Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage
| Autor: | Kazem Alirezalu, Mirian Pateiro, Ali Ayaseh, José M. Lorenzo, Zabihollah Nemati, Milad Yaghoubi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Polymers and Plastics
Thiobarbituric acid 3309.22 Refrigeración Organoleptic engineering.material Bacterial growth Shelf life Article law.invention lcsh:QD241-441 Chitosan chemistry.chemical_compound 0404 agricultural biotechnology chicken fillets lcsh:Organic chemistry Coating law Artemisia fragrance TBARS 3309.13 Conservación de Alimentos Food science Essential oil 0402 animal and dairy science 3309.90 Microbiología de Alimentos food and beverages coating 04 agricultural and veterinary sciences General Chemistry 040401 food science 040201 dairy & animal science chemistry engineering shelf life chitosan |
| Zdroj: | Polymers Volume 13 Issue 5 Polymers, Vol 13, Iss 716, p 716 (2021) Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) |
| Popis: | The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage. |
| Databáze: | OpenAIRE |
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