Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs

Narges Jannatiha; Saeedeh Shojaee-Aliabadi; Maryam Moslehishad; Motahareh Hashemi Moosavi; Masoumeh Moslemi; Nazanin Mosleh; Fatemeh Andacheh; Ruhollah Ferdowsi

Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs

Publish place: Journal of Medicinal Plants and By-products، Vol: 9، Issue: 2

Publish Year: 1399

Type: Journal paper

Language: English

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https://civilica.com/doc/1834188

Document National Code:

JR_JJMPB-9-2_012

Index date: 27 November 2023

Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs abstract

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs Keywords:

Antimicrobial film , Chicken Meat , essential oil , Shelf life

Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs authors

Narges Jannatiha

Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran

Saeedeh Shojaee-Aliabadi

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Maryam Moslehishad

Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran

Motahareh Hashemi Moosavi

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Masoumeh Moslemi

Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Nazanin Mosleh

Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran

Fatemeh Andacheh

Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran

Ruhollah Ferdowsi

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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