Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets

Fernández‐Pan, Idoya; Carrión-Granda, Ximena; Maté, Juan I.

doi:10.1016/j.foodcont.2013.07.032

Cited by 163 publications

(84 citation statements)

References 29 publications

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“…The required dilutions were cultured on Plate Count Agar and incubated for 48 hr at 37°C. Then, the colonies were counted and according to the dilution factor, they were reported as CFU/g (Fernández‐Pan, Carrión‐Granda, & Maté, ).…”

Section: Methodsmentioning

confidence: 99%

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Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.

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Section: Methodsmentioning

confidence: 99%

“…Different dilutions prepared on Pseudomonas Agar culture medium were incubated at 25°C for 24/84 hr and their number was reported as CFU/g according to the dilution factor (Fernández‐Pan et al., ).…”

Section: Methodsmentioning

confidence: 99%

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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“…Its effectiveness, when combined with essential oils (EOs), in reducing or inhibiting the growth of microorganisms in food products other than fish, has been demonstrated and it is well documented [9]. Fernández-Pan et al [10] treated chicken breast fillets with WPI coatings incorporated with oregano and clove EOs and evaluated their effect against the microbiota developed during storage at refrigeration temperatures. They concluded that WPI-oregano coating duplicated the shelf-life of chicken samples.…”

Section: Introductionmentioning

confidence: 99%

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Carrión-Granda¹,

Fernández‐Pan

Rovira

et al. 2018

Journal of Food Quality

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The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake fillets were coated with different formulations of WPI-EO coatings and packaged under air and MAP conditions (50% CO 2 /45% N 2 /5% O 2 ). When WPI-enriched films were applied with or without the presence of MAP over hake fillets with a high initial microbial population, a limited but significant effect on the microbial growth was observed. This effect was more intense on Enterobacteriaceae and H 2 S-producing bacteria. When hake fillets with lower initial microbial counts were treated, a more intense antimicrobial effect was observed and a synergistic effect between WPI-EO coatings and MAP was detected. A significant extension of the lag phase and reduction, primarily, on the total viable counts and H 2 S-producing bacteria, was detected, doubling the shelf-life of hake fillets compared with control samples. The initial microbial load of the samples is a key factor influencing the effectiveness of the treatment. The obtained results demonstrated the effectiveness of this combined strategy as a promising alternative for enhancing the microbial quality of fish products during storage at refrigeration temperatures.

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“…Many plant essential oils (EOs) are classified as generally recognised as safe by the Food and Drug Administration (Burt, ) and are effective alternatives to chemical preservatives in food. In addition to their application in the preservation of fruits and vegetables, they can be used to increase safety and shelf life of pork (Bukvički et al ., ), beef (Djenane et al ., ,b) and poultry products (Fernández‐Pan et al ., ; Khanjari et al ., ) because of their broad‐spectrum antimicrobial and antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat

Shao

Cao

et al. 2016

Int J of Food Sci Tech

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The objective of this study was to investigate the influence of eucalyptus essential oil (EO) on the Pseudomonas in vitro and application in the pork meat. Eucalyptus oil showed the greatest antimicrobial activity to Pseudomonas among five EOs (tea tree oil, eucalyptus oil, clove oil, mentha oil and garlic oil) in vitro. Eucalyptus oil treatment caused the increasing of membrane permeability and the modifications of ultrastructure and morphology of Pseudomonas spp. and P. aeruginosa. Treatment of refrigerated pork with eucalyptus oil led to a significant decrease P. spp. count, pH, total volatile basic nitrogen and 2-thiobarbituric acid values, as well as higher sensory scores of custom acceptance than those in control at the end of cold storage. It was conclude that eucalyptus EO is a potential alternative to chemical treatment to control the spoilage and extend the shelf life of refrigerated pork meat.

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Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets

Cited by 163 publications

References 29 publications

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat

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