Effect of Modified Atmosphere Packaging and Essential Oils of Ginger and Cuminum on Microbial Population and Organoliptic Properties of TraditionalMuffin of Ahvaz

In this study, the effect of different concentrations of three types of gaseous mixtures (carbon dioxide, nitrogen) ,as well as vacuum condition and also ordinary condition as control and essential oils of ginger and cuminum were evaluated for extending shelf life of traditional muffin of Ahvaz at 25 0C in one 4-layer container. Ordinary conditions as control packaging, were compared with four type of modified atmosphere packaging 1)80% CO2 + 20% N2 ; 2) 20% CO2 + 80% N2 ; 3)50% CO2 + 50% N2, and 4) under vacuum condition along with injection essential oils of ginger and cuminum, and samples without essential oils.Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count ) and chemical pH test, sensory evaluation and amount of dripped water at different times,during 60 days.The results were performed in a completely randomized design using SPSS statistical software (Ver:22) and Duncan’s multiple range test method, with confidence level of 95% (P <0.05). The shelf life ,of muffin samples were reported with ginger essential oil under gas compositions, 80% CO2 ; 50% CO2 & 20% CO2 ; 60, 58 and 45 days, respectively, in vacuum and ordinary conditions were 40 , 35 days, with cuminum essential oil in gas compositions, 80% CO2 ,55 days , in conditions 50% CO2 & 20% CO2 45 and 40 days, in vacuum and control were 35 , 30 days, without essential oil injection, under gas compositions 80% CO2 ; 50% CO2 & 20% CO2 ; 45, 35, 30 days in vacuum and ordinary conditions were 25 , 20 days, respectively.The best condition belonged to samples containing ginger essential oil under conditions 80% CO2 , and had desirable effects on amount of dripped water and pH and also sensory properties of samples, which were evaluated due to their high antimicrobial properties .