera gel with different concentrations of whey (5, 10 and 15%) and inulin (0.5, 1 and 1.5%) added to probiotic doogh and their effect on the protection of Probiotic bacteria and qualitative properties were evaluated. The results showed that increasing the level of inulin had no significant effect on pH. Increasing the percentage of whey up to 5% had no significant effect on the pH, but increasing more than 5% significantly decreased the pH of the doogh samples during storage period. In terms of sensory properties samples containing 1% inulin and microencapsulated bacteria with sodium alginate/chitosan had highest scores in flavour while lowest score was observed in control treatment (without inulin and whey) and free bacteria. Doogh samples containing 1.5% inulin had the lowest serum separation and the control sample (without inulin and whey) showed the highest serum separation at the end of storage period. In general, samples containing microcapsules had a lower serum separation than samples containing free bacteria. The highest viscosity and consistency coefficients were observed in the doogh samples containing 1.5% inulin. The microencapsulation process increased the apparent viscosity, consistency index and loss modulus and decreased the flow behavior index of the doogh samples. Microencapsulation of probiotic bacteria by sodium alginate / resistant starch and chitosan and use of whey and inulin in doogh samples increased their viability during storage period.
Volume 18, Issue 112 (May 2021)
Abstract
Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin–Ciocalteau and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (61.37-70.58), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22/6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product.
Volume 18, Issue 113 (july 2021)
Abstract
In this study, the effect of various concentrations of date syrup as a sugar substitute in ratios of 0, 50 and 100% on quality characteristics of dairy dessert was evaluated. Properties of dairy dessert such as pH, acidity, rheological properties, sensory properties and viability of probiotics in 5 ˚c were determined. Results showed that by increasing date syrup concentration and amount of probiotic bacteria, pH decreased and as the storage progressed significant trend in the pH was observed for all treatments. Studied treatments had statistically effect on viscosity. Addition of date syrup decreased apparent viscosity, consistency coefficient and increased flow behavior index. The most and lowest viscosity was observed in control (1364.1 mPa.s) and 100% date syrup treatments (599 mPa.s), respectively. Sensory properties were affected by date syrup concentrations. Treatment with 50% date syrup had higher scores than others. The number of viable cells of probiotic bacteria was reduced significantly during storage period. The lowest and highest of viability of probiotic bacterial was observed in 100 and 50 % date syrup treatments, respectively. The results suggest that using of date syrup at concentrations of 50% improve sensory and physical properties and can increase viability of probiotic bacteria of dairy dessert samples.
Volume 18, Issue 114 (August 2021)
Abstract
Nowadays, the food industry is looking for new technologies to increase the shelf life of various products. Furthermore, as consumer's demand for more “healthier” meals (free of conventional chemical preservatives) has increased in the last decade. In this study, edible sago starch coating containing leave extract of Withania Somnifera (0.125 and 0.25 mg/ml, 1 and 2 times MIC, respectively) was applied onto chicken fillet to extend its shelf life at 4 ˚C. Examination of coated chicken fillets showed that active film of sago starch inhibited the microbial load (aerobic bacteria, coliform and Staphylococcus aureus bacteria) of chicken fillets. The results of chemical analysis of chicken fillet also showed that the coated samples had less volatile nitrogen compounds, thiobarbituric acid index and peroxide value than control. In general, the results of this study showed that the edible film produced from sago starch containing Withania Somnifera extract increases the shelf life of chicken fillets.
Volume 18, Issue 121 (March 2022)
Abstract
In recent years, the tendency to use antimicrobial films and coatings has increased, which has increased the quality, safety and shelf life of food. In this study, basil seed mucilage coating containing different concentrations of Caraway extract (0, 1, 2.5 and 5%) was used to increase the shelf life of lactic cheese. Cheese samples were subjected to various microbial, physicochemical and sensory tests. The results of physicochemical evaluation showed that with increasing the storage period, moisture content and pH decreased and acidity increased in all coated cheeses. Sensory evaluation of lactic cheeses showed that the aroma, taste and overall acceptance of coated cheeses containing lower concentrations of Caraway (1 and 2.5%) were better compared to the control sample, while in coated cheeses Containing high concentrations of the extract (5%) due to the negative effect of Caraway extract on the organoleptic properties of cheese, the overall acceptance was significantly reduced. Coating with basil seed mucilage and Caraway extract significantly reduced the total count of bacteria and molds compared to the control sample. Also, the total microbial count and the number of mold and yeast in all samples increased over time and this increase was more in the control sample. In general, it can be concluded that the oral coating of basil seeds mucilage containing Caraway extract can be used in food packaging systems, especially for lactic cheese.
Volume 19, Issue 124 (June 2022)
Abstract
This study was performed to evaluate the different levels of celery puree on the physicochemical properties and viability of probiotic bacteria in yogurt. The results showed that at the end of the storage period, the highest pH was observed in the sample containing 10% celery. With increasing the storage period, the acidity increased and the highest and lowest acidity at the end of the storage period was observed in control and treatments with 10% celery, respectively. Yogurt samples containing 10% celery showed the lowest serum separation rate and control samples showed the highest. In the case of sensory properties, treatments with 10% celery obtained the highest scores of taste, odor, texture and general acceptance. The highest and lowest color scores were related to the treatment containing 5% of celery and control, respectively. Evaluation of rheological properties showed that in all samples, the viscosity decreased with increasing shear rate and samples containing 10% celery have a higher viscosity than other samples. At the end of the storage period, the highest vaiability of probiotic bacteria was observed in yogurt samples containing 10% celery. According to the results of this study, probiotic yogurt containing celery can be introduced as a useful product due to its desirable sensory and probiotic properties.
Volume 19, Issue 128 (October 2022)
Abstract
The aim of this study was to compare the vacuum production of barberry (Berberis vulgaris) leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed.
Volume 19, Issue 131 (January 2022)
Abstract
The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period.
Volume 25, Issue 4 (Winter 2021)
Abstract
Introduction
Examining the major challenges of tourism businesses at the local level is a cognitive function of environmental elements in a particular geographical context for which there is no repetitive pattern to measure. This issue is manifested in other ways in developing countries, including Iran; Tourism businesses emerge spontaneously, without knowledge and planning, without considering all aspects. As a result, their stability is practically lost and their success rate is reduced in the long run. In this regard, we can study the challenges of advancing tourism businesses in the villages of Sardouyeh district in Kerman province, which is due to the special geographical and climatic location of this region, and is considered as it has introduced rare and exceptional natural ecosystems in desert areas, and its tourism capacity has provided opportunities for local communities to thrive. However, businesses are created solely because of the prevailing tourism climate in the region. In practice, entrepreneurs do not have good financial support and if this situation continues, they will be exposed to widespread failure. In line with this need, the primary question that arises in this regard is; what are the main problems facing tourism entrepreneurs in the field of business development? Answering this question based on the analysis of answers will enable us to answer the question that, according to the lived experience of entrepreneurs, what are the challenges facing them? How effective are the key components?
Methodology
In the fundamental theory method, an attempt was made to collect data from people who have experiences with the phenomenon in question. So, people who had no experience were left out. According to Paul King Horn, the sample population could range from 15 to 55. Therefore, our statistical population in this study is formed by 54 entrepreneurs using snowball method in major tourism routes.
The purpose of this study is to provide a successful indigenous model to identify challenges affecting the status of tourism business ecosystem in Iran. The present study consists of three separate and at the same time complementary parts in order to observe the principle of integration in order to achieve a successful model. The first part of this research includes the lived experience of entrepreneurs in the field of tourism business, which was used to identify 54 entrepreneurs working in this field using the snowball method. The seven thematic codes, which were composed of the results of the components of other models of the tourism business ecosystem, were provided to the entrepreneurs, and a number of central codes were extracted according to the comments made about the problems facing their business. Complementary to this method, some other codes are extracted from the findings of other research in the form of meta-combined method and by observing the principled steps of those codes which are independent of their repetition by entrepreneurs and also with expert opinion and in accordance with local conditions, and formed a total of 31 core codes. After identifying the core codes, it was related to futures studies to identify the effective components with MicMac software. The results of this section show the impact of variables such as the seasonality of businesses following climate issues; access restrictions; existence of time-consuming bureaucracies and administrative formalities; poor knowledge of entrepreneurs about tourism jobs; misplaced imitations of the businesses of those around you; weakness in entrepreneurial culture and acceptance of innovations; weakness of educational issues and the impact of variables such as the level of legal literacy of entrepreneurs; poor support services and counseling; existing corruption and discrimination; numerous structural and managerial problems; poor organization of tourism businesses; low spirit of cooperation and participation.
Results and Discussion
The first part of this research includes the lived experience of entrepreneurs in the field of tourism business, which was used to identify 54 entrepreneurs working in this field using the snowball method. The seven thematic codes, which were composed of the results of the components of other models of the tourism business ecosystem, were provided to the entrepreneurs, and a number of central codes were extracted according to the comments made about the problems facing their business. Complementary to this method, some other codes were extracted from the findings of other researche in the form of meta-combined method and by observing the principled steps of those codes which are independent of their repetition by entrepreneurs and also with expert opinion and in accordance with local conditions, and formed a total of 31 core codes. After identifying the core codes, it was related to futures studies to identify the effective components with MicMac software. The results of this section show the impact of variables such as the seasonality of businesses following climate issues; access restrictions; existence of time-consuming bureaucracies and administrative formalities; Poor knowledge of entrepreneurs about tourism jobs; misplaced imitations of the businesses of those around you; weakness in entrepreneurial culture and acceptance of innovations; weakness of educational issues and the impact of variables such as the level of legal literacy of entrepreneurs; poor support services and counseling; existing corruption and discrimination; numerous structural and managerial problems; poor organization of tourism businesses; low spirit of cooperation and participation.
Conclusion
At the beginning of this report, there was a lack of consensus and shortcomings regarding the local definition of entrepreneurial businesses, as well as the lack of a comprehensive method and approach. Therefore, an attempt was made to redefine the phenomenon of indigenous entrepreneurship in the form of a phenomenological approach and then by relating the central codes to future research discussions and the structural equations of these relationships. This can help researchers in other disciplines to focus their research and methodologies in a coordinated approach to improving understanding of the subject. Also, explaining what and why entrepreneurship in this research showed that the obtained results can lead to the creation of a research realm or scope and field that is accepted by researchers and in turn can reduce the non-cumulative nature.
Keywords: Entrepreneurship ecosystem, tourism businesses, fundamental theory, meta-combined method, futures studies.
Examining the major challenges of tourism businesses at the local level is a cognitive function of environmental elements in a particular geographical context for which there is no repetitive pattern to measure. This issue is manifested in other ways in developing countries, including Iran; Tourism businesses emerge spontaneously, without knowledge and planning, without considering all aspects. As a result, their stability is practically lost and their success rate is reduced in the long run. In this regard, we can study the challenges of advancing tourism businesses in the villages of Sardouyeh district in Kerman province, which is due to the special geographical and climatic location of this region, and is considered as it has introduced rare and exceptional natural ecosystems in desert areas, and its tourism capacity has provided opportunities for local communities to thrive. However, businesses are created solely because of the prevailing tourism climate in the region. In practice, entrepreneurs do not have good financial support and if this situation continues, they will be exposed to widespread failure. In line with this need, the primary question that arises in this regard is; what are the main problems facing tourism entrepreneurs in the field of business development? Answering this question based on the analysis of answers will enable us to answer the question that, according to the lived experience of entrepreneurs, what are the challenges facing them? How effective are the key components?
Methodology
In the fundamental theory method, an attempt was made to collect data from people who have experiences with the phenomenon in question. So, people who had no experience were left out. According to Paul King Horn, the sample population could range from 15 to 55. Therefore, our statistical population in this study is formed by 54 entrepreneurs using snowball method in major tourism routes.
The purpose of this study is to provide a successful indigenous model to identify challenges affecting the status of tourism business ecosystem in Iran. The present study consists of three separate and at the same time complementary parts in order to observe the principle of integration in order to achieve a successful model. The first part of this research includes the lived experience of entrepreneurs in the field of tourism business, which was used to identify 54 entrepreneurs working in this field using the snowball method. The seven thematic codes, which were composed of the results of the components of other models of the tourism business ecosystem, were provided to the entrepreneurs, and a number of central codes were extracted according to the comments made about the problems facing their business. Complementary to this method, some other codes are extracted from the findings of other research in the form of meta-combined method and by observing the principled steps of those codes which are independent of their repetition by entrepreneurs and also with expert opinion and in accordance with local conditions, and formed a total of 31 core codes. After identifying the core codes, it was related to futures studies to identify the effective components with MicMac software. The results of this section show the impact of variables such as the seasonality of businesses following climate issues; access restrictions; existence of time-consuming bureaucracies and administrative formalities; poor knowledge of entrepreneurs about tourism jobs; misplaced imitations of the businesses of those around you; weakness in entrepreneurial culture and acceptance of innovations; weakness of educational issues and the impact of variables such as the level of legal literacy of entrepreneurs; poor support services and counseling; existing corruption and discrimination; numerous structural and managerial problems; poor organization of tourism businesses; low spirit of cooperation and participation.
Results and Discussion
The first part of this research includes the lived experience of entrepreneurs in the field of tourism business, which was used to identify 54 entrepreneurs working in this field using the snowball method. The seven thematic codes, which were composed of the results of the components of other models of the tourism business ecosystem, were provided to the entrepreneurs, and a number of central codes were extracted according to the comments made about the problems facing their business. Complementary to this method, some other codes were extracted from the findings of other researche in the form of meta-combined method and by observing the principled steps of those codes which are independent of their repetition by entrepreneurs and also with expert opinion and in accordance with local conditions, and formed a total of 31 core codes. After identifying the core codes, it was related to futures studies to identify the effective components with MicMac software. The results of this section show the impact of variables such as the seasonality of businesses following climate issues; access restrictions; existence of time-consuming bureaucracies and administrative formalities; Poor knowledge of entrepreneurs about tourism jobs; misplaced imitations of the businesses of those around you; weakness in entrepreneurial culture and acceptance of innovations; weakness of educational issues and the impact of variables such as the level of legal literacy of entrepreneurs; poor support services and counseling; existing corruption and discrimination; numerous structural and managerial problems; poor organization of tourism businesses; low spirit of cooperation and participation.
Conclusion
At the beginning of this report, there was a lack of consensus and shortcomings regarding the local definition of entrepreneurial businesses, as well as the lack of a comprehensive method and approach. Therefore, an attempt was made to redefine the phenomenon of indigenous entrepreneurship in the form of a phenomenological approach and then by relating the central codes to future research discussions and the structural equations of these relationships. This can help researchers in other disciplines to focus their research and methodologies in a coordinated approach to improving understanding of the subject. Also, explaining what and why entrepreneurship in this research showed that the obtained results can lead to the creation of a research realm or scope and field that is accepted by researchers and in turn can reduce the non-cumulative nature.
Keywords: Entrepreneurship ecosystem, tourism businesses, fundamental theory, meta-combined method, futures studies.
Volume 26, Issue 6 (11-2024)
Abstract
In this study, the effect of an edible aloe vera gel-coating containing lemon peel essential oil (0, 100, and 150 ppm) on the qualitative characteristics of cheese samples was examined. Treatments included 4 groups: control (without coating), Aloe Vera Gel (AVG), AVG+100 ppm lemon peel Essential Oil (EO), and AVG+150 ppm lemon peel EO. These treatments were evaluated for 60 days in terms of physicochemical, textural, sensory, and microbial counting properties. The findings revealed that, as storage duration increased, the acidity and salt increased while pH and moisture content decreased. In evaluating the sensory properties, the effect of treatments on all sensory properties, except color scores, was significant. Samples coated with AVG and 100 ppm lemon peel EO received the highest flavor scores (4.97). As the storage time increased, the hardness, chewiness and springiness of the cheese samples increased. The samples' adhesiveness was not affected by the storage duration. At the end of the storage time, the highest total microbial, mold, and yeast counts were associated with the control cheese samples (5.37 and 4.62 log CFU g-1, respectively). The lowest amount was related to the samples coated with AVG and 150 ppm of lemon peel EO (3.92 and 3.76 log CFU g-1, respectively). In general, the use of edible coating produced with AVG and lower concentrations of lemon peel EO (100 ppm and less) improved the appearance and the flavor of cheese samples during 60 days of storage.
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