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Veterinary Research Forum، جلد ۷، شماره ۲، صفحات ۱۳۹-۱۴۸
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عنوان انگلیسی Effect of Echinophora platyloba DC. essential oil and lycopene on the stability of pasteurized cream obtained from cow milk
چکیده انگلیسی مقاله The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability during storage at 4 ˚C and 25 ˚C for 14 days. Results of microbial and chemical analyses of experimental pasteurized creams showed that pasteurized creams treated with combinations of the EEO and lycopene in their higher concentrations had the best microbial and chemical properties and the most stability than control during storage (p < 0.05). Results of sensorial evaluation demonstrated that all treatments had favorable overall acceptability, even though, the best sensorial properties were observed in creams with combinations of EEO and lycopene in their lower concentrations. Therefore, based on the results of the present study, application of EEO and lycopene as natural preservatives is especially recommend in high fat dairy products such as butter and cream.
کلیدواژه‌های انگلیسی مقاله Echinophora Platyloba,Lycopene,Pasteurized cream,Shelf-life
نویسندگان مقاله علی احسانی |
department of food hygiene and quality control, faculty of veterinary medicine, urmia university, urmia, iran│department of food science and technology, faculty of nutrition, tabriz university of medical sciences, tabriz, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی تبریز (Tabriz university of medical sciences)

محمد هاشمی |
department of nutrition, faculty of medicine, mashhad university of medical sciences, mashhad, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی مشهد (Mashhad university of medical sciences)

نیما حسینی جزنی | hosseini jazani
food and beverages safety research center, urmia university of medical sciences, urmia, iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی ارومیه (Urmia university of medical sciences)

جواد علی اکبرلو |
department of food hygiene and quality control, faculty of veterinary medicine, urmia university, urmia, iran
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

سجاد شکری |
department of food hygiene and quality control, faculty of veterinary medicine, urmia university, urmia, iran
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

سیده سمانه نقیبی | seyedeh samane
department of food hygiene and quality control, faculty of veterinary medicine, urmia university, urmia, iran;
سازمان اصلی تایید شده: دانشگاه ارومیه (Urmia university)

نشانی اینترنتی http://vrf.iranjournals.ir/article_19913_333658eba1a848cb201ed436b0c7b1b0.pdf
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