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The effect of packaging type on the shelf life of gutted farmed rainbow trout (Oncorhynchus mykiss) stored in refrigerator (3°C) was investigated. The fish was gutted and washed at room temperature. They were packed individually in polyethylene-polyamide bags in three experimental packaging: the presence of air, vacuum, and modified atmosphere (60% carbon dioxide, 10% oxygen and 30% nitrogen). The samples were stored in refrigerator  up to 15 days and evaluated for the microbiological enumerations, chemical and physical analysis at days 0, 3, 6, 9, 12 and 15. The numbers of mesophilic, enterobacteria and lactic acid bacteria in the various treatments were not significantly different, during the storage. The number of psychrotrophic bacterium was not significantly different up to the 12^th days of storage in all the experimental groups, whereas the bacterial count was significantly lower in the modified atmosphere packaging. Changes in the acid values and TBARS were not also significant in all the experimental groups during the storage. The amount of drip loss in all treatments increased with time. In the 12^th and 15^th days of storage, the loss was significantly higher in the vacuumed samples. In all treatments, the hardness value of meat was considerably decreased in the third day compared to the first day of storage. The present study revealed that if the rainbow trout properly washed and gutted in the hygienic conditions and stored at a suitable temperature, the shelf life was extended up to nine days without using any specific packaging. Furthermore, the packaging conditions used in this study did not improve the shelf life of the gutted farmed rainbow trout stored at 3ºC.

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Introduction: Celiac disease is an autoimmune intestinal disorder which occurs in susceptible individuals by eating gluten. Not only does gluten damages the small intestine villi in celiac patients also disrupts nutrients absorption as well. People with celiac disease are unable to tolerate the gluten protein which is present in wheat, barley, oat, and possibly rye. In this study the corn sourdough lactic acid bacteria were evaluated to produce the gluten-free bread, moreover the combination of rice and corn flour were investigated whether can improve the quality and organoleptic characteristics of bread or not.
Methods: In order to prepare corn sourdough lactic acid, Lactobacillus plantarum ATCC 20179 and Lactobacillus fermentum ATCC 9338 were used as starter cultures. The corn and rice flour were mixed with two different final concentrations of 5% and 10% of bacterial strains to evaluate their effects on nutritional value of breads. Physicochemical properties of breads  were measured including, the moisture content;  pH; Total Titratable Acidity (TTA); texture analysis; staling rate; the inhibitory activity of bacterial sourdough on bread mold growth; and organoleptic assessment of breads. All the treatments were performed independently and in triplicate. The results were statistically analyzed.
Results: The organoleptic characteristics of breads were improved in breads produced by sourdough lactic acid bacteria in compare with breads produced by rice and corn flour. The pH value of rice dough containing L. plantarum was more than corn dough containing equal ratio of L. fermentum and L. plantarum. Among the samples, the acidity of dough composed of L. plantarum/L. fermentum (1:1) was more than rice dough containing L. plantarum, corn dough containing L. fermentum. Samples with L. plantarum 10% and L. fermentum 10% showed significant differences in bread moisture compared to the other samples. For inoculated bread samples (with 5% sourdough), the required force in the third day was significantly different from the required force in the first day.
Conclusion: This study confirmed the importance of fortified breads made by sourdough lactic acid bacteria (5% and 10%) with a favorable impact on sensory and rheological characteristics of bread

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  The aim of this work was to study the effect of adding gellan gum and glycerol to film-forming solution on physical and mechanical properties of whey protein/gellan gum emulsion films and to produce edible coatings from whey and gellan gum and determine its effect on storage life of apricot. Whey protein coatings were prepared by dispersing 10% protein in distilled water; and plasticized with glycerol(Gly). Also gellan gum was added at different levels(0, 0/2, 0/4 and 0/6gr). Therefore apricots were dipped in this coatings solution for 1 minute at 20˚C and air dried. Coated fruits together with the uncoated fruits(control) were placed in open dishes and stored at 4˚C and 85% RH for 1 months. Weight loss, total soluble solid(TSS), titrable acidity, pH, skin color, flesh firmness and overall acceptability of coated apricots and control were measured weekly.  The result revealed that the weight loss and changes in the quality parameters were much lower in coated apricots as compared with those. Color changes were also studied using a Hunter lab colorimeter. Finally results showed that the applications of whey coating increased overall acceptability, quality and storage life of apricot, while decreased its weight loss during storage. The emulsion films were evaluated for physical and mechanical properties. Increasing the level of gellan gum in the films led to increase in Modulus(EM) and Tensile Strength(TS) but increasing gum to 0/6gr made less increase in Modulus(EM) and Tensile Strength(TS). About Elongation(EL), was observed increase too but in films that produced with 0/4gr gum, there was a slight decrease.

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    This study was done to investigate effect of extract of Zararia multiflora Boiss on shelf-life of light salted, vacuum packaged rainbow trout (Oncorhynchus mykiss) fillet in refrigerator condition, based on microbial, chemical and sensory attribute assessments. For this purpose, the fillet of this fish were storage in refrigerator during 20 days in three treatments: salted vacuum packaged (V) (as a control), salted in a brine containing 0.5% extract of Z. multiflora (w/w) and then were vacuum packaged (A1) and salted in a brine containing 1% (w/w) extract of Z. multiflora and then were vacuum packaged (A2) and change of free faty acid (FFA), tiobarbitoric acid index (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments were studied. During storage period, A1 and A2 treatments had lower value of FFA, TVB-N and TBA (p<0.05) and also TVC (p<0.01) than V treatments. According the chemical, microbial and sensory index, in this study, extract of Zararia multiflora increased the shelf-life of rainbow trout fillet about 5-6 days. PCA results showed, the TVC and TVB-N indices were the best indices for quality assessment of rainbow trout fillet in storage conditions of present study. With regarded to the results of the present study, extract of Z. multiflora, as a natural preservative, in combine with salting and vacuum packaging method, is able to increase shelf-life time of rainbow trout fillet in refrigerator conditions and it can be replace with artificial preservatives.

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The effect of Gelatin coating on the quality of rainbow trout fillet was investigated over a period of 20 days in cold storage conditions (4 ± 1 °C). In this study, we tried using a gelatin coating to reduce spoilage process in trout fillet during storage at refrigerator temperature. Therefore, 4% gelatin solution was used to cover the fillets. Microbial tests, including total viable count and psychrotrophic viable count, chemical tests, including total volatile bases nitrogen, thiobarbituric acid index, peroxide index and sensory evaluation were periodically performed for without coating fillets (control) and coated fillets. The control fillets and samples that were covered with gelatin receipt to 7.88 and 7.44 (log cfu/g), respectively, in the tenth day that is not acceptable for human consumption. Also, in psychrotrophic count value did not observe difference between the treatments. ThioBarbituric Acid index in 10th and 15th day, and peroxide and free fatty acid index only in 15th day in the coated fillets were better than the control samples. The results of this research indicate that the gelatin coating alone don’t have antimicrobial properties and is not effective on the sensory properties preservation in chilled storage fish fillets, however, its effect on the inhibition of oxidation is tangible.

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 Active packaging is one of the innovative food packaging concepts which has been introduced to market as a reply to continuous changes in consumers demands. Active packaging modifies the packaging atmosphere condition in such a desirable way that results in shelf-life increase. In contrast to the traditional concept that packaging should preserve the quality of the product with minimal product/packaging interaction, new developments achieved in the last decades considers the benefits of interactions between package and product. Active modified packaging has been used for food preservation over the last twenty five years specially in Japan and USA. The application of different kinds of this package is developing continuously. Active packaging includes additives that can maintain the freshness of the product and have different potentialities .Active agents are in contact with food stuffs directly or indirectly and can be in the forms of oxygen and carbon dioxide scavengers, moisture and ethylene removers or emit ethanol and flavors. Those with the ability to change physical properties like self-heating or cooling are also considered an active package. Active packages have been used for a variety of food stuffs such as cakes, pizzas, fresh dough, cheese, meats and its products, fruits, breads etc.  

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The effects of sodium alginate coating with added thyme oil on quality of rainbow trout fillet (oncorhynchus mykiss) during chilled storage (4±1⁰C) were examined over a period of 20 days. A solution of sodium alginate (3%) and sodium alginate with thyme oil (sodium alginate 3% + 0.5, 1 & 1.5% thyme oil) was used for coating. The control and the coated fish fillet samples were analysed periodically (every 5 days by 20 days) for chemical (PV, TBA, FFA, TVB-N & pH) and sensory characteristics. Statistical analyses showed that pH, texture and overall acceptability in coated samples were significantly better than the uncoated samples as there was no significant difference between all coated samples. Fillets with sodium alginate enriched with 1% and 1.5% thyme essential oil had least amount of PV, FFA, TVB-N, colour and odour. The fillets with sodium alginate enriched with 1.5% thyme essential oil had least amount of TBA. The results showed that the effect of the sodium alginate coating enriched with thyme oil on the fish fillet samples was to enable the good quality characteristics to be retained for longer period of time and to extend the shelf life during the chilled storage.

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Whey protein based edible coating containing 0.5, 1 and 1.5% (w/v) thyme essential oil was used for inhibition of bacterial growth of rainbow trout fillets during cold storage. Microbial analyzes (total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceaeas) as well as total volatile basic-nitrogen(TVB-N) and pH measuring were performed periodically every four days. Results showed that whey protein coating containing thyme essential oil was able to inhibition of bacterial growth of fish fillets. Also the TVB-N and pH values in the coated samples were significantly (p<0.05) lower than those of non-coated treatment. Among the treatments used in this study, treatment with 1.5% thyme essential oil containing edible coating was the most effective treatment against evaluated bacteria in this study. As could extend the shelf-life of rainbow trout fillets stored at refrigerator for at least 4 days compared to control.  

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Production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. In this research, production and some physical characteristics of part-baked flat bread (Barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºC) and freezing (-18ºC) temperatures. The part-baked bread had higher moisture content than the control and full-baked breads. However, it had a shelf-life of 72 hours, which was shorter than the control at ambient temperature. Full-baking could level out the effects of staling and, hence, the quality of the full-baked bread was similar to that of the fresh bread. For the frozen samples, the optimum storage time was two months. The undesirable effects of frozen storage were more significant for the part-baked bread. Moreover, full-baking could compensate some of the adverse effects of freezing and the resultant bread had superior quality compared with the control.

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Effects of combined use of black barberry (Berberis crataegina L.) extract and sodium nitrite on the quality and shelf life of cooked beef sausages were investigated. Different concentrations of the extract (30, 60 and 90 mg kg^-1) in combination with nitrite (30, 60 and 90 mg kg^-1) were added to sausage formulations.. Total viable counts, pH, proximate analysis, residual nitrite level, lipid oxidation, color and sensory data were studied against the blank and control samples during the storage for 30 days at 4°C. A gradual decrease in the nitrite level was observed during the storage for all samples studied. Samples using the extract from this study showed similar redness but lower lightness when compared to the control sausage sample with 120 mg kg^-1 sodium nitrite. Sensory evaluation of the samples indicated similar results to those of the control. Accordingly, there is a potential benefit for partial replacement of sodium nitrite with barberry extract in the cured meat products.

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Mechanical injuries in to the tissue of ready-to-eat fresh-cut ​​lettuce usually cause stresses which leads to increasing respiration rate. The shelf life of this product depends on the processing and packaging steps, the type of packaging film and the environmental conditions during storage. The purpose of this study was to evaluate the effect of storage time, storage temperature, immersion pretreatment and the number of perforations of packing film on the crispness coefficient and sensory evaluation (total acceptance) of fresh-cut packaged lettuce stored under modified atmospheric condition and also development of shelf-life kinetic model of this product. For this purpose, 250 g of the lettuce strips were washed and immersed into two different concentrations (1.5/0.5 and 1.5/0.1) of CaL/Cys, then packed and sealed in low-density polyethylene packaging films (LDPE, 42 μm thickness) with no perforation (N-MAP: 21% O2, 0% CO2) and 20 and 40 perforations per m², respectively. The study was carried out at two temperatures of 5 and 10 °C, for a storage time of 12 days. Indices of quality maintenance, i.e., crispness coefficient and sensory evaluation (total acceptance) were investigated. Furthermore, a mathematical model was developed to describe the kinetics of changes in crispness coefficient and sensory evaluation. Then, the shelf life of the samples was predicted based on sensory evaluation. The results showed that changes in selected targeted parameters could be best described by a zero-order. The prediction of shelf life of fresh-cut lettuce samples showed that samples treated with 1.5%CaL/0.1% Cys packed in 20-PM-MAP, stored at 5°C and 10 °C and samples treated with 1.5%CaL/0.5% Cys packed in 20-PM-MAP stored at 5°C, had a shelf life of 12.62, 12.59 and 11.59 days (with no significant difference at p < 0.05), respectively.
 

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Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.
 

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Antimicrobial edible coatings containing plant essential oils have various advantages and are currently being used to design biodegradable packaging. In this study, cinnamon essential oil was added at concentrations of 0, 0.3, 0.6 and 0.9% to the Shahri Balangu seed mucilage solution to produce a bioactive edible coating. Strawberry samples were coated with the edible coating and their physicochemical, microbial, and sensory changes were evaluated during a 10-day storage period at 4 °C. Compared to the control sample, the use of edible coating based on Shahri Balangu seed mucilage containing 0.9% of cinnamon essential oil, significantly inhibited the changes in pH, acidity, soluble solids (13.69% vs. 43.5% increase), microbial count (3.22 vs. 3.98 log CFU/g increase), hardness (6.74% vs. 33.05%), and sensory properties (color, odor, texture, and overall acceptance) of strawberry fruit during storage. Therefore, the edible coating based on Shahri Balangu seed mucilage containing cinnamon essential oil can be used as an active packaging to improve the quality and safety characteristics of various food products.
 

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In this study, the effect of edible coating based on Lallemantia iberica seed mucilage (LISM) with different contents (0, 0.5, 1, 1.5 and 2% vol/vol) of Citrus paradise essential oil nanoemulsion (CPN) was investigated on the microbial, chemical, and sensory qualities of lamb slices during cold storage. The antimicrobial results showed that at the end of the storage period, the lowest number of total viable bacteria (6.26 log CFU/g), psychrotrophic count (3.28 log CFU/g), Escherichia coli (0.95 log CFU/g), Staphylococcus aureus (0.87 log CFU/g) and fungi (1.12 log CFU/g) were observed in LISM+2% CPN sample. The highest and lowest pH at the end of the storage period were related to uncoated samples (6.42) and LISM+2%CPN (5.65). The amount of peroxide number and thiobarbituric acid in the control and LISM+2%CPN samples were 11.60 meq O2/kg and 1.20 mg MDA/kg and 5.40 meq O2/kg and 0.59 mg MDA/kg, respectively, after 9 days of cold storage. The meat color (L*, a*, b*) was also preserved by edible coating containing C. paradise essential oil nanoemulsion (LISM+CPN). The addition of nanoemulsion in edible coating increased sensory scores such as aroma, color, texture, and overall acceptance of lamb slices, especially on the last day of cold storage. The obtained results suggest the LISM+CPN edible coating as a solution for retarding the chemical and microbial spoilage of lamb slices.
 

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Prangos ferulacea is a plant that has been used in traditional medicine for its therapeutic properties. The present study was conducted to investigate the antifungal effect of P. ferulacea aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani. The antifungal methods used were disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). The extract concentrations used in the study were 20, 40, 60, and 80 mg/mL. The study found that the antifungal effect was concentration-dependent and increased with concentration. S. cerevisiae was the most sensitive species to the extract while F. solani was the most resistant. At 80 mg/mL, the inhibition zones for S. cerevisiae were found to be 11.90 mm and 13.00 mm in disc diffusion agar and well diffusion agar methods, respectively. The corresponding zones were 9.60 mm and 10.20 mm for F. solani, respectively. In the combined mode (interaction) of P. ferulacea aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for F. solani were found to 256 and > 512 mg/mL, respectively. The results of this study showed that P. ferulacea aqueous extract could be used as a natural antifungal agent to inhibit the growth of pathogenic fungi on fresh fruits and vegetables.
 

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The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries.

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One of the most popular foods consumed worldwide is meat. According to its high protein and moisture content, it is highly susceptible to spoiling itself. Preservatives are therefore necessary to maintain its quality and lengthen its shelf life. The objective of this assessment is to draw attention to a certain technique for extending the shelf life of meat products. This study examined the shelf-life of secondary collagen-containing raw materials treated with varied concentrations of DMSO in terms of pH degree and total ion concentration (TIC).  For this purpose, six meat samples were treated with different concentrated DMSO solutions under room temperature and aerobic conditions for 7 days. The outcomes of the experiment proved that meat treated with DMSO had a lower pH, C degrees, and a longer shelf life when compared to the control.
 

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In this study,  the antimicrobial effect of  Coriandrum sativum L. leaves against 30 different foodborne microorganisms, including 20  bacteria, 7 fungi and, 3 yeast species, and some microbiological properties of yoghurt produced with  lyophilised Coriandrum sativum L. at three different level (0.1%, 0.2% and 0.3%) and sotored at 4°C for 21 days were examined. Ethanol extract of the fresh plant extracts showed antimicrobial activity against only 9 bacteria and 1 yeast with different zone changing from 8 to 12 mm, but had no effect on fungi used in the study. On the other hand, the addition of Coriandrum sativum L. inhibited the yeast and mould growt in yoğurt samples throught the 21 days of storage. Generally, the ratio of Coriandrum sativum L. increased the number of Lactobacillus bulgaricus, but decreased the number of Streptococcus thermophilus. However it was not important statistically (p<0.05). The results indicated that Coriandrum sativum L. can be used as a good source of preventing the growt of yeast and mould which effects the storage life of yoghurt.

 

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The effects of storage temperature on bioactive compounds, decay, and chilling injury development of pumpkins during cold storage and shelf-life periods were examined. In the present study, fruits were stored at 3°C, 8°C, and ambient temperature (control) for 180 days and, after that, fruits were stored at 20°C for 7 days to determine shelf-life performance. The lowest weight loss was found in the fruit stored at 3°C during cold storage while the highest flesh firmness was found on the fruit stored at 8°C. Total soluble solids, L-ascorbic acid and glucose contents were found to be higher in the fruit stored at 3°C compared to other storage temperatures. The highest total carotenoid content and the lowest decay incidence were recorded by the fruit stored at 3 and 8°C. Fruit stored at 3°C showed better quality parameters as compared to other temperatures under study. Although 3°C was better to protect the biochemical composition of pumpkin fruits, decay rate increased at this temperature due to chilling injury. It is concluded that the storage temperature of 8 °C was optimum to maintain fruit quality and biochemical contents and to inhibit decay during long-term storage of pumpkins.