title: Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.
abstract: BACKGROUND
  The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg(-1) ) and grape seed extract (GSE) (10 g kg(-1) ) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed.
  
  
  RESULTS
  All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1-1.1 and 0.1-0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg(-1) GSE + 10 g kg(-1) ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage.
  
  
  CONCLUSIONS
  Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage.
authors.affiliation: Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz, Tabriz, Iran. m.moradi@urmia.ac.ir
authors.forename: Mehran
authors.initials: M
authors.lastname: Moradi
authors.forename: Hossein
authors.initials: H
authors.lastname: Tajik
authors.forename: Seyed Mehdi
authors.initials: SM
authors.lastname: Razavi Rohani
authors.forename: Abdul Rasoul
authors.initials: AR
authors.lastname: Oromiehie
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000975:Antioxidants / Q000494:pharmacology; D001419:Bacteria / Q000254:growth & development; D048271:Chitosan; D057140:Fast Foods; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D056604:Grape Seed Extract / Q000494:pharmacology*; D019686:Lamiaceae / Q000737:chemistry*; D015227:Lipid Peroxidation / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology; D009822:Oils, Volatile / Q000494:pharmacology*; D010636:Phenols / Q000494:pharmacology; D012034:Refrigeration; D013552:Swine; D027843:Vitis / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D056604:Grape Seed Extract; D009822:Oils, Volatile; D010636:Phenols; D048271:Chitosan