| Abstrakt: |
In this study, the effect of chitosan-chia seed coating with bay leaf essential oil on the shelf life of quail fillet during a 16-day refrigeration period was investigated. First, the amounts of phenolicand flavonoid compounds, antioxidant properties (ABTS free radical inhibition) of different concentrations of fragrant leaf essential oil were measured. Then, in order to investigate the effect of chitosan-chia seed composition and bay leaf essential oil on the shelf life of fillet quail 4 treatments including 1: control, 2: chitosan-chia seed gum coating, 3: coating + essential oil with 8000 ppm concentration, 4: coating + essential oil At a concentration of 1600 ppm were prepared and number of peroxide, thiobarbiotic acid, pH, total amounts of bacteria and psychrotrophic counts bacteria were investigated. The phenolic compounds of bay leaf essential oil were equal to 388.57±9.85 mg / g gallic acid, flavonoid compounds were 210.18 ± 4.98 mg / g. The highest free radical scavenging activity was observed at 1600 ppm (83.47%). The levels of antioxidant activity at this concentration did not siggnifacnt different with synthetic antioxidant BHA (concentration 100 ppm) (P <0.05).The results of shelf life of quail showed that, the combined coating with essential oil slowed down the upward trend of oxidation and microbial indices compared to the control treatment, and these changes in treatment 4 were less than other treatments and until the end of the storage period of the range of chemical and microbial index were acceptable. Therefore, it seems that the combined coating of chitosan-chia seeds and essential oil of bay leaves can be used as a natural preservative in meat and poultry products. [ABSTRACT FROM AUTHOR] |
