Preservation effect of Polylophium involucratum essential oil incorporated poly lactic acid/ nanochitosan composite film on shelf life and sensory properties of chicken fillets at refrigeration temperature

This study aimed to investigate the effect of ploylactic acid (PLA) film incorporated with nanochitosan (NCH) and Polylophium involucratum essential oil (PIE) on chemical, microbial and sensorial properties of chicken fillets during refrigerated storage for 10 days. The pH value increased in the con...

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Bibliographic Details
Published in:Food science & technology 2020-01, Vol.118, p.108783, Article 108783
Main Authors: Javaherzadeh, R., Tabatabaee Bafroee, A.S., Kanjari, A.
Format: Article
Language:English
Subjects:
Chicken fillets
Nanochitosan
Polylactic acid
Polylophium involucratum
Shelf life
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Summary:This study aimed to investigate the effect of ploylactic acid (PLA) film incorporated with nanochitosan (NCH) and Polylophium involucratum essential oil (PIE) on chemical, microbial and sensorial properties of chicken fillets during refrigerated storage for 10 days. The pH value increased in the control and pure PLA and PLA/NCH wrapped samples, but it was relatively stable in samples wrapped with films containing PIE during the storage time. The initial total volatile base nitrogen was 7.15 mg N/100 g and after 10 days reached to 27.90 mg N/100 g in the control, while it was lower than 23 mg/100 g for wrapped samples. At the end of storage time in the control sample peroxide value reached to 2.01 meq peroxide/1000 g lipid, while the values for the wrapped samples remained below the 2 meq peroxide/1000 g lipid. Final microbial population reduced approximately 1–3 log CFU/g in the wrapped samples compared to the control (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.108783