Processed Foods Research, Western Regional Research Center, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Albany, California 94710, United States.
J Agric Food Chem. 2012 Aug 15;60(32):7799-804. doi: 10.1021/jf301281a. Epub 2012 Aug 3.
The addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5 and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions and 0.5 and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. The taste panel indicated a higher preference for carvacrol-containing tomato-coated chicken over the corresponding apple coating. There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping. Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.
向基于苹果和番茄的成膜溶液中分别添加 0.5%和 0.75%的香芹酚（牛至油的有效成分），以及向基于苹果的成膜溶液中添加 0.5%和 0.75%的肉桂醛（肉桂油的有效成分），可以保护生鸡肉免受细菌污染，而不会对烘焙后的鸡肉包裹物的口感产生不利影响。
