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1- Department of Health, School of Medicine, AJA University of Medical Sciences, Tehran, Iran.
2- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
2- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Abstract: (212 Views)
Background: The purpose of this study is to investigate the effects of gelatin coating containing Lactobacillus rhamnosus and Bifidobacterium bifidum on Listeria monocytogenesis inoculated in chicken fillets during cold storage (4 ± 1°C).
Methods: After inoculation with L. monocytogenes bacteria, the samples were divided into three groups: uncoated fillets (control), fillets packaged with gelatin coating, and fillets coated with L. rhamnosus and B. bifidum. Then, the samples were transferred to the refrigerator to check the viability of probiotics and count L. monocytogenes on days 0, 3, 6, 9, 12, and 15.
Results: The results of the viability showed a significant difference between the control samples and those coated with L. rhamnosus and B. bifidum (P < 0.05). Regarding the control of L. monocytogenes growth, the results indicated a significant inhibitory effect on this bacterium compared to the control group (P < 0.05). Moreover, the sensory evaluation characteristics of chicken fillets showed that the edible coating did not have an adverse effect on sensory properties, and the product was preserved.
Conclusion: The gelatin edible coating can act as a suitable matrix for a combination of probiotic bacteria in foods to control pathogens.
Methods: After inoculation with L. monocytogenes bacteria, the samples were divided into three groups: uncoated fillets (control), fillets packaged with gelatin coating, and fillets coated with L. rhamnosus and B. bifidum. Then, the samples were transferred to the refrigerator to check the viability of probiotics and count L. monocytogenes on days 0, 3, 6, 9, 12, and 15.
Results: The results of the viability showed a significant difference between the control samples and those coated with L. rhamnosus and B. bifidum (P < 0.05). Regarding the control of L. monocytogenes growth, the results indicated a significant inhibitory effect on this bacterium compared to the control group (P < 0.05). Moreover, the sensory evaluation characteristics of chicken fillets showed that the edible coating did not have an adverse effect on sensory properties, and the product was preserved.
Conclusion: The gelatin edible coating can act as a suitable matrix for a combination of probiotic bacteria in foods to control pathogens.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2025/05/4 | Accepted: 2025/07/7 | Published: 2025/07/12
Received: 2025/05/4 | Accepted: 2025/07/7 | Published: 2025/07/12
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