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Information Journal Paper

Title

Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets

Pages

  115-128

Abstract

 Background and objectives: In order to preserve the quality of fresh meat products, keeping them in the refrigerator is absolutely necessary. Nevertheless, it is not possible to protect these products for more than a few days against chemical and microbial spoilage. In this regard, one of the novel methods of preservation is the application of natural antimicrobial and antibacterial agents with the ability to increase the shelf-life and retain the natural appearance of fresh meat and poultry products. Due to the short-term duration of chicken breast in the fridge (4-5 days), the present study was conducted to assess the possibility of extending the shelf life of Chicken fillets using Whey protein isolate (WPI)-based coating containing Satureja hortensis L. essential oil stored under refrigeration conditions. Materials and Methods: To make coating solutions, after preparation of WPI solutions (10%), 5% glycerol as plasticizer was added and the mixture was homogenized properly. For preparation of WPI coating solutions containing Satureja essential oil (WPIEO), different amounts of Satureja hortensis L. essential oil (0. 5, 1 and 2 %) were added to the WPI coating solutions. Antioxidant capacity based on thiobarbituric acid (TBA), Peroxide value, and antibacterial (mesophilic and psychrophilic bacteria count) properties of the samples were determined. Chicken breast fillets coated by different solutions, i. e. coated sample with WPI coating (WPI-C) and those incorporated with essential oil (WPIEO) solutions were analyzed and compared with the control sample (without coating) during 0, 3, 6 and 9 days of storage period. Results: There were significant differences between all WPIEO samples and control for pH, TBA, POV and psychrophilic and mesophilic bacteria count during the storage time (p<0. 05). As the amount of essential oil in coated WPI increased, the bacteria counts reduced and antioxidant power increased, significantly (p<0. 05). However, no significant differences were found for the aforementioned parameters between control and WPI-C samples. In general, the lowest POV and TBA were related to WPI-2 % EO samples during all storage time. At the end of storage time (day 9), POV was increased from 1. 37 to 4. 82 (meq O2 Kg-1 fat) and TBA from 0. 016 to 0. 028 (mg malonaldehyde per kg meat) for WPI-2% EO samples. However, in the case of control POV was increased from 1. 49 (day 0) to 10. 05 (meq O2 Kg-1 fat, day 9) and TBA from 0. 015 (day 0) to 0. 052 mg malonaldehyde per kg meat (day 9), respectively. Although the total mesophilic and psychrophilic bacteria count were increased in all samples during the storage time, microbial growth were lower in WPIEO-2% samples with bacteria count of 0. 98 log CFU/g and 1. 07 log CFU/g for mesophilic and psychrophilic bacteria, respectively. Conclusion: The results of this study showed that the microbial load and antioxidant activity were not improved by the application of free essential oil WPI coating in the chicken breast. However, WPI Edible coating containing Satureja hortensis L. essential oil could enhance the shelf-life of Chicken fillet under refrigerated conditions. Therefore, this Edible coating might be effective carrier of Satureja hortensis L. essential oil which is able to control the release of antimicrobial and antioxidant active compounds on the chicken breast during the storage period.

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    APA: Copy

    JOOYANDEH, H., & Kouravand, f.. (2021). Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 115-128. SID. https://sid.ir/paper/375461/en

    Vancouver: Copy

    JOOYANDEH H., Kouravand f.. Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):115-128. Available from: https://sid.ir/paper/375461/en

    IEEE: Copy

    H. JOOYANDEH, and f. Kouravand, “Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 115–128, 2021, [Online]. Available: https://sid.ir/paper/375461/en

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