Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran.
Department of Health and Food Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Food Sci Technol Int. 2021 Mar;27(2):123-134. doi: 10.1177/1082013220935224. Epub 2020 Jul 1.
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 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.
本研究旨在开发一种新型的基于明胶的活性可食用膜，其中含有 0、0.3、0.6 和 0.9%w/w 的茴香油作为天然防腐剂，并研究其在冷藏储存 12 天期间延长鸡肉保质期的潜力。将无茴香油和含茴香油的明胶膜包裹在鸡胸肉上，在冷藏过程中检测微生物计数、化学和感官测试。结果表明，在储存的第一周，所有水平的茴香油都能显著降低需氧嗜温菌和 spp 的数量，而在第 6 天，浓度为 0.6%和 0.9%时，嗜冷菌、酵母菌和霉菌的数量开始减少。茴香油的使用会导致鸡胸肉的化学参数显著下降，pH 值、过氧化物值、硫代巴比妥酸反应物和总挥发性碱性氮的值从无茴香油包裹样品的 7.42、5.7meq/kg、2.21mg 丙二醛/kg 和 24.94mgN/100g 分别降至 0.9%茴香油负载明胶膜包裹样品的 4.8、6.35meq/kg、1.73mg 丙二醛/kg 和 18.78mgN/100g。结论，应用负载 0.6%和 0.9%茴香油的明胶膜可以建议用于包裹鸡胸肉，以至少延长一周的保质期。
