Yaghoubi Milad, Ayaseh Ali, Alirezalu Kazem, Nemati Zabihollah, Pateiro Mirian, Lorenzo José M
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran.
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran.
Polymers (Basel). 2021 Feb 26;13(5):716. doi: 10.3390/polym13050716.
The present study was conducted to assess the impact of chitosan coating (1%) containing 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 essential oils (AFEOs) had no significant ( < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced ( < 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 ( < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower ( < 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.
本研究旨在评估含有精油（500、1000和1500 ppm）的壳聚糖涂层（1%）作为抗氧化剂和抗菌剂对冷藏储存期间鸡胸肉品质特性和货架期的影响。包装肉类样品后，在4℃下于0、3、6、9和12天评估其物理化学、微生物和感官属性。结果表明，壳聚糖（CH）涂层与精油（AFEOs）组合应用对各处理间的近似成分无显著（<0.05）影响。结果显示，将AFEOs掺入CH涂层中可显著降低（<0.05）pH值、硫代巴比妥酸反应性物质（TBARS）和总挥发性盐基氮（TVB-N），尤其是对于1% CH涂层+1500 ppm AFEOs，储存末期的值分别为5.58、1.61和2.53。涂层样品还显示出比未涂层样品更高的酚类化合物含量。涂层鸡肉对微生物生长具有显著（<0.05）的最高抑制作用。在第12天，1% CH涂层+1500 ppm AFEOs鱼片的总活菌数（TVC）、大肠菌群、霉菌和酵母菌数量显著更低（<0.05）（分别为5.32、3.87和4.27 Log CFU/g）。涂层样品的感官属性也显示出比未涂层样品更高的总体可接受性得分。因此，将AFEOs掺入CH涂层可有效用于提高冷藏储存期间鸡胸肉的稳定性和货架期。
