The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life
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ORIGINAL ARTICLE
The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4 °C Sonia Khorshidi1 • Tooraj Mehdizadeh1
•
Mahdi Ghorbani1
Revised: 15 August 2020 / Accepted: 15 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study was conducted to investigate the microbial, chemical, and sensory quality of chicken drumsticks vacuum-packaged at 4 °C, using chitosan (CH) coating containing ethanol extracts and the essential oils (EO) of Elettaria Cardamomum. The treatments were stored for 16 days in cold conditions and investigated in three-day intervals. Total volatile base nitrogen analysis showed that, on the 6th day, the uncoated treatment showed unacceptable values, while treatments containing the EO and extracts stayed below the specified level even on the 16th day. In addition, during storage, the Peroxide values for the uncoated sample were higher than the documented for the coated groups. Results of the Thiobarbituric acid reactive substances index revealed that the sample containing the EO of E. Cardamomum is the best treatment. Regarding to pH on the 16th day, the microbial growth in the mixed sample was 0.46 units lower than the control group. Microbial analysis showed that coating significantly reduce the growth of all five groups of bacteria at 4 ± 1 °C; thus, on the 6th day, the differences between mesophiles, Enterobacteriaceae, psychrotrophic, and H2Sproducing bacteria with the control group were 4.5, 4.5, 2.5, and 2 logs Cfu/g, respectively (p \ 0.05). Furthermore, the lactic acid bacteria growth was completely stopped. Finally, it was found that adding EO and extracts could significantly preserve the sensory quality of the samples. Thus, it was concluded that vacuum-packaged CH coatings enriched with the extract and EO of E.
& Tooraj Mehdizadeh [email protected] 1
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Cardamomum can preserve the quality of chicken drumsticks during storage in refrigerators. Keywords Chicken drumsticks Chitosan Coating Elettaria cardamomum EO Extract
Introduction Chicken is more widely consumed than any other meat in most countries. It is nutritious, affordable and relative includes low fat in the meat itself in comparison to other animals (Fu and Chen 2019). However, chicken has been classified as highly perishable and is almost a complete environment for microbial (both spoilage and pathogenic microorganisms) growth. Thus, the poultry industry and interested researchers have focused on the development of new methods in order to reduce the rate of microbial growth in fresh chicken. Nowadays, because of the consumers’ increasing concerns regarding the side effects of chemical preservatives and the excessive demands for the use of natural preservatives in foods, the use of natural preservatives has gained popularity (Zhang et al. 2016). Recently,
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