Author/Authors :
Raeisi, Mojtaba Food, Drug and Natural Products Health Research Center - Golestan University of Medical Sciences, Gorgan, I.R. IRAN , Hashemi, Mohammad Department of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences, Mashhad, I.R. IRAN , Afshari, Asma Department of Nutrition - Faculty of Medicine - Mashhad University of Medical Sciences, Mashhad, I.R. IRAN , Tabarraei, Alijan Department of Microbiology - Faculty of Medicine - Golestan University of Medical Sciences, Gorgan, I.R. IRAN , Aminzare, Majid Department of Food Safety and Hygiene - School of Public Health - Zanjan University of Medical Sciences, Zanjan, I.R. IRAN , Jannat, Behrouz Halal Research Center - Food & Drug Organization, Tehran, I.R. IRAN
Abstract :
The present study was conducted to evaluate the effectiveness of edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination, and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances (TBARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.
Keywords :
Antioxidant activity , Alginate coating , Essential oil , Rosemary , Cinnamon
