Cinnamon and Rosemary Essential Oils Incorporated into Alginate Coating Improve Chemical and Sensorial Quality of Chicken Meat

Document Type : Research Article

Authors

1 Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, I.R. IRAN

2 Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, I.R. IRAN

3 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

4 Other Address: Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

5 Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN

6 Department of Microbiology, Faculty of Medicine, Golestan University of Medical Sciences, Gorgan, I.R. IRAN

7 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, I.R. IRAN

8 Halal Research Center, Food & Drug Organization, Tehran, I.R. IRAN

Abstract

The present study was conducted to evaluate the effectiveness of the edible coating of Cinnamon Essential Oil (CEO) and Rosemary Essential Oil (REO) incorporated into alginate coating to maintain chemical and sensorial characteristics of chicken meat under refrigeration conditions. Firstly in vitro antioxidant activity of essential oils was evaluated. Then fresh chicken meats were coated with alginate solution containing CEO, REO alone and in combination and treatments were evaluated for Peroxide value (PV), total carbonyls, ThioBarbituric Acid Reactive Substances BARS), TriMethylAmine Nitrogen (TMAN), Total Volatile Basic Nitrogen (TVBN) and sensory quality tests. Results indicated that there was a significant difference in chemical parameters and sensorial attributes in all treatments when compared to control during storage. Therefore the functional alginate-sodium coating containing CEO and REO extended the shelf life of fresh chicken meat during refrigerated storage and could have a valuable food preserving potential in the food industry.

Keywords

Main Subjects

References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 38, Issue 5 - Serial Number 97
September and October 2019
Pages 293-304

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