Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112376
Author(s):  
Wenwen Wang ◽  
Dianbo Zhao ◽  
Qisen Xiang ◽  
Ke Li ◽  
Bohua Wang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chicken Breast ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Microbiological Safety ◽  
Cinnamon Essential Oil

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals The effect of essential oils on cholesterol content in chicken meat

10.5219/1691 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1069-1081
Author(s):  
Mária Angelovičová ◽  
Michal Angelovič ◽  
Peter Zajác ◽  
Jozef Čapla ◽  
Klaudia Šaraková ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Dry Matter ◽  
Citrus Fruit ◽  
Cholesterol Content ◽  
Chicken Breast ◽  
Control Group ◽  
Thigh Muscles ◽  
Feed Supplements ◽  
Cinnamon Essential Oil

The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.

scholarly journals Lip balm using cinnamon oleoresin and essential oil: microbiological safety assessment with accelerated and extended stability

2020 ◽  
Vol 9 (9) ◽  
pp. e539997544
Author(s):  
Leonam José de Andrade Lima ◽  
Luana Cominato ◽  
Heloísa Moraes Oliveira ◽  
Wanderson de Oliveira dos Santos ◽  
Geoffroy Roger Pointer Malpass ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Safety Assessment ◽  
Consumer Demand ◽  
Quality Standards ◽  
Plant Origin ◽  
Microbiological Safety ◽  
Product Formulation ◽  
Cinnamon Essential Oil

Due to the growth of the cosmetics industry, developments and improvements are needed for the productive sector and its products to meet consumer demand and the quality standards imposed by inspection bodies. As a result, an area has developed to meet these needs that is known as phytocosmetics. This area involves the inclusion of constituents with of plant origin in the cosmetic product formulation. The objective of this work was to compare the formulations of lip moisturizers incorporating oleoresins and essential oils of cinnamon (Cinnamomun verum), in addition to testing the microbiological safety and the Accelerated and Extended Stability of the formulated products. The tests revealed that the proposed formulations are microbiologically stable and safe, which is due to the antimicrobial activity of the oleoresin and cinnamon essential oil used in the formulations.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Sign in / Sign up

Export Citation Format

Share Document