The effects of gelatin and Mentha spicata essential oil coating on the shelf-life of chicken fillet using modified atmosphere packaging

Document Type : Complete scientific research article

Authors

1 M.Sc. Graduate of Food Hygiene and Quality Control, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

2 Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran,

3 Assistant Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

4 Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

5 M.Sc. Graduated of Food Hygiene and Quality Control, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

Abstract

Background and objectives: Chicken meat is considered as a valuable and inexpensive food item in human nutrition. This meat is a rich source of protein, essential amino acids and essential fatty acids. Nowadays, edible coatings with herbal essential oils are very effective in increasing the shelf life of food. One kind of packaging methods is the use of modified atmosphere. In this type of packaging, a specific gas composition (carbon dioxide, nitrogen and oxygen) replaces the air in the packaging and increases shelf life.
The aim of this study was to investigate the possibility of using gelatin and peppermint essential oil as a natural coating to increase the shelf life of fresh chicken fillet in modified atmosphere packaging.

Materials and methods: Gelatin solution (4%) and gelatin solution (4%) containing (2%) (Mentha spicata) essential oil were prepared. Chicken fillet samples were divided into three groups without coating (control), coated with gelatin and coated with gelatin and Mentha spicata essential oil. After immersing the chicken samples for 5 minutes, take them out of the respective containers and after dripping excess secretions and drying, they were packed in special plastic bags for packaging in modified atmosphere conditions (5% O2, 60% N2 and 35% CO2) and kept in a refrigerator (temperature 4°C) for 21 days and on certain days (0, 3, 6, 9, 12, 15, 18 and 21) for microbiological tests (total count of aerobic mesophilic and psychrophilic bacteria), chemical (pH, values of volatile nitrogen substances (TVN)) and thiobarbituric acid (TBA) and sensory (appearance, elasticity, odor and color) were evaluated.

Results and discussion: Examining the bacterial results showed that the treatment of gelatin and especially the treatment of gelatin containing Mentha spicata essential oil had a significant effect on postponing the increase in psychrophilic and mesophilic microbial load compared to the control group. Also, the mentioned treatments had a significant effect in reducing the pH values, but statistically, no significant difference was seen between the treatments (P>0.05). In terms of sensory factors, control treatment and gelatin treatment maintained sensory factors at an acceptable level for six days and gelatin treatment containing Mentha spicata essential oil for nine days.

Conclusion: Based on the obtained results, it can be stated that edible gelatin coating containing Mentha spicata essential oil, unlike only gelatin coating, can somewhat reduce the speed of the spoilage process and lead to an increase in the storage time of chicken fillets and their usability. Also, packaging in modified atmospheric conditions has played an important role in reducing the amount of chemical and microbial factors and has increased the shelf life of chicken fillet.

Keywords

Main Subjects

References

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Food Processing and Preservation Journal
Volume 16, Issue 4
January 2025
Pages 43-62

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