List of Articles مدت زمان نگهداری

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - The Effect of Chitosan Coating Along with Essential Oil (Ferula gummosa Boiss) on the Quality Properties of Chicken Breast
  A. Bayati Kalimani
  10.30495/jftn.2023.74403.11267
   Introduction: Using food coatings containing essential oils with antioxidant and antibacterial properties helps to increase the shelf-life of meat products. This study investigated the effect of chitosan coating with different concentrations of Barijah essential o More

   Introduction: Using food coatings containing essential oils with antioxidant and antibacterial properties helps to increase the shelf-life of meat products. This study investigated the effect of chitosan coating with different concentrations of Barijah essential oil (0.25, 0.5, 1, and 2%) on the quality of chicken breast during 12 days of cold storage.Materials and Methods: First, the antibacterial properties of Barijah essential oil were measured, and then after coating the chicken breasts, the qualitative properties namely color, bacteriological, and general acceptance characteristics were evaluated.Results: The results showed Barijah essence was more effective on Bacillus cereus bacteria than Escherichia coli (p<0.05). Coating the samples significantly improved the moisture and pH characteristics of chicken breast (p<0.05). The coating slowed down lipid oxidation and the formation of volatile nitrogen compounds in treatment (p<0.05). It also caused the tissue stiffness of the samples to be maintained (p<0.05). The color index showed that the use of coatings caused a decrease in the L* and a* values while the b* value increased (p<0.05). Microbial spoilage in the coated samples was significantly reduced as compared to the control sample (p<0.05). Samples containing 2% Barijah essence had better results than other treatments in all tests (p<0.05).  The acceptability of the treatment containing 1 and 2% Barig essence was the same and higher than other treatments (p<0.05).Conclusion: The results showed that using chitosan with in essential oil of Barijah as a natural preservative increases the shelf life of meat products. Manuscript profile