Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O157:H7

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-01 DOI:10.1515/ijfe-2022-0138

Sepehr Abdalbeygi, Majid Aminzare, Hassan Hassanzad Azar

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引用次数: 6

Abstract

Abstract The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.

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白藜芦醇和巴豆精油复合壳聚糖食用涂层作为天然活性包装：体外抗菌和抗氧化性能及其对新鲜鸡柳保质期和接种大肠杆菌O157:H7生长的影响

摘要本试验旨在研究含白藜芦醇(RES)和木犀草精油(SEO)壳聚糖包衣对鸡肉微生物品质、氧化稳定性和感官特性的影响，并对接种的大肠杆菌O157:H7在4℃条件下保存12 d的效果进行研究。研究了壳聚糖涂层中RES和SEO的协同抗氧化作用。此外，经壳聚糖(RES 0.001% + SEO 2%)包被处理的鸡，其总活菌数(6.11 log10 CFU/g)、总精神营养计数(5.39 log10 CFU/g)、乳酸菌数(5.36 log10 CFU/g)、pH值(6.25)、过氧化值(4.32 meq/kg脂质)、硫代巴比托酸活性物质(1.03 mg MDA/kg)、感官分析(总体可接受度:5.5)和接种的大肠杆菌O157:H7 (6.01 log10 CFU/g)均优于对照组(p≤0.05)。本研究的发现可以为肉类工业作为一个天然的活性包装系统做出贡献。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.