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  • The effect of coating with chitosan containing cumin essential oil on the quality and shelf life of chicken fillets

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عنوان URL للمقالة


رقم المقالة : FH-2111-1090 (R1) زيارة : 164 الصفحة: 20 - 26

10.30495/fh.2023.64244.1090

نوع المخطوط: ابحاث

The effect of coating with chitosan containing cumin essential oil on the quality and shelf life of chicken fillets

الموضوعات : Food and Health

Leila Aghababaei 1 , Maryam Hasani 2 , Payman Mahasti 3 , Hassan Hamedi 4

1 - Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran
2 - Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 07 السبت , جمادى الأولى, 1443 تاريخ التأكيد : 08 الثلاثاء , ربيع الأول, 1444 تاريخ الإصدار : 07 الخميس , جمادى الأولى, 1444

الکلمات المفتاحية: / Microbial parameters, Chemical parameters, / essential oil, / Chicken fillet,

ملخص المقالة :

An edible coating of chitosan (CH) containing cumin essential oil (CEO) was used in this study to increase the shelf life of chicken fillets during refrigerated storage (4±1 ˚C). CEO was extracted by Clevenger apparatus, and the chemical compounds of CEO were determined. Four treatments were produced to investigate the shelf life of chicken fillets: T1: Control (C), T2: CH, T3: CH-CEO (0.75%), and T4: CH-CEO (1.5%). The chemical parameters (peroxide value, thiobarbituric acid, and total volatile basic nitrogen), microbial parameters (total bacterial counts, psychrotrophic bacteria, lactic acid bacteria), and sensory attributes (taste, odor, color, texture, and general acceptance) of the chicken fillets were periodically evaluated. Cumin aldehyde (25.79%), gamma-terpinene (21.95%), propanol (18.17%), p-menta-1,4-dien 7-al (11.73%), and beta-pinene (9.27%) were the chemical compounds of CEO. It was shown by the results that the microbial load and chemical oxidation of chicken fillets were inhibited by the active edible coating (p<0.05) and that better preservation effects have resulted from higher essential oil concentration (p<0.05). T4 achieved the best chemical, microbial and sensory results in most tests at the end of the storage period. The shelf life of chicken fillets during storage in the refrigerator was increased by the CH edible coating containing CEO, as demonstrated by this study.

المصادر:


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