The effect of chia seed mucilage containing different concentrations of aqueous olive leaf extract on the shelf life of chicken fillets in the refrigerator

Subject Areas : Food Microbial Contamination

Fereshteh Akhavan ¹ ( Department of Food Science & Technology Nour Branch, Islamic Azad University, Nour, Iran )
Mahdi Sharifi Soltani ² ( Department of veterinary, agriculture faculty, Islamic Azad University Chalous branch, Chalous, Iran. )
Shahin Zomorodi ³ ( 2Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO) )
sara jafarian ⁴ ( Department of Food Science & Technology Nour Branch, Islamic Azad University, Nour, Iran )
Asghar Khosrowshahi asl ⁵ ( Department of Food Science and Technology, Meraj Salmas Institute of Higher Education, salmas, Iran )

Received: 2021-01-21 Accepted : 2021-04-23 Published : 2022-03-21

Keywords: Edible coating, Olive leaf extract, Chicken fillet, Chia seed mucilage,

Abstract :

Enzymatic, chemical and microbial activities in chicken in the refrigerator lead to spoilage and reduced product quality. In this regard, the use of edible coatings with antimicrobial and antioxidant compounds is an effective way to keep the quality of meat. In this study, the effect of chia seed mucilage coating containing 0, 15 and 30 percent aqueous extracts of olive leaves on quality of chicken fillets was investigated at the refrigerator (4°C) during 12 days of storage. During storage at intervals of 1, 4, 8 and 12 days, microbial counts (Lactic acid bacteria, aerobic mesophilic, psychotropic and coliforms) and volatile nitrogen bases, pH and sensory evaluation of treatments were determined. The results showed that during storage, the count of aerobic mesophilic and psychotropic bacteria, coliforms and lactic acid bacteria and the volatile nitrogen bases and pH in chicken fillet increased, which was less in samples coated with chia seed mucilage containing olive leaf extract than the other treatments (p<0.01). According to the results of sensory evaluation, on the 4th day of storage, no significant difference in overall acceptability was observed between the samples (P>0.05). However, on the 8th day of storage, the control and sample coated by chia seed mucilage did not obtain the required overall acceptability score. According to the results obtained of this study, using the mucilage coating of chia seeds containing 30 percent of aqueous olive leaf extract, it is possible to increase the shelf life of chicken fillets at 4 °C for 8 days.