Microbial, Chemical, and Sensorial Properties of Chicken Fillets Coated by Gelatin-Carboxymethyl Cellulose Film Containing Essential Oil of Bene (Pistacia atlantica)

Abstract

Background: Fillet is a popular part of chicken carcass which its high perishability is an economic problem. The present research was designed to study the microbial, chemical, and sensorial properties of chicken fillets coated by gelatin-Carboxymethyl Cellulose (CMC) film containing Essential Oil (EO) of Bene (Pistacia atlantica). Methods: The chicken fillets were coated by gelatin-CMC film containing 0.3, 0.6, and 0.8% concentrations of Bene EO. Different microbial and chemical analyses were carried out at different intervals (days 0, 3, 6, 9, and 12). Data were analyzed using SPSS, Inc, Chicago, IL software (v. 18.0). Results: Aerobic mesophylic bacteria, psychotropic bacteria, lactic acid bacteria, and coliform counts in Bene EO treated groups were significantly (p0.05), bacterial growth was significantly (p0.05) between thiobarbituric acid, total volatile nitrogen, and peroxide values in control and 0.3% Bene EO treated chicken fillet groups; however, these chemical parameters were significantly (p0.05). Although no changes in color and texture of samples treated by 0.6% and 0.8% Bene EO were seen, but there was a slight decline in odor and taste scores. Conclusion: Chicken fillets coated by gelatin-CMC film containing 0.6% Bene EO showed acceptable antibacterial, antioxidant, and sensorial properties. So, the outcome of the present work can be applied in the meat industries

Keywords

• Meat
• Oils
• Volatile
• Antioxidants
• Anti-Bacterial Agents