Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film
| Autor: | Bahram Fathi-Achachlouei, Younes Zahedi, Nima Babolanimogadam |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Preservative food.ingredient Thiobarbituric acid General Chemical Engineering Active packaging 04 agricultural and veterinary sciences Shelf life Malondialdehyde 040401 food science 01 natural sciences Gelatin Industrial and Manufacturing Engineering law.invention chemistry.chemical_compound 0404 agricultural biotechnology food chemistry law 010608 biotechnology Pimpinella anisum Food science Essential oil Food Science |
| Zdroj: | Food Science and Technology International. 27:123-134 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013220935224 |
| Popis: | The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week. |
| Databáze: | OpenAIRE |
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