Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modiﬁed atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

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Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2016.10.008 ◽

2017 ◽

Vol 249 ◽

pp. 1-8 ◽

Cited By ~ 43

Author(s):

Yuemei Zhang ◽

Dongping Li ◽

Jian Lv ◽

Qingzheng Li ◽

Chunli Kong ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Bacterial Diversity ◽

Common Carp ◽

Cyprinus Carpio ◽

Refrigerated Storage ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Cinnamon Essential Oil

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Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

Journal of Food Protection ◽

10.4315/0362-028x-73.4.663 ◽

2010 ◽

Vol 73 (4) ◽

pp. 663-669 ◽

Cited By ~ 48

Author(s):

V. GIATRAKOU ◽

A. NTZIMANI ◽

I. N. SAVVAIDIS

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Sensory Data ◽

Thyme Essential Oil ◽

Brochothrix Thermosphacta ◽

Yeasts And Molds ◽

Entire Storage Period

In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).

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