Effect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage

Autor: Ashkan Jebelli Javan, Masoumeh Moslemi, Shaghayegh Salimirad, Soheil Soleymanpour
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Iranian Journal of Veterinary Medicine, Vol 12, Iss 1, Pp 69-78 (2018)
Druh dokumentu: article
ISSN: 2251-8894
2252-0554
DOI: 10.22059/ijvm.2017.238184.1004825
Popis: BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and Trachyspermum ammi essential oil (0, 1000, and 2000 ppm) were stored at 4C for 12 days. Microbial (lactic acid bacteria, coliform, and total mesophilic bacteria), chemical (peroxide value and total volatile nitrogen), and sensory (odour, texture, colour, and overall acceptance) analysis were done every 3 days until the end of storage. Results: Total count, lactic acid bacteria, coliform and total mesophilic bacteria showed significant decrease in treatments compared to control. In chemical experiments, chitosan- Trachyspermum ammi essential oil treated fillets had lower peroxide and total volatile nitrogen during storage. Sensory analysis revealed that treatment containing 1000 ppm Trachyspermum ammi essential oil had higher overall acceptance than control and 2000 ppm treated group. Conclusion: Combination of chitosan and Trachyspermum ammi essential oil prolonged shelf-life of fillets. By considering sensory results and cost of analysis, chitosan containing 1000 ppm Trachyspermum ammi essential oil is recommended for industries.
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