| Abstrakt: |
Chicken meat is a product susceptible to chemical and microbial contamination; therefore, application of antimicrobial factors extends its shelf life. The aim of the present research is to apply Alyssum homolocarpum gum containing Trachyspermum Copticum L. (TCEO) and Teucrium polium L. (TPEO) essential oils as nanoemulsions and improve the chicken fillet quality during the shelf life of 12 days. Initially, EO compositions were determined through the gas chromatography-mass spectrometry; then, their antioxidant and antimicrobial activities and their nanoemulsions characteristics were evaluated. At last, physicochemical, microbial, scanning electron microscope image (SEM) and sensory evaluations were performed on control and coated chicken fillets. The obtained results of TCEO and TPEO nanoemulsions demonstrate that treated samples containing 3.245 µL/mL TPEO had the largest particle size (92.30 nm) and the lowest zeta potential (− 12.19 mV). The maximum pH and total volatile nitrogen belonged to the uncoated sample at the end of shelf life. Thiobarbituric acid and sensory assays for treated fillets were within the standard range. The coating presence led to a decrease in cooking loss. The control chicken sample had the minimum and maximum color at the beginning and end of shelf life, respectively. A reduction level was reported for total viable bacteria, psychrotrophic, yeast and mold counts in coated chicken fillets including TCEO and TPEO nanoemulsions. SEM technique displayed extremely homogeneous and the uniformity of coating structure. The present research illustrated that A. homolocarpum coating incorporated with TCEO and TPEO nanoemulsions was more effective in maintaining the qualitative preservation of fillet samples. [ABSTRACT FROM AUTHOR] |
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