The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage
Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combinati...
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| Format: | Article |
| Language: | English |
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Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2017-10-01
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| Series: | Iranian Journal of Chemistry & Chemical Engineering |
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| Online Access: | http://www.ijcce.ac.ir/article_24338_024fb6056adf9c3ffc25efefdc8bc3f5.pdf |
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| author | Reza Shahinfar saeid khanzadi Mohammad Hashami Mohammad Azizzadeh Aram Bostan |
| author_facet | Reza Shahinfar saeid khanzadi Mohammad Hashami Mohammad Azizzadeh Aram Bostan |
| author_sort | Reza Shahinfar |
| collection | DOAJ |
| description | Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was determined using GC-MS analysis. Different treatments of trout fish burger were formulated using ZEO and nisin as natural preservatives, stored in refrigerator for 20 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (total viable count, psychotropic counts, Enterobacteriaceae count and Pseudomonas spp count) characteristics.at 5-day intervals.The Results indicated a yield of 1% (w/w) for ZEO isolation and Pulegone (40.09%), Menthone (13.76%) and Isomenthone (12.31%) were identified as the major components of phytochemicals of ZEO. According to the obtained results combination of ZEO and nisin had the strongest effect on chemical and microbial quality of fish burger; however, their individual use had significant effects on preserving the chemical and microbial quality of fish burger as well. based on results of this study, formulation of ZEO and Nisin in fish burger especially in combinations can prolong its shelf life and control chemical and microbial changes during storage at 4˚ C. |
| first_indexed | 2024-12-10T12:06:14Z |
| format | Article |
| id | doaj.art-d899b25b65e2453499eb861d375f7092 |
| institution | Directory Open Access Journal |
| issn | 1021-9986 1021-9986 |
| language | English |
| last_indexed | 2024-12-10T12:06:14Z |
| publishDate | 2017-10-01 |
| publisher | Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR |
| record_format | Article |
| series | Iranian Journal of Chemistry & Chemical Engineering |
| spelling | doaj.art-d899b25b65e2453499eb861d375f70922022-12-22T01:49:28ZengIranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECRIranian Journal of Chemistry & Chemical Engineering1021-99861021-99862017-10-01365657524338The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated StorageReza Shahinfar0saeid khanzadi1Mohammad Hashami2Mohammad Azizzadeh3Aram Bostan4Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRANDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRANDepartments of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRANDepartment of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRANFood Nanotechnology Department, Research Institute of Food Science and Technology (RIFST), Mashhad, I.R. IRANZiziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was determined using GC-MS analysis. Different treatments of trout fish burger were formulated using ZEO and nisin as natural preservatives, stored in refrigerator for 20 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (total viable count, psychotropic counts, Enterobacteriaceae count and Pseudomonas spp count) characteristics.at 5-day intervals.The Results indicated a yield of 1% (w/w) for ZEO isolation and Pulegone (40.09%), Menthone (13.76%) and Isomenthone (12.31%) were identified as the major components of phytochemicals of ZEO. According to the obtained results combination of ZEO and nisin had the strongest effect on chemical and microbial quality of fish burger; however, their individual use had significant effects on preserving the chemical and microbial quality of fish burger as well. based on results of this study, formulation of ZEO and Nisin in fish burger especially in combinations can prolong its shelf life and control chemical and microbial changes during storage at 4˚ C.http://www.ijcce.ac.ir/article_24338_024fb6056adf9c3ffc25efefdc8bc3f5.pdfchemical compositionchemical qualityfish burgertotal volatile base nitrogenziziphora clinopodioides |
| spellingShingle | Reza Shahinfar saeid khanzadi Mohammad Hashami Mohammad Azizzadeh Aram Bostan The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage Iranian Journal of Chemistry & Chemical Engineering chemical composition chemical quality fish burger total volatile base nitrogen ziziphora clinopodioides |
| title | The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage |
| title_full | The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage |
| title_fullStr | The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage |
| title_full_unstemmed | The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage |
| title_short | The Effect of Ziziphora clinopodioides Essential Oil and Nisin on Chemical and Microbial Characteristics of Fish Burger during Refrigerated Storage |
| title_sort | effect of ziziphora clinopodioides essential oil and nisin on chemical and microbial characteristics of fish burger during refrigerated storage |
| topic | chemical composition chemical quality fish burger total volatile base nitrogen ziziphora clinopodioides |
| url | http://www.ijcce.ac.ir/article_24338_024fb6056adf9c3ffc25efefdc8bc3f5.pdf |
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