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Home >Foods and Raw Materials > Archive > Volume 7, Issue 2, 2019 > Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Azadeh Rashidimehr a
,
Ali Fazlara a
,
Mehdi Zarei a
,
Mehdi Pourmehdi a
,
Mohammad Noshad b
Affiliation
a Shahid Chamran University of Ahvaz, Ahvaz, Iran
b Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Copyright ©Rashidimehr et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 09 June, 2019 | Accepted in revised form 27 August, 2019 | Published 21 October, 2019
DOI: http://doi.org/10.21603/2308-4057-2019-2-301-310
Abstract
Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.
Keywords
Burgers, surimi, cumin essential oil, thyme essential oil, air packaging, vacuum packaging
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How to quote?
Rashidimehr A, Fazlara A, Zarei M, Pourmehdi M, Noshad M. Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi. Foods and Raw Materials. 2019;7(2):301–310. DOI: http://doi.org/10.21603/2308-4057-2019-2-301-310
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