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    Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat
    (Springer, 2024) Sajadizadeh, Hosna; Zamindar, Nafiseh; Esmaeili, Yasaman; Lorenzo, Jose M.; Pateiro, Mirian; Goksen, Gulden; Paidari, Saeed
    Global poultry consumption continues growing. Marinating tenderizes foods and adds flavors before cooking. In this study, marinades containing Oliveria decumbens Vent. essential oil (EO) and Ferula assa-foetida extract were formulated to investigate their antimicrobial activity in turkey breast meat during storage. The marinade solution comprised water, lactic acid (0.5%), and NaCl (3%). The treatment consisted of immersing the meat for 2 h at 4 C-degrees in the marinade solution. The antimicrobial activity tests exhibited that the growth of Escherichia coli (0 log CFU/g), yeasts and molds (3.39 log CFU/g), lactic acid bacteria (LAB) (3.05 log CFU/g), and total aerobic psychrotrophs (5.23 log CFU/g) were inhibited by immersion of turkey breast meat in the marinade containing 900 ppm Oliveria decumbens Vent. EO. Sensory analysis of turkey breast meat showed immersion in the marinade containing 900 ppm Oliveria decumbens Vent. EO or 1400 ppm of Ferula assa-foetida extract produced an acceptable odor after cooking.
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    Öğe
    Effects of Nano-Bentonite Polypropylene Nanocomposite Films and Modified Atmosphere Packaging on the Shelf Life of Fresh-Cut Iceberg Lettuce
    (Mdpi, 2023) Farahanian, Zeynab; Zamindar, Nafiseh; Goksen, Gulden; Tucker, Nick; Paidari, Saeed; Khosravi, Elham
    In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored in packaging films containing three levels (1% and 3% and 0% as a control film) of nano-bentonite particles (NBPs) as a filler in a modified atmosphere for 12 days at 4 degrees C. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality, and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage when compared to the control films. The greatest growths of molds and yeasts were observed in the control films, which demonstrates the effectiveness of the application of bentonite nanoparticle fillers.