Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration

مجله پژوهشهای علوم و صنایع غذایی ایران

Volume 18, Issue 4 - Serial Number 76, September and October 2022, Pages 383-395   

Document Type: Research Article

DOI: 10.22067/ifstrj.2021.69985.1035

Authors

Zabihalh Bahmani^{* 1}; Parastoo Abolfathi²

¹Department of Biotechnology and Seafood Processing, Persian Gulf and Oman Sea Ecology Research Institute of Fisheries Science Research of Iran, Agricultural Research, Education and Extension Organization. Bandar Abbas, Iran.

²Biotechnology of food science and industry from Rodaki University, Tonekabon, Iran.

Abstract

[1]Introduction: With increasing demand for chicken meat, the chemical composition of meat carcasses has become more important. Despite advances in medical care and food technology in recent years, foodborne infections and food poisoning, as well as food spoilage in developed and developing countries are still a major problem for human health and the economy. During the storage period, the quality characteristics of meat is shortened due to bacterial and oxidative spoilage. Oxidative spoilage causes unpleasant odors, unpleasant changes in taste, and changes in the structure of nutrients and reduces the nutritional value of the product. While spoilage and microbial contamination lead to product wastage and poses serious health risk to consumers. Increasing interest in using less synthetic preservatives has led to use of natural derivatives with antimicrobial properties. Biodegradable coatings are a good alternative to plastic packaging, given the problems they have with recycling and environmental pollution. Chitosan coating containing Zataria multiflora essential oil is known to possess good antioxidant and antibacterial properties due to the presence of thymol and carvacrol compounds and their ability to establish hydrogen bonds with other monoterpenes such as γ-tropenes.
 
Materials and methods: Zataria multiflora was purchased in the spring from Sari Medicinal Plants Store. It’s essential oil was prepared by distillation method using Clevenger and then dehydrated with sodium sulfate and passed through 0.45 μm syringe filters and stored in dark containers at 4°C (Rezaie et al., 2015).In this study, the use of biodegradable and edible coating of chitosan with thyme essential oil to increase the shelf life of chicken fillets during refrigeration was investigated. Treatments included control, 2% chitosan, 1.5% essential oil and treatment containing 2% chitosan with 1.5% essential oil, which were stored at 4 ° C for 24 days. The antioxidant and antimicrobial properties of chitosan and thyme essential oil were evaluated by measuring the total amount of phenolic compounds, free radical scavenging (DPPH), and FRAP. Quality assessment with chemical tests; pH, TBA, TVB-N, and microbial count (mesophilic bacteria and Pseudomonas) were measured at 4-day intervals.
 
Results and discussion: The results of quality assessment during the refrigeration period for all treatments showed an increasing trend in pH. TBA (mg MDA/kg fat), TVB-N (mg N/100g), TMC and Pseudomonas (CFU/g) in coated treatments with 2% chitosan and 1.5% essential oil on day 24 of storage were 6.6, 1.78, 26.8, 6.7 and 6.42, respectively, and showed the highest shelf-life. Since, thyme essential oil and chitosan have increased the shelf-life of chicken fillets due to their antioxidant and antimicrobial activity.
The use of biopolymers such as chitosan, gelatin, etc., which have a good ability to maintain and release antioxidant and antimicrobial compounds, is increasing in food packaging. In this study, the preservation effects of chitosan coating containing Zataria multiflora essential oil on increasing the shelf life of chicken fillets were investigated and it was found that chitosan coating and Zataria multiflora essential oil alone and in combination had good preservation effects. According to the results, 2% chitosan coating containing Zataria multiflora essential oil can increase the shelf life of chicken fillets, which is due to the very good performance of chitosan coating containing Zataria multiflora essential oil due to its synergistic effect on antimicrobial and antioxidant properties. Between chitosan coating and thyme essential oil in preventing microbial growth and chemical spoilage and shelf life for control treatments, chitosan 2%, thyme essential oil 1.5%, and chitosan 2% containing thyme essential oil 1.5% respectively 8, 16, 16 and 24 days. Therefore, they can be used to store chicken fillets and meat products.
 

Keywords

Chicken fillet; Zataria multiflora Boiss; chitosan; Biodegradable coating

References

1. Adams, R. P. (2007). Identification of essential oil components by gas chromatography/mass spectrometry, Allured publishing corporation Carol Stream, IL. 60188, USA ISBN 0-931710-85-5 2001. 469pp.
2. Al-bahri, A. Denaro, M Barreca D. et al. (2017). In vitro evaluation of the antioxidant, cytoprotective, and antimicrobial properties of essential oil from Pistacia vera variety bronte hull, International Journal of Molecular Sciences, 18( 6), 1212- 21. https://doi.org/10.3390/ijms18061212
3. Alizadeh Behbahani , B., Shahidi, , TabatabaeiYazdi, F., Mortazavi, S. A., Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules,94, 515-526. https://doi.org/10.1016/j.ijbiomac.2016.10.055
4. Arya, A., Mendiratta, S., Agarwal, R., Bharti, S. & Umarao, P. (2019). Antimicrobial profile and organoleptic acceptability of some essentials oils and their blends in hurdle treated chicken meat spread. International Journal Current Microbiology Applied Science, 8, 2162-2177.
5. Babuskin, S., Babu, P. A. S., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M. & Sukumar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International journal of food microbiology, 171, 32-40. https://doi.org/10.1016/j.ijfoodmicro.2013.11.011
6. Bagamboula, C., Uyttenaele, M. & Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigellasonnei and flexneri. Food microbiology, 21, 33-42. https://doi.org/10.1016/S0740-0020(03)00046-7
7. Balamatsia, C. C., Rogga, K., Badeka, A., Kontominas, M. G. & Savvaidis, I. N. (2006). Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4°C. Journal of food protection, 69, 1126-1133.
8. Behnam, B. & Aliakbarlo, J. (2013). Antioxidant effect of thyme essential oil and oregano on chicken meat kept at 4^o Food Industry Research (Agricultural Knowledge), 23, 533-543.
9. Benzie, I. F. & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239, 70-76. https://doi.org/10.1006/abio.1996.0292
10. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94, 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
11. Cakli, S., Taskaya, L., Kisla, D., Çekil, U., Atamann, C. A., Cadun, A., Kilinc, B. & Maleki, R. H. (2005). Production andquality of fish fingers from different fish species. European Food Research and Technology, 220, 526-530. https://doi.org/10.1007/s00217-004-1089-9
12. Calatayud, M., Lopez-de-dicastillo, C., Lopez-Carballo, G., Velez, D., Hernandezmunoz, P. & Gavara, R. (2013). Active films based on cocoa extract with antioxidant, antimicrobial and biological applications. Food Chemistry, 139, 51-58. https://doi.org/10.1016/j.foodchem.2013.01.097
13. Dorman, H., Peltoketo, A., Hiltunen, R. & Tikkanen, M. (2003). Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food chemistry, 83, 255-262. https://doi.org/10.1016/j.foodcont.2013.06.036
14. Elizaquivel, P., Azizkhani, M., Sanchez, G. & Aznar, R. (2013). Evaluation of Zataria multiflora essential oil activity against Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes by propidium monoazide quantitative PCR in vegetables. Food control, 34, 770-776. https://doi.org/10.1016/j.foodcont.2013.06.036
15. Fan, W., Chi, Y. & Zhang, S. (2008). The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice. Food chemistry, 108, 148-153.
16. Fazlara, A., Pourmehdibroujni, M. & Molaei, F. (2017). The effect of Shirazi-Thyme gelatin coating on microbial, chemical and sensory properties of ostrich fillets in refrigerated conditions. Iranian Food Science and Technology, 14, 141-155.
17. Fisher, P., Hoffman, L. C. & Mellett, F. D. (2000). Processing and nutritional characteristics of value added ostrich products. Meat Science, 55, 251-4. https://doi.org/10.1016/S0309-1740(99)00139-4
18. Giatrakou, V., Ntzimani, A. & Savvaidis, I. N. (2010). Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product. Journal of Food Product, 73, 663-9.
19. Gill, C. O, (1983). Meat spoilage and evaluation of the potential storage life of fresh meat. Journal of Food Protection, 46, 444-452.
20. Gimenez, B., Roncales, P. & Beltran, J. A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of the Science of Food and Agriculture, 82, 1154-1159.
21. Girolami, A., Marsico, I., D'andrea, G., Braghieri, A., Napolitano, F. & Cifuni, G. (2003). Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. Meat Science, 64, 309-315. https://doi.org/10.1016/S0309-1740(02)00202-4
22. Gram, L. & Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121-37. https://doi.org/10.1016/0168-1605(96)01134-8
23. Hajypourdehbalaei, S., Afsharmanesh, M. & Sami, M. (2015). The effect of thyme essential oil, oregano and their mixture on the quality of quail meat in comparison with the antibiotic virginiamycin. Food Hygiene, 5, 45-54.
24. Hosseini, M. M., Sedaghat, N., Khoshnodnia, S., Habibinajafi, M. & Kouchaki, A. (2014). Physical and mechanical properties of carboxymethylcellulose film containing plant essential oil and its effect on mutton color. Food Industry Research (Agricultural Knowledge), 24, 519-529.
25. Ionescu, A., Aprodu, I. & Pascaru, G. (2008). Effectof Papainand Bromelinonmuscleandcollagen proteinsin beef meat. Annals of the University Dunarea de Jos of Galati Fascicle VI-Food Technology, 1, 9-16.
26. Institute of Standards and Industrial Research of Iran, (2007). Microbiology of food and animal feeding stuffs- Holistic approach to total count of microorganisms- Colony count technique at 30 degrees Celsius. National Standard No. 5272.
27. Jeon, Y.J., Kamil, J. Y. & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of agricultural and food chemistry, 50, 5167-5178.
28. Hassanzadeh, P., Tajik, H. and Razavi Rohani, M. (2011). Application of chitosan edible coatingcontaining grape seed extract on the quality and shelf life of refrigerated chicken meat. Journal of Food Industry Research, 21 (4), 467-482.
29. Kashiri, M., Maghsoudloo, Y., Khamiri, M. & Behrooz, R. (2016). Evaluation of antibacterial properties of bioactive zein film containing Zataria multiflora essential oil. Iranian Food Science and Technology, 13, 195-206.
30. Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-82. https://doi.org/10.1016/j.fm.2009.02.008
31. Li, T., Li, J., Hu, W., Zhang, X., Li, X. & Zhao, J. (2012). Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135, 140-145. https://doi.org/10.1016/j.foodchem.2012.04.115
32. Moradi, M., Tajik, H., No, H. K., Razavi Rohani, S., Oromiehie, A. & Ghasemi, S. (2010). Potential inherent properties of chitosan and its applications in preserving muscle food. Journal of Chitin &Chitosan, 15, 35-45.
33. Muriel-Galet, V., Cerisuelo, J. P., Lopez-Carballo, G., Lara, M., Gavara, R. & Hernandez-Munoz, P. (2012). Development of antimicrobial filmsfor microbiological control of packaged salad. International Journal of Food Microbiology, 157, 195-201. https://doi.org/10.1016/j.ijfoodmicro.2012.05.002
34. Nosratollahi, K. Barzegar, H. Jooyandeh, H. Ghorbani, M. R. (2018). Effect of savory (Satureja hortensis) extract on the quality and shelf-life of raw chicken meat stored at refrigerator. Journal oF food Science and Technology, 82(15), 167-177.
35. Nouri, N., Rokni, N., Basti, A. Z., Misaghi, A., Dabbaghmoghadam, A., Yahyarait, R. & Ghanbari Saqarloo, N. (2012). Antimicrobial effect of Zataria multiflora essential oil on coli O157: H7 in ground beef during storage at refrigerated temperature to be replaced with chemical preservatives and to ensure consumer health. Journal of Army University of Medical Sciences of the Islamic Republic of Iran,10(3), 192-197.
36. Ojagh, S. M., Rezaei, M., Razavi, S. H. & Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry, 120, 193-198. https://doi.org/10.1016/j.foodchem.2009.10.006
37. Pikul, J., Leszczynski, D. E. & Kummerow, F. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37, 1309-1313.
38. Prashanth, K. H. & Tharanathan, R. (2007). Chitin/chitosan: modifications and their unlimited application potential-an overview. Trends in food science & technology, 18, 117-131. https://doi.org/10.1016/j.tifs.2006.10.022
39. Ojagh S. M, Rezaei M, Razavi S. H, Hosseini S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. FoodChemistry, 122, 161- 166. https://doi.org/10.1016/j.foodchem.2010.02.033
40. Rao, M., Kanatt, S., Chawla, S. & Sharma, A. (2010). Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties. Carbohydrate Polymers,82, 1243-1247. https://doi.org/10.1016/j.carbpol.2010.06.058
41. Rahmani, S., Nikpour, H., Sharifian, A. (2018). Application of garlic essential oil and sour lemon peel in the structure of active food coating based on starch in order to increase the shelf life of milk fish fillets. Congress for the Development of Regional Scientific Cooperation in Food Industry and Agriculture, COI: CFAS01_368, 21
42. Razavi Shirazi, S. H. (2007). Seafood Technology Principles of Maintenance and Processing, 382.
43. Rezaie, M., Farnoosh, R., Iranshahi, M., Sharif, A. & Golmohamadzadeh, S. (2015). Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties. Food chemistry, 173, 577-583. https://doi.org/10.1016/j.foodchem.2014.10.081
44. Ruiz-Capillas, C. & Moral, A. (2001). Residual effect of CO₂ on hake (Merluccius merluccius) stored in modified and controlled atmospheres. European Food Research and Technology, 212, 413-420. https://doi.org/10.1007/s002170000270
45. Saki, J., Khodanazary, A., Hosseini, S. M. (2017). The effect of chitosan-gelatin composition and bi-layer coating and film on physicochemical, microbial and sensory properties of johnius belangeriistored at refrigerator. Journal of Research and Innovation in Food Science and Industry,6 (1), 71-86.Doi: 10.22101/JRIFST.2017.05.22.616
46. Sales, J. (1998). Fatty acid composition and cholesterol content of different ostrich muscles. Meat Science, 49, 489-92. https://doi.org/10.1016/S0309-1740(98)00052-7
47. Seydim, A. C., Acton, J. , Hall, M. A. & Dawson, P. L. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 73, 503-10. https://doi.org/10.1016/j.meatsci.2006.01.010
48. Shan, B., Cal, Y. Z., Brooks, J. D. & Corke, H. (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomumburmannii): activity against foodborne pathogenic bacteria. Journal of Agriculture Food Chemistry, 55, 5484-90.
49. Singh, S., Das, S., Singh, G., Schuff, C., De-Lampasona, M. P. & Catalan, C. A. (2014). Composition, in vitro antioxidant and antimicrobialactivities of essential oil and oleoresins obtained from black cumin seeds (Nigellasativa). Biotechnology Medical research international, 1-11.
50. Tabatabaeimoradi, L., Sharifian, A. & Larijani, K. (2015). Antimicrobial activity of lemon and peppermint essential oil in edible coating containing chitosan and pectin on rainbow trout (Oncorhynchus mykiss) fillets. Journal of Medical Microbiology and Infectious Diseases, 3, 38-43.
51. Verma, A., Singh, H., Anwar, S., Chattopadhyay, A., Tiwari, K. K., Kaur, S. & Dhilon, G. S. (2017). Microbial keratinases: industrial enzymes with waste management potential. Critical Review in Biotechnolcal, 37, 476-491. https://doi.org/10.1080/07388551.2016.1185388
52. Vernozy-Rozand, C., Ray-Gueniot, S., Ragot, C., Bavai, C., Mazuy, C., Montet, M. P., Bouvet, J. & Richard, Y. 2002. Prevalence of Escherichia coli O157:H7 in industrial minced beef. Lettersin Applied Microbiology, 35, 7-11.
53. Vilela, G. R., Dealmeida, G. S., Darce, M. A. B. R., Moraes, M. H. D., Brito, J. O., Da Silva, M. F. D. G., Silva, S. C., De Stefanopiedade, S. M., Calori-Domingues, M. A. & Da Gloria, E. M. (2009). Activity of essential oil and its major compound, 1, 8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare. Journal of Stored Products Research, 45, 108-111. https://doi.org/10.1016/j.jspr.2008.10.006
54. Yanishlieva, N. V., Marinova, E. & Pokorny, J. (2006). Natural antioxidants from herbs and spices. European Journal of lipid science and Technology, 108, 776-793. https://doi.org/10.1002/ejlt.200600127