Effect of chitosan coating contain Ajwain essential oil on the shelf-life of chicken breast meat during refrigerated condition

Subject Areas :

Nima Babolanimogadam ¹ , Ali Khanjari ² , Afshin Akhondzadeh basti ³ , Seyed Hasan Sajjadi Alhashem ⁴ , Reza Teimourifard ⁵ , Faramarz Amiri ⁶

1 - 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
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran
5 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
6 - Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran

Received: 2019-02-11 Accepted : 2020-05-24 Published : 2020-06-15

Keywords: Ajwain essential oil, Antimicrobial, Chicken Meat, Chitosan coating,

Abstract :

Biodegradable active packaging containing essential oils with antimicrobial properties is one alternative strategy that can be considered by the food packing industry to reduce the use of environmentally harmful synthetic polymers. Chitosan is a safe, natural, no allergen, and biocompatible polymer with health benefits. This study was conducted to investigate the effects of chitosan coating contain Ajwain essential oil (AEO) on the shelf-life of chicken breast meat during refrigerated storage. AEO was extracted and its composition was analyzed by GC/MS, the AEO was added to chitosan solution in different concentrations (0, 0.5%, and 1% (v/v)) and chicken breast meat was coated by chitosan solution, The microbiological properties of chicken breast meats, such Total aerobic mesophilic bacteria (AMB), Enterobacteriaceae, total aerobic psychrotrophic bacteria (APB), and Pseudomonas spp. were determined during 13 days of storage. The results showed that using of AEO has significant effects on the reduction of all followed groups of microorganisms compared with the control group. In the present study, 1% v/v AEO treatment was the most effective in microbial groups throughout the storage period. This study showed that chitosan coating contains 1% AEO have good antimicrobial activity and can be used to extend the shelf-life of the meat products.

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