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

Abstract

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 effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

“…High antioxidant attributes of ChNPs might be the main reason for higher L* values in treated samples compared with controls. A similar result was observed by Yaghoubi et al ( 2021 ) on chicken meat samples coated with chitosan containing Artemisia fragrans essential oil and Alirezalu et al ( 2022 ) on chicken meat samples coated with calcium alginate containing Artemisia fragrans essential oil. There are many factors, including microbial growth, protein and lipid oxidation, and pH, that can affect the L* values of meat and meat products (Yu et al, 2019 ).…”

“…could explain the changes in TVB‐N values of meat and meat products throughout the keeping period (Balamatsia et al, 2007 ). The relationship between TVB‐N values and the populations of spoilage bacteria was observed by many authors (Alirezalu et al, 2022 ; Yaghoubi et al, 2021 ).…”

“…et al, 2007). The relationship between TVB-N values and the populations of spoilage bacteria was observed by many authors (Alirezalu et al, 2022;Yaghoubi et al, 2021).…”

“…The color values (L* (Lightness), a* (redness), and b* (yellowness)) of samples were considerably affected by both new coating materials and storage (Table 5). and Alirezalu et al (2022) on chicken meat samples coated with calcium alginate containing Artemisia fragrans essential oil. There are many factors, including microbial growth, protein and lipid oxidation, and pH, that can affect the L* values of meat and meat products (Yu et al, 2019).…”

Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet

“…The TBARS assay measures malondialdehyde (MDA), which is the degradation product of lipid oxidation [ 30 ]. The standard curve was obtained using 1,1,3,3-tetraethoxypropane at 0–10 ppm concentrations, and finally, the results were expressed as mg MDA/kg of samples [ 31 ]. The total volatile basic nitrogen (TVB-N) is one of the traits used as an indicator of freshness, with higher T-VBN values indicating that chicken breast meat is less fresh [ 30 ].…”