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In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions.  The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment  at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).

In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.

In this study, the effect of encapsulated and free rosemary extract (Rosmarinus officinalis L) as a natural preservative on beef meat was investigated. For this purpose, rosemary extract was extracted by different methods (solvent, ultrasound and supercritical) and the amount of phenolic compounds and antioxidant activity were measured by free radical DPPH inhibitor. The highest levels of phenolic compounds and antioxidant properties were observed in ultrasound extraction method (P <0.05), and these extract was encapsulated using soy protein isolate, then to improve the quality properties of meat, encapsulated and unencapsulated of rosemary extract (800 ppm) was added to the meat fillet, the microbial index (TVC), chemical index (PV, TBA and pH) evaluation at 7-day intervals within 21 days (during refrigerated storage). The results showed that adding extracts (in free and nano-encapsulated form) had a significant effect on the chemical and microbial parameters of meat fillet (P <0.05). Encapsulated rosemary extract was more effective to delayed lipid oxidation and microbial spoilage of meat fillet, and only this treatment had acceptable microbial and chemical indices until the 14th day of the maintenance period. Therefore, it seems that encapsulated rosemary extract could use as a natural preservative in meat and meat products.

Meat is sensitive to microbial spoilage and chemical oxidation, so it is favorable to use a natural preservative with antioxidant and antimicrobial effects. The objective of this study was to prepare composite films from chitosan and starch containing pomegranate peel extract (PPE) and Thymus kotschyanus EO alone and in combination to evaluate their effects on shelf-life characteristics, including physico-chemical (pH, aw and lipid oxidation), sensorial (color, odor and general appearance) and microbial (lactic acid bacteria, aerobic mesophiles, pseudomonas) on meat at 4°C for 21 days.
Fresh pomegranate fruits (Punica granatum) were purchased from a local hypermarket. After separation, the peels were washed and dried. Thus 700 ml alcohol and 300 ml distilled water were added to 250g of powdered peel. The mixture was left in a shaker for 24 hr. After cooling and filtration using a paper filter, the solvent was removed in a rotary evaporator and the extract was stored at 4 °C until use. The Thymus kotschyanus was purchased a local market in Urmia. Hydrodistilation of dried parts of plant was performed in a Clevenger-type apparatus for 3 hr. Sodium sulfate was used for dehydration of the oil, then oil was filtered using 0.22 μm filters and stored in colored glass tubes in the dark at refrigerated temperature. Chitosan film solution was prepared by dissolving 1.5% (w/v) of chitosan in 1% (v/v) of glacial acetic acid solution with constant agitation using a magnetic stir plate during 24 h at room temperature. As a plasticizer, glycerol was added in the proportion of 30% (w/w) to chitosan powder, and the system was agitated for 5 min to complete homogenization. Starch solutions with concentrations of 3.5 % (w/v) were prepared by dispersing 27% amylose corn starch (Sigma-Aldrich Chemie GmbH, Steinheim, Germany) in distilled water and heating the mixtures on hotplates 95 ˚C during 30 min with stirring until it gelatinized, and then cooling to 40 ˚C. Composite films were prepared by mixing 100 mL of 2% chitosan solution with 100 mL of 3.5% starch solutions. For the films incorporated with the essential oils, tween 80 at a level of 0.2% w/v of essential oil was used as emulsifier. EO or hydro-alcoholic extracts were incorporated to the system at the level of 1% (v/v) of film form solution and homogenized in magnetic stir plate during more 5 min at room temperature. For microbial tests ten grams of each sample was diluted in 90 ml sterile 0.1 % ml peptone water (Merck, Darmstadt, Germany) and homogenized using shaker for 3 min at room temperature. Then, 0.1 mL of serial dilutions (0.1 % peptone water) of beef meat homogenates were transferred to agar plates. Pseudomonas were counted on Pseudomonas agar supplemented with CFC at 25 °C for 48 h (CFC, Merck, Darmstadt, Germany). Lactobacillus were enumerated on MRS agar (Merck, Darmstadt, Germany, Oxoid) incubated at 30 °C for 48 h. Finally, total mesophilic counts were determined using Plate Count Agar (PCA, Merck, Darmstadt, Germany), after kept for 2 days at 30°C. Level of lipid oxidation was investigated using thiobarbituric acid reactive substances (TBARS) method as described by Pikul et al (1989). Ten grams of sample was homogenized with 1 mL BHT (1 mg/mL) and 35 mL trichloroacetic acid (5%) in a blender. The mixture was filtered using Whatman no 1. Five mL TBA solution (0.02 M) of filtrate solution was added to 5 mL of filtrate solution and kept in a water bath at 100°C for 60 min to expand the malondialdehyde–TBA complex. After cooling the tube, the absorbance of the samples were determined at 532 nm. The pH values were determined using a digital pH meter. A 5 g of beef meat sample containing 25 ml of distilled water was homogenized for up to 1 min. The sensory analysis of meat samples was carried out with 10 trained PhD students. After preparation of treatments, the samples were offered to each panelist separately. Fresh beef meat was used as a control. Panelists were asked to evaluate texture, color, flavor and odor and overall acceptance on a nine-point Hedonic scale, with 9 being so good and 1 being so poor.
The incorporation of PPE and EO into composite film showed that aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 7.11 and 6.92 log cycles reduction after 21 days’ storage, respectively. In addition, meat wrapped by 1% PPE films had the lowest degrees of lipid oxidation (1.11 mg MDA/kg samples) which was 61% lower than the control samples (2.90 mg MDA/kg samples). This study showed that starch-chitosan composite films containing of pomegranate peel extract and Thymus kotschyanus EO was significantly antibacterial properties, while shows the higher antioxidant effect. PPE also improves some physical properties of the film. Our results indicated that incorporation of pomegranate peel extract (PPE) and Thymus kotschyanus EO as a natural antibacterial agents have a potential to prolong the shelf-life of meat.

In this study, the effects of thermoelectric technology as a new freezing method and conventional system on changes in color (CIE L*, a* and b*), pH, freezing loss (FL) (%), thawing loss (TL) (%),water holding capacity (WHC) (%), microbial content and sensorial characteristics of beef meat were investigated. Results showed that thermoelectric freezer had a higher freezing rate compared to the conventional system. The pH value was significantly (p

There are increasing concerns about zoonotic transmission of some enteric viruses which are closely related to human-pathogenic strains. Therefore, the use of appropriate processing methods to control or eliminate these threats is essential. The aim of this study was to evaluate the survival of pathogenic enteric viruses in baked lamb and chicken, using MS2 enterobacteriophage as surrogate. Pieces of leg chump of lamb and chicken breast, approximately 10×10×1.5 cm3 were inoculated with 101, 103 and 105 of MS2 and the incubated samples were then divided to steak and ground meat. To investigate the effect of baking temperature on MS2, inoculated meat wrapped in aluminum foil and baked for 1 hour at 95 Cº in an oven. The MS2 bacteriophage was enumerated using plaque assay technique. Results showed the significant effect (p≤0.05) of baking temperature on all samples. Less reduction of MS2 in ground meat in comparison with steak samples in both lamb and chicken was observed. It is concluded that survival of MS2 in lamb after heat treatment was more than chicken meat.