بررسی تاثیر عصاره آبی مرمکی بر ویژگی های گوشت چرخ کرده گوساله نگهداری شده در دمای یخچال

 

Abdel-Naeem, H. H. S. & Mohamed, H. M. H. (2016). Improving the Physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Science, 118, 52–60. https://doi.org/10.1016/j.meatsci.2016.03.021.

AL-Samarrai, O. R. (2018). Studying of Phytochemical, Nutritive values and Antioxidant ability of Commiphora myrrha. Al-Mustansiriyah Journal of Pharmaceutical Sciences (AJPS), 17(1), 12-12.

Amiri, E., Aminzare, M., Azar, H. H. & Mehrasbi, M. R. (2019). Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science, 153, 66-74.

Barbosa, L. N., Rall, V. L. M., Fernandes, A. A. H., Ushimaru, P. I., da Silva Probst, I. & Fernandes Jr, A. (2009). Essential oils against foodborne pathogens and spoilage bacteria in minced meat. Foodborne pathogens and disease, 6(6), 725-728.

Chan, K., Islam, M. W., Kamil, M., Radhakrishnan, R., Zakaria, M. N. M., Habibullah, M. & Attas, A. (2000). The analgesic and anti-inflammatory effects of Portulaca oleracea L. subsp. sativa (Haw.) Celak. Journal of ethnopharmacology, 73(3), 445-451.

Djenane, D., Aïder, M., Yangüela, J., Idir, L., Gómez, D. & Roncalés, P. (2012). Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157: H7 and S. aureus during storage at abuse refrigeration temperature. Meat science, 92(4), 667-674.

Emiroğlu, Z. K., Yemiş, G. P., Coşkun, B. K. & Candoğan, K. (2010). Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat science, 86(2), 283-288.

Farzaneh, V., & Carvalho, I. S. (2015). A review of the health benefit potentials of herbal plant infusions and their mechanism of actions. Industrial Crops and Products, 65, 247-258.

Ghafoor, K., Choi, Y. H., Jeon, J. Y. & Jo, I. H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry, 57(11), 4988-4994.

Ghasemi, J., Mehsti, P., Nouri Saeedlou, S., Ghasemi, A., Nasiri Seideh, L. & Ayrmelo, P. (2017) Investigating the effect of rosemary extract on inhibiting the oxidation of fats and the growth of Staphylococcus aureus bacteria in ground beef. Iran Food Science and Industry, 14 (63), 325-336. [In Persian]

Goulas, A. E. & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511-520.

 Hyytiä, E., Hielm, S., Mokkila, M., Kinnunen, A. & Korkeala, H. (1999). Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests. International Journal of Food Microbiology, 47(3), 161-169.

Khaleque, M. A., Keya, C. A., Hasan, K. N., Hoque, M. M., Inatsu, Y. & Bari, M. L. (2016). Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures. LWT-Food Science and Technology, 74, 219-223.

Krichen, F., Hamed, M., Karoud, W., Bougatef, H., Sila, A. & Bougatef, A. (2020). Essential oil from pistachio by-product: potential biological properties and natural preservative effect in ground beef meat storage. Journal of Food Measurement and Characterization, 1-11.

Krishnaiah, D., Sarbatly, R. & Nithyanandam, R. (2011). A review of the antioxidant potential of medicinal plant species. Food and Bioproducts Processing, 89(3), 217-233.

Mohamed, A. A., Ali, S. I., EL-Baz, F. K., Hegazy, A. K. & Kord, M. A. (2014). Chemical composition of essential oil and in vitro antioxidant and antimicrobial activities of crude extracts of Commiphora myrrha resin. Industrial Crops and Products, 57, 10-16.

Mohamed, A. G., Abbas, H. M., Kassem, J. M., Gafour, W. A. & Attalah, A. G. (2016). Impact of myrrh essential oil as a highly effective antimicrobial agent in processed cheese spreads. International Journal of Dairy Science, 11, 41-51.

Mohamed, H. M. & Mansour, H. A. (2012). Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Science and Technology, 45(1), 79-87.

Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K. & Muyonga, J. H. (2005). Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), 469-474.

Rahman, M. S. (Ed.). (2007). Handbook of food preservation. CRC press.

Roussos, P. A. (2011). Phytochemicals and antioxidant capacity of orange (Citrus sinensis) juice produced under organic and integrated farming system in Greece. Scientia Horticulturae, 129(2), 253-258.

Seow, Y. X., Yeo, C. R., Chung, H. L. & Yuk, H. G. (2014). Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition, 54(5), 625-644.

Sotoudeh, R., Gholamnezhad, Z. & Aghaee, A. (2019). The anti-diabetic and antioxidant effects of a combination of Commiphora mukul, Commiphora myrrha and Terminalia chebula in diabetic rats. Avicenna Journal of Phytomedicine. 1-11.

Tongnuanchan, P. & Benjakul, S. (2014). Essential oils: extraction, bioactivities, and their uses for food preservation. Journal of Food Science, 79(7).