Title of article :
Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs
Author/Authors :
Jannatiha ، Narges Nutrition and Food Sciences Research Center - Islamic Azad University, Medical Sciences Tehran , Shojaee-Aliabadi ، Saeedeh Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences , Moslehishad ، Maryam Department of Food Science and Technology - Islamic Azad University, Safadasht Branch , Hashemi Moosavi ، Motahareh Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences , Moslemi ، Masoumeh Food and Drug Administration - Ministry of Health and Medical Education , Mosleh ، Nazanin Nutrition and Food Sciences Research Center - Islamic Azad University, Medical Sciences Tehran , Andacheh ، Fatemeh Nutrition and Food Sciences Research Center - Islamic Azad University, Medical Sciences Tehran , Ferdowsi ، Ruhollah Department of Food Science and Technology - National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences
Abstract :
The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMCZ), and one wrapped with Satureja khuzistanica jamzad EO (CMCS). The films containing 2.4% EOs were selected for this study. The shelf life of the CMCZ and CMCS treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMCZ slightly decreased the overall acceptability compared to the control. The CMCS samples did not show acceptable organoleptic properties (p 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.
Keywords :
Antimicrobial film , Chicken Meat , essential oil , Shelf life
Journal title :
Journal of Medicinal Plants and By-products
Journal title :
Journal of Medicinal Plants and By-products
