Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage
The coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separate...
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Islamic Azad University, Tabriz Branch
2021-01-01
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doaj-04104c073431418783997a2e99e20f422021-07-10T10:40:58ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682021-01-01104 (40) زمستان11510.30495/jfh.2020.1912353.1289678713Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storageS. Kiani Ghalesard0A. Fazlara1M. Ghaderi-Ghahfarokhi2M. Pourmahdi3M.Sc Graduate of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IranProfessor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IranAssistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IranAssociate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, IranThe coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separated into three groups: uncoated (control), coated with carrageenan and coated with carrageenan contained essential oil (Mentha longifolia) were stored at refrigerator temperature for 21 days and were evaluated for microbial (psychrotrophic and mesophilic) counts, chemical properties [pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)] and sensory characteristics (appearance, muscles elasticity, odor, and color). The results of the bacterial analysis showed that coating with carrageenan and carrageenan- essential oil coatings had significant effects on delaying the increasing trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, carrageenan-essential oil treatment showed lower TBA, TVN, and pH values than the other two groups during storage (p < 0.01). Moreover, the carrageenan and carrageenan contained essential oil treatments maintained sensorial factors at acceptable levels for 3 and 9 days respectively. Based on the results of the present study, carrageenan coating did not have the ability to extend the shelf life of chicken fillets but, the carrageenan-essential oil coating could extend the shelf life of chicken fillets for 9 days.http://jfh.iaut.ac.ir/article_678713_5a62b7629e300b9dcf38d945f5ff2ad8.pdfcarrageenanchicken filletedible coatingmentha longifolia essential oil |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
S. Kiani Ghalesard A. Fazlara M. Ghaderi-Ghahfarokhi M. Pourmahdi |
spellingShingle |
S. Kiani Ghalesard A. Fazlara M. Ghaderi-Ghahfarokhi M. Pourmahdi Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage Bihdāsht-i Mavādd-i Ghaz̠āyī carrageenan chicken fillet edible coating mentha longifolia essential oil |
author_facet |
S. Kiani Ghalesard A. Fazlara M. Ghaderi-Ghahfarokhi M. Pourmahdi |
author_sort |
S. Kiani Ghalesard |
title |
Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
title_short |
Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
title_full |
Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
title_fullStr |
Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
title_full_unstemmed |
Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
title_sort |
effect of edible carrageenan- mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage |
publisher |
Islamic Azad University, Tabriz Branch |
series |
Bihdāsht-i Mavādd-i Ghaz̠āyī |
issn |
2228-7647 2476-6968 |
publishDate |
2021-01-01 |
description |
The coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separated into three groups: uncoated (control), coated with carrageenan and coated with carrageenan contained essential oil (Mentha longifolia) were stored at refrigerator temperature for 21 days and were evaluated for microbial (psychrotrophic and mesophilic) counts, chemical properties [pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)] and sensory characteristics (appearance, muscles elasticity, odor, and color). The results of the bacterial analysis showed that coating with carrageenan and carrageenan- essential oil coatings had significant effects on delaying the increasing trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, carrageenan-essential oil treatment showed lower TBA, TVN, and pH values than the other two groups during storage (p < 0.01). Moreover, the carrageenan and carrageenan contained essential oil treatments maintained sensorial factors at acceptable levels for 3 and 9 days respectively. Based on the results of the present study, carrageenan coating did not have the ability to extend the shelf life of chicken fillets but, the carrageenan-essential oil coating could extend the shelf life of chicken fillets for 9 days. |
topic |
carrageenan chicken fillet edible coating mentha longifolia essential oil |
url |
http://jfh.iaut.ac.ir/article_678713_5a62b7629e300b9dcf38d945f5ff2ad8.pdf |
work_keys_str_mv |
AT skianighalesard effectofediblecarrageenanmenthalongifoliaessentialoilcoatingonmicrobialchemicalandsensorycharacteristicsoffreshchickenfilletduringrefrigerationstorage AT afazlara effectofediblecarrageenanmenthalongifoliaessentialoilcoatingonmicrobialchemicalandsensorycharacteristicsoffreshchickenfilletduringrefrigerationstorage AT mghaderighahfarokhi effectofediblecarrageenanmenthalongifoliaessentialoilcoatingonmicrobialchemicalandsensorycharacteristicsoffreshchickenfilletduringrefrigerationstorage AT mpourmahdi effectofediblecarrageenanmenthalongifoliaessentialoilcoatingonmicrobialchemicalandsensorycharacteristicsoffreshchickenfilletduringrefrigerationstorage |
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