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Cited by 46Meat and Animal Product QualityEssential Oils and Antimicrobial ActivityPostharvest Quality and Shelf Life Management

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Effect of sodium alginate coating containing clove ( Syzygium Aromaticum ) and lemon verbena ( Aloysia Citriodora ) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast

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Hosseini, Mahzad, Jamshidi, Abdollah, Raeisi, Mojtaba, Azizzadeh, Mohammad·2021·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.14946
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Abstract

The present study was conducted to preserve the microbial quality of chicken breast during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including Lemon Verbena (Le) and clove essential oils (Cl) which were added individually and in combination as well as packaging in Modified Atmosphere (M) (65% CO2, 30% N2, and 5% O2) and in ambient atmosphere (A). The samples were stored in refrigeration condition for 15 days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as pH, TBA, TVN, and sensory analyses at 5-day intervals. After 15 days of storage it was found that coating with sodium alginate containing 0.5% of Cl and 0.5% Le in modified atmosphere packaging is the most effective combination in lowering aerobic mesophilic bacteria, Pseudomonas, Psychrotrophic bacteria, Enterobacteriaceae, mold, and yeast. Results indicated that Le0.5C0.5 M had the lowest pH (5.76) after 15 days. Lipid oxidation increased rapidly after 5 days of storage all treatments while minimum TBA values were recorded in Le0.5C0.5 M treatments the lowest TBA values were obtained (0.54 mg MDA/kg). Le0.5C0.5 M and Le0.5M showed the least TVN after 15 days (36.66 mg/100 g). Sensorial analysis showed no significant differences between coated and uncoated samples. In conclusion, using MAP with essential oils led to increases the antibacterial effect of essential oils against both gram-positive and gram-negative tested bacteria and play a major role on increasing the shelf life of chicken breast. Practical applications There are various challenges associated with chicken products throughout their shelf life as they are highly prone to microbial and chemical spoilage. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Hence, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. The results of the study demonstrate the potential combined use of alginate coating, modified atmosphere packaging, and Clove and Lemon Verbena Essential Oils to the chicken and meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.

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Metadata

Authors
Hosseini, M., Jamshidi, A., Raeisi, M., & Azizzadeh, M.
Affiliations
  • Ferdowsi University of Mashhad (IR)
  • Golestan University of Medical Sciences (IR)
Corresponding author
Jamshidi, Abdollah
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2021-01-29
Volume
45
Issue
3
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.14946
OpenAlex
W3092971103
Cited by
46
References
3
Citations by year
2026: 6 · 2025: 11 · 2024: 7 · 2023: 7 · 2022: 7 · 2021: 8
FWCI
3.94
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Food Processing and Preservation (publishedVersion)
Funders
Ferdowsi University of Mashhad
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
chicken breast, sodium alginate coating, clove oil, modified atmosphere packaging, shelf life extension, cold storage, natural antimicrobials, lipid oxidation, microbial spoilage, sensory quality, meat preservation, Pseudomonas, Enterobacteriaceae, psychrotrophic bacteria, total viable count, total volatile basic nitrogen, titratable acidity

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