Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage
The present study was conducted to assess the impact of chitosan coating (1%) containing <i>Artemisia fragrans</i> 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...
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doaj-ba5931b3b6a34c2a81418ca85eca5f5b2021-02-27T00:05:28ZengMDPI AGPolymers2073-43602021-02-011371671610.3390/polym13050716Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated StorageMilad Yaghoubi0Ali Ayaseh1Kazem Alirezalu2Zabihollah Nemati3Mirian Pateiro4José M. Lorenzo5Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, IranDepartment of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, IranDepartment of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, IranCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, SpainThe present study was conducted to assess the impact of chitosan coating (1%) containing <i>Artemisia fragrans</i> 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 <i>Artemisia fragrans</i> essential oils (AFEOs) had no significant (<i>p</i> < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (<i>p</i> < 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 (<i>p</i> < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (<i>p</i> < 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.https://www.mdpi.com/2073-4360/13/5/716chitosan<i>Artemisia fragrance</i>shelf lifechicken filletscoating |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Milad Yaghoubi Ali Ayaseh Kazem Alirezalu Zabihollah Nemati Mirian Pateiro José M. Lorenzo |
spellingShingle |
Milad Yaghoubi Ali Ayaseh Kazem Alirezalu Zabihollah Nemati Mirian Pateiro José M. Lorenzo Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage Polymers chitosan <i>Artemisia fragrance</i> shelf life chicken fillets coating |
author_facet |
Milad Yaghoubi Ali Ayaseh Kazem Alirezalu Zabihollah Nemati Mirian Pateiro José M. Lorenzo |
author_sort |
Milad Yaghoubi |
title |
Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage |
title_short |
Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage |
title_full |
Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage |
title_fullStr |
Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage |
title_full_unstemmed |
Effect of Chitosan Coating Incorporated with <i>Artemisia fragrans </i>Essential Oil on Fresh Chicken Meat during Refrigerated Storage |
title_sort |
effect of chitosan coating incorporated with <i>artemisia fragrans </i>essential oil on fresh chicken meat during refrigerated storage |
publisher |
MDPI AG |
series |
Polymers |
issn |
2073-4360 |
publishDate |
2021-02-01 |
description |
The present study was conducted to assess the impact of chitosan coating (1%) containing <i>Artemisia fragrans</i> 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 <i>Artemisia fragrans</i> essential oils (AFEOs) had no significant (<i>p</i> < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (<i>p</i> < 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 (<i>p</i> < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (<i>p</i> < 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. |
topic |
chitosan <i>Artemisia fragrance</i> shelf life chicken fillets coating |
url |
https://www.mdpi.com/2073-4360/13/5/716 |
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