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

الموضوعات : Food and Health

Nima Babolanimogadam ¹ (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Ali Khanjari ² (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Afshin Akhondzadeh basti ³ (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Seyed Hasan Sajjadi Alhashem ⁴ (Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran)
Reza Teimourifard ⁵ (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Faramarz Amiri ⁶ (Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran)

تاريخ الإرسال : 06 الإثنين , جمادى الثانية, 1440 تاريخ التأكيد : 01 الأحد , شوال, 1441 تاريخ الإصدار : 23 الإثنين , شوال, 1441

الکلمات المفتاحية: Ajwain essential oil, Antimicrobial, Chicken Meat, Chitosan coating,

ملخص المقالة :

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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