کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6403360 1330894 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of a chicken feather protein film containing clove oil and its application in smoked salmon packaging
ترجمه فارسی عنوان
توسعه یک پروتئین مرغ حاوی روغن گل میخ و کاربرد آن در بسته بندی کالباس دودی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Chicken feather protein (CFP) can be used as a film base material.
- CFP/gelatin composite film with good mechanical properties was prepared.
- The composite film containing clove oil displayed antimicrobial activity.
- The composite film can be used as an active packaging material for smoked salmon.

Chicken feathers, a by-product of the poultry industry, were utilized as a film base material after extraction of chicken feather protein (CFP). Composite films of CFP and gelatin were prepared, and their mechanical properties were investigated. The tensile strength and elongation at break of the CFP/gelatin composite film significantly (p < 0.05) increased as the gelatin content in the film increased. As a cross-linking agent, 0.5% cinnamaldehyde further improved the film's mechanical properties. Incorporation of clove oil into the composite film resulted in strong inhibition zones against Escherichia coli O157:H7 and Listeria monocytogenes compared with the film without clove oil. Packaging smoked salmon with the composite film containing 1.5% clove oil resulted in a decrease in the populations of E. coli O157:H7 and L. monocytogenes by 1.41 and 1.34 log CFU/g, respectively, compared with the control during storage at 4 °C for 12 days. Furthermore, the peroxide value and thiobarbituric acid reactive substances value decreased by 28 and 36%, respectively, in the smoked salmon packaged with the composite film containing 1.5% clove oil compared with the control during storage. These results suggest that a CFP/gelatin composite film with 1.5% clove oil can be used as an active packaging material for smoked salmon.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 57, Issue 2, July 2014, Pages 453-460
نویسندگان
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