Combined Effect of Chitosan-Based Edible Film Containing Oregano Essential Oil on the Shelf-Life Extension of Fresh Chicken Meat

Abstract

Background: The aim of this study was to investigate the effects of chitosan coatings, oregano essential oil, and their combination on microbial quality of chicken fillet during 12 days in refrigerator temperature. Methods: Oregano oil was extracted by water distillation and then different concentrations of oregano oil (1% and 2%) were used for film preparation. Microbiological tests were carried out on the chicken fillet samples stored in 4 °C at different intervals including days 0, 3, 6, 9, and 12. Results: Treated groups with chitosan and oregano oil affected the increase rate of aerobic plate counts, coliform counts, and total psychrophilic counts significantly compared to the control group across the entire storage period (P < 0.05). Chitosan-based edible film containing oregano oil inhibited microbial growth on chicken fillet. Microbial populations were reduced by 2.14-3.53 log CFU/g in groups treated with chitosan and oregano oil. Our results revealed that incorporation of oregano essential oil at 2% concentration had the highest inhibitory effect on spoilage microorganisms in coated chicken fillet during 12 days of storage at refrigerator. Conclusion: Generally, application of oregano essential oil at 2% concentration had the potential to enhance safety and shelf-life of chicken fillet.

Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation

“…These outputs are in accordance with previous investigations that stated the diminution of Pseudomonas spp. in fresh meat coated with chitosan and EOs [38,58]. These results are also in agreement with Mehdizadeh and Langroodi [8] study which showed strong antibacterial effect of chitosan containing both propolis extract and Zataria multiflora EO.…”

“…Similar results have been observed for beef packed in chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus EO which were enhanced by increasing their concentrations [55]. Karimnezhad et al [38] also reported that the increase rate of TVC in groups of chicken fillet treated with chitosan film containing oregano EO were notably lower compared to the control and chitosan alone groups.…”

“…Recently, the application of different EOs like oregano or GSE directly or their incorporation into the chitosan films and coatings has been studied in different meat and their products including chicken, turkey, fish, lamb, pork and beef to enhance shelf life during cold storage [7,17,19,[37][38][39]. However, to best of our knowledge the combined incorporation of GSE and Oregano EOs into chitosan coating in meat and meat products have not been assessed until now.…”

Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook

“…The addition of 1 and 2% oregano EO in chicken meat coated with chitosan stored for 6 d at refrigeration temperatures resulted in a TPC decrease of 1.0 and 1.1 log cfu/g, respectively. Meanwhile, no significant decrease in TC was observed (< 0.5 log cfu/g) ( Karimnezhad et al, 2019 ). In another study, the EOs of summer savory and Shirazi thyme were incorporated in basil seed gum coatings used on chicken fillets which were stored for 8 d at refrigeration temperatures.…”

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

“…Chicken meat is an animal protein widely consumed by the population. Fresh chicken meat is highly susceptible to spoilage, and can be a perfect medium for microbial growth (Karimnezhad et al, 2019). Therefore, its preservation requires specialised packaging systems, during the distribution or transportation process till consumption, to maintain the quality of fresh chicken meat.…”