Nassim Shavisi
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
[ 1 ] - Preparation of new nanocomposite film for controlling Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillet
Objective(s): This study was aimed to evaluate the effect of chitosan-zinc oxide (CH-ZnO) film containing pomegranate peel extract (PPE; 0.5, 1 and 1.5%) on survival of Listeria monocytogenes and Staphylococcus aureus in raw rainbow trout fillets during refrigerated storage for 12 days.Methods: Total polyphenolic contents of CH-ZnO films containing different concentrations of methanolic P...
[ 2 ] - Characterization of active nanochitosan film containing natural preservative agents
Objective(s): The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. Methods: The determination of the chemical composition of M. spicata EO was conducted by means of gas chromatography with ma...
[ 3 ] - Current advancements in applications of chitosan based nano-metal oxides as food preservative materials
Objective(s): A remarkable growing effort has been conducted by several researchers to fabricate food packaging materials which are able to protect foodstuffs and enhance their shelf-life from food-borne pathogens and fungal attack which causes great damage to the food industries. Recent studies has focused on the potential applications of nano-metal oxides in food packaging area. Method...
[ 4 ] - Effects of Oregano Methanolic Extract on the Chemical, Microbial, and Sensory Properties of Yogurt
Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) d...
[ 5 ] - مطالعه اثر پوشش کیتوزان حاوی اسانس کاکوتی کوهی بر برخی خصوصیات میکروبی و حسی فیله مرغ در دمای یخچالی
زمینۀ مطالعه: گوشت مرغ جزء غذاهای فسادپذیر تقسیمبندی میشود و یکی از نگرانیهای صنایع غذایی فساد میکروبی آن می‌باشد. هدف: هدف از این مطالعه ارزیابی اثر پوشش کیتوزان حاوی غلظت های مختلف اسانس کاکوتی کوهی در مقایسه با گروه شاهد بر برخی خصوصیات حسی و میکروبی فیله مرغ در طول 12 روز نگهداری در دمای یخچالی (۴ درجه سانتیگراد) بود. روش‌کار: در این مطالعه، اسانس گیاه کاکوتی کوهی به روش تقطیر با آب اس...
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