Iranian Food Science and Technology
Research Journal
Vol. 8, No. 3, Fall 2012, p. 279-287
279-287 .$ !1391 "#
!3 !8 - !"# $% & '() $*" +,
89/4/12: 4 -3 -2 -*1 90/8/7: $%&'( () ( *( '+ "% ,- % .) * $
/0 % ! "# *;&(< (= *(1 (% (1> (+* &(15 % ,- 8 .
&- "& "1 % 23 4'*5 %&67 $% 895*
*F $,%G 8 .&1 ' B/ "% "& 2= "C + % "DE $% &% ./A $%?1 $2&- " @&<
"*(Q &(1 ( ( 895*( (7> &(- (@5 '(+ .) * (.) B) 1 – 1 &0 2/5 1/5 $0/5) * H I1 2>
1T7( "(% "*' )=) *; $(2T+> U3 V "*DW!1 $
!-) ;> $(BA RR' S;) ;1; "%*
I1 $&3 \1 Y * .&*Q (2&C ) $*%[) Z (Y Y'') $H7: O157)'-*- $I&*1
(1T1 .(p<0/05) &(% ( ,%' Z + +; $
!- 2> $&- U3 V "*DW!1 ;1; ]+ 4@ ^4 *
I&(*1 1T7( ()= *;&(< (0+ " (/ (A ( ( ( )'(-*- ()= Q&'@ ) & &- T5 .) "%
.(p <0/05) &% Y Y'')
*;&< $'+ .) $ 895* 7> $* I1 : 7 /0 % 23 ! T5 ' &% 7*D^*V5
( $( ( "%Q73 b S&= /4A 2 (%.)( .(1374 $1(4j) ( ,> BZ 2> _0
(' (- kA '+ '1 l '+ "%
'+ .) .*Q ! DH " ,- 2= (+ (% I1 *;&< $c1 $1&'13 &15
) 8 '+ *H S* "%"& ' 7Z &% "C
"(%,(- (%.)( 8 D7 -&1 ( '+ "%.) *' 2> &- .&-T1 '+
$%*m 2G' $
A $8*' &' " W!1 "*Q)C
T1 b DH "& *R n4 @C5 '(+ "(%.)( *(' "(> *c .(2000 $*) "% b '+ *T% 2 o*# 25
$*@)(- .(%) *' - "R' _l# p* "* &&C
.(2005
"(% "&( ( (0+ q1 *;&< "% "& 7- Biodegradable
432 1
( 2&(- (-1 T(- "%Q73 $*<Z *#= *R( Q&1 ' Q> _*+ $
/4A "> "& 2&1*@- "%7 T1 , '"A .&' &&@5 $
&(0) &(% ( ;R(5 "&( /0 "%R'
) /4A ,Q1 *A+ ' " .(1375
d( (&(' (>b5 "(% .>(13 *(F S&= 2 >*c3 )=
.(1374 $ U% &;) &- T1 >b5 ( "(%"& )TC 6'+ "%.) 5%,-
S()= &;R(%G $D(H "(% (1> R%G *Q T)= _% h= -1
&@R %cR1@C DH "
([email protected]
:B9 &1 -*)
0 S)= *Q 2R1 &- -' +3 ,1 ^5*5 -4 3 $2
&@R * cR1 $"R' &;R1 DH
5- Edible Coating
6- Edible Film
1391 "#
! 3
! 8 ! S(1 ( (%90 ])+) 895* 7> $,%G 8 Sb1 .)' &*)' .&- "&*+ *@R@ T '*- Soypro 900
&(* $%83 >7(13* B*()Q 2(T73 (') '*- U3 2&
2(T73 z*( '*(- .( _!7 .& &'&% $.&
%(Q (/4A &1&@c1 2= * H I1 .&1&- @5
p "Z * "% B63 .&*Q @5 {* Q *' '*Y'') I&*1 1T7 $H7:O157 )'-*- "%
Nutrient Agar BHI Broth R(' "(% d( Y
.&- .%* 2*@5 " _jj5 >'*
!" #$ %
*(j U3 *(7 () 100 (+ 895* 7> S*Q 5
(AE 2>(T% d(5 &(- > 8*)Q S*Q 1/76 "Z
" B() pH $B*1 T' I6 .*Q |)V
>1( 3 "%& "Z ' "% 895* .&*Q .5 11
*(H &(1*Q * pH *F5 5 }&&- (25/4) &% l
( * H I1 .&% ;R5 .) V pH 8
&(- (< B) 1 - 1 &0 2/5 1/5 $0/5 ~
85 ° C _*Z C 5 AE 2>T% >@b *% " B)
_*(Z (j 20 _&( j * 1000 2>T% 5 d(5 B() $(C 95* "% V7 "&C "* .&- 1 *((7 (() 3/5 &((j (( &((- o((0 " ((m "((5
"(Z "(% ^7 .&- V 73 "% ^7 **T1
&1&(- *( cR3 d*- = 48 _& .) B)
(@1 .*(Q ;R(5 '(+ .)( &- *V45 2RA 5
(% 2(3 S(b1 "*( z*(5 &( U(4Z 2& $.7 "%.)
.&1&- UV1
!" #$ ( &'
&(1 $(WVP) U3 V "*DW!1 "% 23 Sb1 4
(T1 d(5 '(+ "% .) $
!- ;1; ]+ "*Q
((+ ASTM, D 523 &1(( (( (( .&(( &((*
(3 WVP 8(/5 "* ' % .) .(7) &1&- |*R 5;
72 _&( 55 41 A 25°C _*Z C &1 &2( _&( R d*- % .) j .&1&- |*R =
.&1&- &1 % 23 Sb1 @C Sl d*- = 48
280
"*R( ,>( B#( *T= &15 ' &% B/
( 8 .&T1 85 &' o*# "* l *; T
(% 2r5 &- 8+&1 *+5 @ $,%' @C % "&
.&(' ( (T= "& &- "& "%DH _(4'*5 (Z 2(= ( &(15 '+ "% ,- ' b13
( (' (!)V _4'*5 $&T1 T= 1&' 13 *;&<
&(54= ( !( ( DH "& o&% 8
( &1 % s &< $.>7 *1 % .>13 $73 "%&
"% I1 _C " *1 /4A "% U*;&< ( 2R(1 _(jj5 .(2008 $(m*' 15() H
*( (@5 1 '+ "% .) *;&< _4'*5 2T1 <
"(%(QG &(15 ( (;) DQ *F % .1Q*; 7/
$Y(() *(() &((% *((E5 >((1 T((-;> ;1((;
'(+ .)( *;&(< (7/ R(%G Q5 .(2008
I1( &(0 5 4 $3 $2 $1 *j "Z ' 895* 7>
.&(- * % "*' +* )= * 8R3 %' 1 H
&((- ((@ @R(( *((F I1(( q((1 *((% 2R((1 \((1
Y'')( $H7:O157 )'(-*- $)'(-*- "(%"*'
- S1 Y)'l C3 Y1 $Y
(;> "%QG "*c ,%G .(2010 $2;T% )Q*)
'(+ .) * EDTA 81 $c1 1 #= *;&<
&(3 ( \1 Y * .*' * 895* &- @5
" (/ (A c1 1 #= (1 -1) &01 2>
2() ( ,>( .)( R(R' ,(5 V<
$*( & *;&< 7/ *F5 8uT% .(2008 $2;T%
'(+ .)( ( &(- >( 81 55 $7 $'l
2R(1 \1 .&*Q * % "*' +* )= * 895*
' B*)Q 8>cC 2= &15 (%2/6 w/w) & 7
(95* '+ "% .) *;&< ]+ 4@ pH
.(2004 $2;T% S&11A) - w!
*;&(< '+ .) =1 &75 o&% *<Z ,%G
I1( x)V "% )H 2> *F * 895* 7>
*( (.)( B() (1 -1 &0 2/5 1/5 $0/5) * H
1T7( $H7:O157)'(-*- ()=) *;&< ]+ ]+
RR' S;) ;1; $(Y Y'') I&*1
$U3 (V ( "*D(W!1 $
!(-) (;> $(B(A ( &0
&(- (@5 .)( ( *%[ $1&C 0+) Z (2T+>
.
*Q _0
281
...! (%#/ !%#
%/ -%"#& ' ( #) *
) +"& , )(
0/5×5 ((/ (( ((% .)(( .(18) &((*Q 8((/5 (1994) 2((;T% B&( Vis-UV *5*;6( ( (+ &(- &* *T1
( .)( UD(C &(j .&*Q * 160A-Shimadzu UV
.&(- . 23 DC xA "*Q &1 *11 400-800 € BA
\( Z( c( d(5 UDC € BA * Z
- .) _&' 2> 2= &- 8/5 3100 C-LI B&
8( $&(1 I(;= .% _&' !- ' b13 .&.&*Q 2 &0 _0 !- Y * *
!( % .) + > "*Q*#5 :(@/" 640* 680 ‚(< ( 8m + Dinolite Bb ;*;
JPEG (* ( *#(5 *Q _0 200 TQ> ;
.&1&- *+W
" 3 :(B) '/, ) != ()
*(% "&(j *( (7 (T' & $*; 216
)'(-*- Y Y'') $I&*1 1T7 "*'
(-* 23 "(Z * "% B63 + H7:O157
( R(' d ..T1 BHI Broth R' d *7 ) 10
d( (@5 I( ..( * 37 C 1V*Q = 24 _&
100 ( Nutrient Agar S*Q 0/8 |+ ') Soft Agar R'
(+ 23 *(7 ) 10 $(&3 >1 U3 *7 )
$o*# 2 ..T1 * '5 d5 V ,3 77
C "() " 8 T' R- + 3 "% R' d
'(+ .) *;&< *F ..T1 (46
*(7*; 10 (' _(0 8 $&*Q ! ; p S*(Q 106 CFU "(Z) &(- R(' BHI Broth d(
37 C "( SA R' d *7 ) 10 (.1Q*;
NA R(' d( *(7 () 10 }4( ' % ) |)V
( &- @5 '+ .) "%T5 .&- < &- V 23 +
_& % ) &- "DQC R' d 2 *T1 1 *
2 _& A I .
*Q * 37 C 5;1 = 24
S(1 Q&(1 (7% }Z0 ' o!- j Z $*1
$
(% &1&@c1 d5 % "*' &- &- @ j &%&1R1
4( "* .&*Q p>Q * * ) Y * .) o*A (7 *( ZZ( (' &(*Q ! *T1 7% Z
.&*Q *' 23 )' Z .) 1T1
(j1 5 1&(% p Z ]+ 23 :!DE ()
(U+ :5 $U+ :4 $& 1 -U+ 1 :3 $& :2 $& :1) "
"(% (1T1 &- + % )1 .&- Sb1 )1 10 d5
$*%([ $2&(C ) $ "%* ƒ7 &%- 1T1 .)
.&T1 j )' p*D
() *+,
"(%* :5-6 - -0 !'-' *./
Y( *( Q( (j1 (5 B(A ( &0 RR' S;
\( ( c( )( (8) ASTM, D 882-97 &1
QTS Texture Analyzer, CNS Farnell, Essex, UK B&(
2×12 (/ ( (% .)( $23 8 Sb1 "* .&*Q "*Q &1
"(@1 *% *T1 1 &1 I6 $&1&- &* **T1
(4 8 )0 .&1&- ! *Q * % 8 .)
60 mm/min =*( ( l( . *T1 10 23 q*2( ,(3 $.) 2&- 7 .*' 8*Q )0 q*&(0 (MPa) B;(c ^Z * RR' S; &j .
.- 2 &0 ^Z * Q j1 5 BA ^(Z *( .)( ( &(- "*1 R $Maximum load '
(j ~( 8*(T' $Minimum cross section area 85(1
.&- * * ^Z * .) 7 <*=
7 5 q5 &j $Extension at moment of rupture '
7 BA ) 8 7 )0 $Initial gage length $Q
.
Q j1 BA &0 E% (.)
( "*D(W!1 &(j 8(/5 "* :;) <= = 789,
ASTM1, E &1) 1; p '+ "% .) U3 V
(+ U3 2& .)' &*)' S*Q 4 &j .(6) &- ! ( 96-95
.&(- (V *T1( 1/5×7 (/ ]#V " R- "%
d(5 (% ( .&*Q & 1% '+ .) d5 I6
*( " (! (+ &(- 85 S*Q 0/0001 *5
_!7( q4(- B() d(5 23 (+ 4(1 A ' &*Q
( ^(5* _(0 ( % 85 . & 97 1 .
_*(E5 ( 2&( &(/ = 6-7 5 = 1 0
8(5 $8 &/ .
*Q Sb1 $85 *% )0 F }4*j5 1
8(5 2( _&( (' .
*Q Sb1 = 12 1 0 . = 72 q*- 7
$S $B;( ^Z * €+ + 8 V R o+ $P
(A $R1 $B;( ^(Z *( ,3 " q4- V R
(+ 4(1 (A $R2 "*(Q &1 d C 41
.
(1Q p 4A '+ "% .) !- 2> :>$9?
1- American Society for Testing and Materials
1391 "#
! 3
! 8 ! $(H I1( 2> *F 2R1 *<Z ,3 \1 .(1388
( $& k!5 .) I;*5 95* "%*T) + *E5
T( ( *T) &- .' *T) 41C "% *b1 ' 50
S;( *(Q ( (Z ' 1T% * 2&- +
&%- "% 1T1 *R * I1 "Z .)4 "% 1T1 RR'
"%&1 j5 ^4 * H I1 *c 54= .
( 895>( 7> '+ .) 4 "*T) 7;7 8
.) ;1; "% QG * H _4'*5 2> *F5 .
& 23 15 H ^'*5 "% QG " c '+
.(1994 $2;T% 1Q) 895* I;*5 |45 "**
4
282
) F. +
S&(' *% %,3 &75 *;5 2 .) "%1T1 *%
"(% 2(3 \(1 &(3 "% .&- Sb1 *;5 3 *( "3 >713 #5 }' ‚*A ! *Q _0
(>b5 "*( 1Excel >( S*(1 _4( S(b1 "* .
*Q
%*;5 8c1 .&*Q ! 2 Minitab >S*1 $\1 I1
"( &(m 2(3 ^(7 3MSTAT C >(S*1 T' >1
.
*Q * j %5 "3 ~ 8;1
H.= G/,
>D? I, 56 0
!'' *./
7 BA 41 .) BA ,> *„'&Z BA &0
&(% ( 2R(1 RR' ,5 BT= *F 2&- j1 5 .)
*() '(+ .)( "*D( o(/1 2>( ;Z '
*( I1( 2> $I1 >713 \1 Y * .(2008 $Y)
1T1 41 '+ .) "% 1T1 BA * " / *F
.(p <0/05) &(% ( ,>( *( 8( 2> - &% (/ >(1 B(A &0 * &1&@c1 )H *F5 8uT%
.)( Q( B(A $
()H ,>( ( (2 ;- $p<0/05) %35 (- "*(' q1 )0 "% 895* .& ,>
$2(;T% ('. 1979$(') &% S11 q1 %52 S7 q1
*% $RR' S; 23 R .(1981 $2;T% " .2008
(% 895*( *(b1 2&(- *(Q 2&(- ^4 ' )=
^4( B(A ( &(0 ,>( $*(Q '(+ .) +
,%G( 8( *( I1 *' ' BTZ D7 .-
( .(1979 $2(;T% &(7*Q) ( - 0+ 8m
(QG * V 8m I1 2> *F5 ]#+ ,%G
(= _W &(1 $(' R(1 &(- @5 '+ .) "%
( &- 2= '+ .) ;1; "% QG *E5 T@
*( H I1 ' C 23 .(2010$2;T% 2uu')
.)( +( (1> 8( ( 8;T $
d "
&(15 ( (Z ( ' *Q *%[ *m _* ;- '+
*) &RV 4@ '+ .) BA D7 &% ;- *E5
.(2008 $2;T%
*„'&(Z $(@1 ,R(' ( j RR' S;
(' 23 2&( &(' (T5 &15 ' RR' ,5
*( 8( .(1388 $2(;T% *(4) *Q T ,1*' m
( (% B;7 T- + c '+ .) ;1;
.)( " ( I;*5( *(T) "(%*b1 c( .@
*Q Z $1;- ' A 2T% .(1997$ *7 m*')
"% 1T1 ,R' j " / A * I1 2>
(b1 8( .(p <0/05 ) ( ,>( &%- 41 .)
"+( c( *( I1( 2*' < ' 23 1R1
(7> '(+ .)( .(- ( (0Z '(+ .) "*R
1l' "&!7 " "%&1 23 7r + 895*
( &- ;R5 1r&% "%&1 &% _A45 ' 7(((;7 2 *(((b1 B((A .(1970$ 2((( 2 T((-')
G() 41(C "(%*b1 (/ (% $(% B;7*'
7(;7 8( "%&(1 ;R(5 *T) 15 * (% 895*
(j &(- *(5 ( (+ *T)( + m*% .
*F…
8( "%&(1 ,>( ( $I;/7 - &%+ "*5l RR'
+( (' *T) 41C "%*b1 8 7;7 2 7;7
S;( ,>( .)( "*D( ,R' &T1 *5 &u 23
.(1388 $2((;T% *((4) (( &((%+ ,%((' 23 R((R'
8( "%&(1 *(5 "( 4 "*T) 7;7 8 "%&1
( 4*H H "% B;7 4*H H "% B;7
8(m *(1 Y * .(2000 $27 ?1) 4 "%*T)
"(% .) *5 2R' *5 " 95* "% .) $(1995)
$2(;T% *4) &% "&67 _4'*5 " 95* '+
4- Elongation to Break
1- Microsoft Office, Package 2003
2- Rekease 13.20
3- Version 1.42,Michigan State university
283
...! (%#/ !%#
%/ -%"#& ' ( #) *
) +"& , )(
. P, Q/< >KL M' = > NO -1 F?
. P, Q/< >KL 56 0 NO -2 F?
_*( D(7 .
( .' 3 "% B) % 23 B1 ) '
*(H +( ( &(1 ( .) B) &R1 Z *m
.
_&' = ' - ^4 2rT% *H +;
>$9?
,%(' ^C * I1 2> I1 >b5 \1 Y*
<0/05) &(*Q '+ .) "% 1T1 !- 2> /
4(1 * I1 H % 25 * 8 7 .(p
P, Q/< >KL >$9? 0 NO -3 F?
1391 "#
! 3
! 8 ! .&(% ,%' U3 V "*DW!1 2> $&RV 4@ 1R(1 ' DQ Y;/ *F 8m "l *j 2> .
l *j "* ! % 23 &
(@/" +(> (' 2R(1 B(b ;*; *#5 .(x(7 -5 ;(-) 2rT% +; &%- '+ .)
&- @5 '+ .) +> * I1 2> ' 7Z "&1 U4Z > _W *' +;*H 895* 7>
.(U -5 ;-) &T1 b .) +
!DE S"
2R(1 Z ]+ "% 8c1 j \1 $1 B&C
( *( I1( 2>( $&3 \1 Y * .&% ) &(% ( ,%(' " (/ A 2&C ) $*%[
&( 8 *„' Z ]+ _ ' "A (p <0/05
I1( "(Z &- @5 "% .) )' A .&- d 5
(% 23 *( "( _&(- ( (- "*(5 *5 ?1 *
.*Q STR
!DE () G/, -1 5T
=
5
2/25b
1/50c
1/08c
a
(T >=W V
,@, U,
a
a
5
5
&%c
c
3/06
2/90 %0/5 * H I1 "Z
1/80d %1/5 * H I1 "Z
2/55c
1/12d %2/5 * H I1 "Z
1/94d
.&- 10 8c1 &= *
284
(WVP) ;)<= = 7 89,
! )0 "% & ; U3 V "*D!1
2> D7 .
"& /0 95* '+ "% .) ( &%+ *F… &RV 4@ 7Z 8 &1 ' 4'*5 *%
"(% .)( .(1997 $ *7 m*' .1994 $2;T% YQ)
"(% *(Q 2( l( ()= ( (95* 5&%*' '+
U3 (V *(* (T' Q&(1 $*T) "%*b1 &%
(4*H (3 "%&( &(jm *(% $(% 895* + .&1
*R( Q&1 &- *R 4 3 "%& 41 (>*c3)
Y(* $*(<Z ,%G .(1388 $2;T% *4) &%+
" (/ (A ( *( (H I1( $I1( (>b5 \1
8 )= .(p <0/05) &% ,%' .) U3 V "*DW!1
( (' *(Q * * I1 &% H % *
=*( (' &(T1 (7+ (95* ;4- + 2m 23 &15
I1 BTZ .&% ,%' U3 "% B;7 Bj1 UDC
^5*5 8& $&% ,%' .) 7Z ^*< 15 *
(2005) 2;T% 51*),%G .
*' & ,%' WVP
&(- (@5 '(+ .)( "(% (QG * * 8H 2> *F
WVP $* 8H )H ,> ' 23 b1 .&- * _G73
8H ;&% T * 8 7 8jj .
,%'
(+ "%&(1 p*(Q }l(TZ *( 8H .&1 41 *
B(j1 ^(5*5 8&( $(- (7+ .)( "+ ;4- 7;7
.
T1 & '+ .) 2 A
'(+ .) ]+ * (2010) 2;T% Y53 ,%G $(4b1 8(m H I1 2> *F 895* 7>
.&1 ,%' WVP " / A 1> 8
(V 8(m 2> *F (2010) 2;T% 2m u'
.&(1*' (* (' R(1 &- @5 '+ .) ]+ *
( "*D(W!1 *( * 1> 8 *F5 2R1 % 23 \1
'(+ .)( ;4- ' b13 8m .
/ U3 V
. P, Q/< >KL ;) <= = 789, NO -4 F?
285
...! (%#/ !%#
%/ -%"#& ' ( #) *
) +"& , )(
(x7)
(U)
. !" #$ 5/+ Y Z M@, -5 F?
P, E -; ? –Q
;R(5 (7% Z $* I1 %1/5 )H B„ "* .
d( 122/46 ** I&*1 1T7 R' d &.&- **T) 883/12 ** Y Y'') R'
8(H ' C5 * I1 *;&< *F C5 " %16 $&!7( (73 "*5 %20 $&!7 73 " %60 "Z *
() "*(T' *j &!7 " T' 2> 73 * &!7
&(- ) (- ( &(1 873 ' 73 " &!7
(7/ 2>( (' &(1*' p>Q (1995) 2;T% 2% .(1998$
1
( ())T7 8( &(Z 15 ** 873 S*c) 1 ;5 13
.
8)
'(+ .)( *( I1( "*'' $,%G ()= " (7% 1cu% &0 0/4 0/3 $0/2 $0/1 $0 "% )H
$0/2 "(% ()H .1 C R' d )'-*-
40/67 $20/13 *(* *( ( " 7% ^5*5 &0 0/4 0/3
5(1*) T1 b Y Y'') )= **T) 46/38
.(2005 $2;T% 1- International Unit
!=[ S"
;R(5 (7% Z( 4( Y * *; &< *F 2
\(1 $2 B&(C .&- * *T) ^Z * .) o*A &&(- T5 &- @5 '+ .) "% 1T1 *;&< ]+
$H7:O157)'(-*- $I&(*1 1T7( "% "*' )= .&% 2R1 Y Y'')
.)( ( *( (H I1( 2>( $2B&C \1 Y *
.)( Q&('@ _&( (1cu% 895* 7> '+
*;&< *F 1> 8 *;1 b )'-*- "*' )=
Y'')( I&*1 1T7 )= (p <0/05) " /
Q&('@ *F5 * I1 )H ,> .
- Y
Y'')( I&(*1 1T7( "(% "*' " * .)
.)( "(% (1T1 ]#(+ ( * 8 ' - Y
( " 7% -6 ;-) *cTRm * I1 %2/5 "Z
2B&(C \(1 $(' 23 *(c ;1 .(**T) 1177/55 Z
Y( Y'') &- @ * I1 *F &% 2R1
((! S*(Q) I&(*1 1T7( &(- @ *R (
4„ S*Q)
1391 "#
! 3
! 8 ! 286
!=</, \ = != () G/, -2 5T
^_ ^$/
0d
70/65±9/85c
883/12±45/12b
1177/50±56/13a
H7: O157! '?
P//, ],@
0
0d
0
8/25±0/08c
0
122/46±17/8b
0
235/50±23/55a
.
/ o*1 ±*;5 3 8c1 &=*
,@, P, (
0
%0/5
%1/5
%2/5
. P, E !c !" #$ aD b ^_ ^$/ >' b. ? F' -6 F?
;1(; "(% (QG $( 895*( 7> &- @5 '+
(V "*DW!1) ;> $(BA &0 RR' S;)
Y'')( I&(*1 1T7( ()=) *;&< (U3
"(%* 2T+(> ( ( .&R(V 4@ (Y
( .& ,%' % 1T1 8 ( 2&C ) $*%[) Z
_0#(+ *;&(< '(+ "(% .)( (' 8 C5
D(7 +* l T% *;&< ;> $;1;
.)( 1T+> Z ]+ ' % B41 25 .*Q ‚0 j*A >1
%(' (1 $*( (H "% I1 2> *F * 8( ( ( 895*( (7> &- @5 '+ .) "
4 (5 1 (1> q(1 ( *(% )H ,> ' &1& b1
"(% "*'( ()= .)( Q&('@ _&( $TbZ 1 &0
,>( Y Y'') )'-*- $I&*1 1T7
Y'')( )= * I1 *F5 8*R % 23 .
.(2006$Y; .&) &1*' p>Q Y
B+/,
.)( ( * I1 2> $&- Sb1 "% C5 d=c
"r(7;5 ( (1/ $"R' 0 * . ^ "& UV1 . 1374 $.o . U% $.U$ &;
.114-325 :2*@5 "R' _
.F _R1 .DH "& .1375 .2 $
&0
D(H (0 () *(c' 8TR% . "% Q73 ,%' DH !' †!Z .1374 $.S 21 !- $. $&+&'
.445-446 :2*
.284-296 :2* DH 0 ) *c' 8TR% .DH "& /4A "%*T) ! .1374 .S$ 14j
cR(1 _R1 . DH "& '+ *D ^*V5 "%*T) .1388 ."&% $." $T7 $. $.U $*4
.*4'*
ASTM .1995a .“Designation D 523 :Standard Test Method for Specular Gloss” in Annual Book of ASTM
Standards, Philadelphia, PA :American Society for Testing and Materials.
287
...! (%#/ !%#
%/ -%"#& ' ( #) *
) +"& , )(
ASTM .1995d .“Designation E 96-95 :Standard Test Methods for Water Vapor Transmission of Materials” in
Annual Book of ASTM Standards, Philadelphia, PA :American Society for Testing and Materials.
ASTM .1997 .“Designation D 882-97 :Standard Test Method for Tensile Properties of Thin Plastic Sheeting” in
Annual Book of ASTM Standards, Philadelphia, PA :American Society for Testing and Materials
Atares, L., C., De Jesus, P., Talens and A., Chiralt .2010 .Characterization of SPI -based edible films incorporated
with cinnamon or ginger essential oils .Journal of food Engineering, in press.
Brody, L .A. 2005 .Packaging .Food Technology, 59(2) :65-67
Chen, H .1995 .Functional properties and applications of edible films made of milk protein .Journal of Dairy
Science, 78 :2563-2583.
Emirolu Z. K., G. P. Yemi, B. K. Cokun and K. Candoan. 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.
Eswaranandam, S., N .S., Hettiarachchy and M .G., Johnson .2004 .Antimicrobial activity of citric, lactic, malic, or
tartaric acids and nisin-incorporated soy protein film against Listeria minocytogenes, Escherchia coli O157 :H7, and
Salmonella gaminara .Journal of Food Microbiology and Safety, 69(3): 79-84.
Fabra, M .J., P., Talens, & A., Chiralt. 2008 .Tensile properties and water vapor permeability of sodium caseinate
films containing oleic acid-beeswax mixtures .Journal of Food Engineering, 85 :393-400.
Fredrick, J .F .2000 .Edible films and coatings .Wiley Inter Science, 579-584.
Fukushima, D. and J., Van Buren. 1970 .Mechanisms of protein insolubilization during the drying of soy milk .Role
of disulfide and hydrophobic bonds .Cereal Chemistry, 47:687-696.
Gennadios, A., T.H., McHugh, C.L., Weller and J.M., Krochta. 1994a .Edible coatings and films based on
proteins .In :Krochta, J.M., Baldwin, E.A., Nisperos-Carriedo, M .(Eds.), Edible coatings and Films to Improve Food
Quality .Thechnomic Publishing Company, Lancaster, PA, 201-277.
Gontard, N., C., Duchez, J.L., Cuq and S., Guilbert. 1994 .Edible composite film of wheat gluten and lipids :water
vapor permeability and other physical properties .International of food science and technology, 29 :39-50.
Graveland, A., P., Bongers and P., Bosveld. 1979 .Extraction and fractionation of wheat flour proteins .Journal of
food Science and Agricalture, 30:71-84.
Han, J., L., Lawson, G., Han, and P., Han. 1995. A spectrophotometric method for quantitative determination of
allicin and total garlic thiosulfinates .Annuals of Biochemistry, 225: 157-160.
Kechichian, V., C., Ditchfield, P.,Veiga-Santos and C. C .Tadini .2010. Natural antimicrobial ingredients
incorporated in biodegradable films based on cassava starch .LWT – Food Science and Technology, in press.
Kinsella, J.E .1979 .Functional properties of soy proteins .Journal of the American Oil Chemists Society, 56(3) :
242-258.
Krochta, J .M .and C .D., Mulder-Johnston .1997 .Edible and biodegradable polymer films .Food Technology,
51(2) :61-74.
Kumar, R., D., Lui and L., Zhang. 2008 .Advances in proteinous biomaterials .Journal of Biobased Materials and
Bioenergy, 2(1):1-24.
Mori, T., S., Utsum, K., Inaba and K., Harada, 1981 .Differences of subunit composition of glycinin among
soybean cultivars .Journal of agricultural and chemistry, 29(1):20-23.
Ozdemir, M .and J .D., Floros .2008 .Optimization of edible whey protein films containing preservatives for
mechanical and optical properties .Journal of Food Engineering, 84: 116-123.
Pranoto, Y., V .M., Salokhe and S .K., Rakshit .2005 .Physical and antibacterial properties of alginate-based edible
film incorporated with garlic oil .Food Research International, 38: 267-272.
Rhim J .W .and T .H., Shellhammer .2005 .Innovations in food packaging .CRC Press, U.S.A: 116-137.
Seydim, A .C .and G., Sarikus .2006 .Antimicrobial activity of whey protein based edible films incorporated with
oregano, rosemary and garlic essential oils .Food Research International, 39: 639-644 .
Sivaraboon, T., N .S., Hettiarachchy and M .G., Johnson .2008 .Physical and antimicrobial properties of grape seed
extract, nisin, and EDTA incorporated soy protein edible films .Food Research International, 41(8) :781-785.
Sothornvit, R .and J .M., Krochta .2001 .Plasticizer effect on mechanical properties of P-lactoglobulin films .
Journal of Food Engineering, 50: 149-155.
Warade, S.D., and K.G., Shinde. 1998 .Handbook of vegetable science and technology, In D.K., Salunke & S.S.,
Kadam (Eds.), USA :Marcel Dekker Inc :397-413.
Yang, L., and A.T., Paulson. 2000 .Effect of lipids on mechanical and moisture barrier properties of edible gellan
film .Food Research International, 33 :571-578.