Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

• Published in: Food science & nutrition 2022-08, Vol.10 (8), p.2505-2515
• Main Authors: Alirezalu, Kazem, Moazami‐Goodarzi, Amir Hossein, Roufegarinejad, Leila, Yaghoubi, Milad, Lorenzo, Jose M.
• Format: Article
• Language: English
• Subjects: Alginates; Alginic acid; Antiinfectives and antibacterials; aromatic plants; Calcium; Calcium alginate; Chemical composition; Chickens; Coating; Coatings; Coliforms; Distilled water; Essential oils; Fragrances; Meat; Meat industry; meat preservation; Meat quality; microbial quality; Moisture effects; Mold; natural compounds; Nitrogen; Oils & fats; Organoleptic properties; Original; Original Research; pH effects; Phenolic compounds; Phenols; Polyethylene; Polyethylenes; Poultry; Protein composition; Quality management; Shelf life; Thiobarbituric acid; Yeast; Yeasts
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.2856

The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties. The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). The outcomes of pH, thiobarbituric acid reactive substances (TBARS), total phenolic content (TPC), color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of c