PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers

Azadeh Rashidimehr, A. Fazlara, M. Zarei, M. Pourmehdi, M. Noshad
{"title":"PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING: The effect of essential oils on new burgers","authors":"Azadeh Rashidimehr, A. Fazlara, M. Zarei, M. Pourmehdi, M. Noshad","doi":"10.15414/JMBFS.1662","DOIUrl":null,"url":null,"abstract":"In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p < 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"82 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of Microbiology, Biotechnology and Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15414/JMBFS.1662","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

In the present research, the mixed use of thyme essential oil (EO) and Modified Atmosphere Packaging (MAP) treatments is studied to increase the quality and the shelf life of burgers prepared from surimi and chicken meat which were refrigerated at 2°C for 27 days. Obviously, there was a significant difference (p < 0.001) between chemical and microbiological analyses of burger treated with thyme EO, free of EOs and packed in the air or in the MAP. So burger shelf life was extended by 18 days with the combination of MAP packaging with thyme EO. Also, Artificial Neural Network (ANN) was used to forecast the shelf life of produced burgers under thyme essential oil and MAP influence. The model obtained from ANN has a higher (R2) and less RMSE in predicting the shelf life of produced burgers under the combined use of thyme essential oil and MAP.
百里香精油与气调包装联合用于鱼糜鸡肉汉堡的保质期预测:精油对新汉堡的影响
在本研究中,研究了百里香精油(EO)和改性气氛包装(MAP)的混合使用,以提高鱼糜和鸡肉在2°C冷藏27天的汉堡的质量和保质期。显然,百里香EO处理的汉堡、不含EO的汉堡、空气包装和MAP包装的汉堡的化学和微生物分析结果有显著差异(p < 0.001)。因此,MAP包装与百里香EO包装相结合可使汉堡的保质期延长18天。利用人工神经网络(ANN)对百里香精油和MAP影响下的汉堡货架期进行预测。人工神经网络模型在预测百里香精油和MAP联合使用下生产的汉堡的保质期方面具有较高的(R2)和较小的RMSE。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信