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Application of Chitosan Edible Coating Containing ZizipHora L. clinopodioides Essential Oil to Extend the Shelf Life of Chicken Fillets at Inappropriate Refrigerated Temperature criitical conditions
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Mohammad Reza Afifi   , Haniyeh Bagherikia |
| Tarbiat Modares University |
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Abstract: (11 Views) |
Introduction: In the present study, the effect of coating chicken fillets with chitosan containing Ziziphora clinopodioides essential oil on their microbial, chemical, and sensory properties was investigated under inappropriate refrigerated conditions (8°C).
Materials and Methods: The total count of psychrotrophic and mesophilic aerobic bacteria, pH, and thiobarbituric acid index (TBARS) were determined over 12 days (at 3-day intervals). The sensory properties of the samples, including color, flavor, and odor, were also evaluated until the third day of storage.
Findings: The results of bacterial count analysis indicated that the combined use of chitosan and Ziziphora clinopodioides essential oil significantly reduced the growth rate of mesophilic aerobic and psychrotrophic bacteria (p < 0.05). The chemical analyses demonstrated that in chitosan-coated samples, increasing the concentration of Ziziphora clinopodioides essential oil resulted in a lower rate of increase in TBARS and pH values over the 12-day refrigeration period (p < 0.05). Sensory evaluation of chicken fillets revealed that in terms of color, the control sample had the lowest score (6.0), whereas the sample coated with chitosan containing 1.0% Ziziphora clinopodioides essential oil received the highest score (8.5).
Conclusion: The findings of this study indicated that increasing the level of Ziziphora clinopodioides essential oil in chitosan-coated samples led to fewer undesirable changes in the product’s characteristics, thereby better preserving its quality.
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Article number: 4 |
| Keywords: Chitosan, Ziziphora clinopodioides essential oil, Chicken fillet, Edible coating, Microbial and chemical properties |
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Full-Text [PDF 268 kb]
(23 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2025/03/15 | Accepted: 2025/05/26 | Published: 2025/10/10
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