Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Abstract

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

“…When the chitosan emulsion forms, the turbidity and opacity of the solution can increase, resulting in increased lightness [ 37 ]. Similar results were reported where a chitosan–essential oil solution increased the L* value of coated chicken meat [ 34 ]. The changes in a* and b* values are highly associated with the formation of metmyoglobin, which forms by the oxygenation of myoglobin [ 38 ].…”

“…Chicken meat is more prone to rapid bacterial deterioration than pork and beef because raw chicken meat generally has a higher pH (0.2–0.4 higher than raw pork and beef) [ 33 ]. In addition, the changes in the pH values of chicken meat are highly related to microbial balance, which can lead to a low shelf-life [ 34 ]. The pH values of coated chicken meat during refrigerated storage are presented in Table 1 .…”

Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties

“…Yaghoubi et al. (2021) verified a deceleration of the microbial growth and undesirable chemical reactions (oxidative rancidity) in chicken fillets coated with chitosan containing Artemisia fragans essential oil.…”

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

“…Maintenance of foods using methods such as controlled atmosphere [ 9 ] and the use of natural compounds [ 10 ] have been reported. One of the suitable and operational methods for increasing shelf life and maintaining quality attributes is the application of edible coatings based on natural essential oils [ 11 ]. Chitosan coating enriched with lemon EO has been used to protect strawberries from gray mold [ 12 ].…”