The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

2016 ◽  
Vol 41 (2) ◽  
pp. e12814 ◽  
Author(s):  
Masume Azimi ◽  
Anoosheh Sharifan ◽  
Babak Ghiasi Tarzi
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Organoleptic Traits

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.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

scholarly journals Active Packaging of Immobilized Zinc Oxide Nanoparticles Controls Campylobacter jejuni in Raw Chicken Meat

2020 ◽  
Vol 86 (22) ◽  
Author(s):  
Mohammed J. Hakeem ◽  
Jinsong Feng ◽  
Azadeh Nilghaz ◽  
Luyao Ma ◽  
Hwai Chuin Seah ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Shelf Life ◽  
Campylobacter Jejuni ◽  
Zinc Oxide Nanoparticles ◽  
Chicken Meat ◽  
Oxide Nanoparticles ◽  
Dependent Manner ◽  
Zno Nps ◽  
Content Type ◽  
Active Food Packaging

ABSTRACT Zinc oxide nanoparticles (ZnO NPs) are regarded as a safe and stable antimicrobial that can inactivate bacteria by several potential working mechanisms. We aimed to incorporate ZnO NPs into packaging material to control Campylobacter in raw chicken meat. ZnO NPs were first incorporated into three-dimensional (3D) paper tubes to identify the lethal concentration against Campylobacter jejuni, which was selected as the working concentration to develop 2D functionalized absorbing pads by an ultrasound-assisted dipping technique. The functionalized pad was placed underneath raw chicken meat to inactivate C. jejuni and the predominant chicken microbiota at 4°C within 8 days of storage. Immobilized ZnO NPs at 0.856 mg/cm2 reduced C. jejuni from ∼4 log CFU/25 g raw chicken meat to an undetectable level after 3 days of storage. Analysis by inductively coupled plasma-optical emission spectroscopy showed that the Zn level increased from 0.02 to 0.17 mg/cm2 in treated raw chicken meat. Scanning electron microscopy validated the absence of nanoparticle migration onto raw chicken meat after treatment. Inactivation of C. jejuni was associated with the increase of lactic acid produced by Lactobacillus in raw chicken meat in a pH-dependent manner. Less than 5% of Zn2+ was released from ZnO NPs at neutral pH, while up to 88% was released when the pH was <3.5 within 2 days. Whole-transcriptome sequencing (RNA-Seq) analysis demonstrated a broad effect of ZnO NPs on genes involved in various cellular developmental processes as annotated by gene ontology. Taken together, the results indicate that functionalized absorbing pads inactivated C. jejuni in raw chicken meat by immobilized ZnO NPs along with the controllable released Zn2+. IMPORTANCE Prevalence of Campylobacter in raw poultry remains a major food microbiological safety challenge. Novel mitigation strategies are required to ensure the safety and quality of poultry products. Active food packaging can control pathogens without directly adding antimicrobials into the food matrix and extend the food’s shelf life. The functionalized absorbing pad with ZnO NPs developed in this study was able to inactivate C. jejuni in raw chicken meat and keep the meat free from C. jejuni contamination during shelf life without any observed migration of nanoparticles. The controllable conversion of immobilized ZnO NPs to free Zn2+ makes this approach safe and eco-friendly and paves the way for developing a novel intervention strategy for other high-risk foods. Our study applied nanotechnology to exploit an effective approach for Campylobacter control in raw chicken meat products.

scholarly journals Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 400-407 ◽  
Author(s):  
María J. Cantalejo ◽  
Ferdaous Zouaghi ◽  
Iratxe Pérez-Arnedo
Keyword(s):  
Shelf Life ◽  
Broiler Chicken ◽  
Freeze Drying ◽  
Chicken Meat ◽  
Combined Effects

scholarly journals Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

2019 ◽  
pp. 301-310
Author(s):  
Azadeh Rashidimehr ◽  
Ali Fazlara ◽  
Mehdi Zarei ◽  
Mehdi Pourmehdi ◽  
Mohammad Noshad
Keyword(s):  
Synergistic Effect ◽  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
The Novel ◽  
Natural Preservative ◽  
Basic Ingredient ◽  
Microbiological Characteristics

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

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