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
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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。
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