Volume 4, Issue 4 (Nov 2019)                   JNFS 2019, 4(4): 236-242 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Karimnezhad F, Razavilar V, Anvar A, Dashtgol S, Pilehvar Zavareh A. Combined Effect of chitosan-Based Edible Film Containing Oregano Essential Oil on the Shelf-Life Extension of Fresh Chicken Meat . JNFS. 2019; 4 (4) :236-242
URL: http://jnfs.ssu.ac.ir/article-1-166-en.html
Department of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Abstract:   (117 Views)
Background: The aim of this study was to investigate the effects of chitosan coatings, oregano essential oil, and their combination on microbial quality of chicken fillet during 12 days in refrigerator temperature. Methods: Oregano oil was extracted by water distillation and then different concentrations of oregano oil (1% and 2%) were used for film preparation. Microbiological tests were carried out on the chicken fillet samples stored in 4 °C at different intervals including days 0, 3, 6, 9, and 12. Results: Treated groups with chitosan and oregano oil affected the increase rate of aerobic plate counts, coliform counts, and total psychrophilic counts significantly compared to the control group across the entire storage period (P < 0.05). Chitosan-based edible film containing oregano oil inhibited microbial growth on chicken fillet. Microbial populations were reduced by 2.14-3.53 log CFU/g in groups treated with chitosan and oregano oil. Our results revealed that incorporation of oregano essential oil at 2% concentration had the highest inhibitory effect on spoilage microorganisms in coated chicken fillet during 12 days of storage at refrigerator. Conclusion: Generally, application of oregano essential oil at 2% concentration had the potential to enhance safety and shelf-life of chicken fillet.
Full-Text [PDF 411 kb]   (38 Downloads) |   |   Full-Text (HTML)  (10 Views)  
Type of article: orginal article | Subject: public specific
Received: 2018/05/23 | Accepted: 2018/09/27 | Published: 2019/11/1

1. Alsaiqali M, El-Shibiny A, Adel M, Abdel-Samie M & Ghoneim S 2016. Use of Some Essential Oils as Antimicrobial Agents to Control Pathogenic Bacteria in Beef Burger. World Journal of Dairy & Food Sciences. 11 (1): 109-120.
2. Association APH 1992. Compendium of Methods for the Microbiological Examination of Foods 3rd Edition APHA Inc. Washington DC. Retrieved Dec. 27: 2013.
3. Bazargani-Gilani B, Aliakbarlu J & Tajik H 2015. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative food science & emerging technologies. 29: 280-287.
4. Beverlya RL, Janes ME, Prinyawiwatkula W & No HK 2008. Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food microbiology. 25 (3): 534-537.
5. Bohlmann GM 2005. General characteristics, processability, industrial applications and market evolution of biodegradable polymers.
6. Botsoglou N, Grigoropoulou S, Botsoglou E, Govaris A & Papageorgiou G 2003. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat science. 65 (3): 1193-1200.
7. Burt S 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology. 94 (3): 223-253.
8. Chouliara E, Karatapanis A, Savvaidis I & Kontominas M 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C. Food microbiology. 24 (6): 607-617.
9. de Azeredo HM 2013. Antimicrobial nanostructures in food packaging. Trends in food science & technology. 30 (1): 56-69.
10. Dutta P, Tripathi S, Mehrotra G & Dutta J 2009. Perspectives for chitosan based antimicrobial films in food applications. Food chemistry. 114 (4): 1173-1182.
11. Elsabee MZ & Abdou ES 2013. Chitosan based edible films and coatings: A review. Materials Science and Engineering: C. 33 (4): 1819-1841.
12. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G & Georgakis SA 2007. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C. Meat science. 76 (1): 172-181.
13. Goy RC, Britto Dd & Assis OB 2009. A review of the antimicrobial activity of chitosan. Polímeros. 19 (3): 241-247.
14. Kerch G 2015. The potential of chitosan and its derivatives in prevention and treatment of age-related diseases. Marine drugs. 13 (4): 2158-2182.
15. Lekjing S 2016. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat science. 111: 192-197.
16. Moradi M, Tajik H, Razavi Rohani SM & Oromiehie AR 2011. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready‐to‐eat mortadella‐type sausages during refrigerated storage. Journal of the science of food and agriculture. 91 (15): 2850-2857.
17. Petrou S, Tsiraki M, Giatrakou V & Savvaidis I 2012. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International journal of food microbiology. 156 (3): 264-271.
18. Pranoto Y, Salokhe VM & Rakshit SK 2005. Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food research international. 38 (3): 267-272.
19. Tsigarida E, Skandamis P & Nychas GJ 2000. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 C. Journal of applied microbiology. 89 (6): 901-909.
20. Zimoch-Korzycka A, Bobak Ł & Jarmoluk A 2016. Antimicrobial and antioxidant activity of chitosan/hydroxypropyl methylcellulose film-forming hydrosols hydrolyzed by cellulase. International journal of molecular sciences. 17 (9): 1436.
21. Zivanovic S, Chi S & Draughon AF 2005. Antimicrobial activity of chitosan films enriched with essential oils. Journal of food science. 70 (1): M45-M51.

Add your comments about this article : Your username or Email:

Send email to the article author

© 2015 All Rights Reserved | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb