| Title: |
Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation |
| Authors: |
Reza Shahinfar; Saeid Khanzadi; Mohammad Hashami; Mohammad Azizzadeh; Aram Bostan |
| Source: |
Iranian Journal of Chemistry & Chemical Engineering, Vol 36, Iss 5, Pp 77-88 (2017) |
| Publisher Information: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR |
| Publication Year: |
2017 |
| Collection: |
Directory of Open Access Journals: DOAJ Articles |
| Subject Terms: |
hedonic scale; sensory analysis; fish burger; encapsulation; Chemical engineering; TP155-156; Chemistry; QD1-999 |
| Description: |
The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-day storage at 4±1˚C (P< 0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| Relation: |
http://www.ijcce.ac.ir/article_26640_0f75b9f8e56e720544b553c0906b68f4.pdf; https://doaj.org/toc/1021-9986; https://doaj.org/article/d7bb325f78834f908a0838907b8f2f8c |
| Availability: |
https://doaj.org/article/d7bb325f78834f908a0838907b8f2f8c |
| Accession Number: |
edsbas.1FB6F6CC |
| Database: |
BASE |