Effect of Chitosan Incorporated with Cumin and Eucalyptus Essential Oils As Antimicrobial Agents on Fresh Chicken Meat

Sharafati-Chaleshtori, F. and Taghizadeh, M. and Rafieian-Kopaei, M. and Sharafati-Chaleshtori, R. (2016) Effect of Chitosan Incorporated with Cumin and Eucalyptus Essential Oils As Antimicrobial Agents on Fresh Chicken Meat. Journal of Food Processing and Preservation, 40 (3). pp. 396-404.

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In this study, cumin and eucalyptus essential oils were prepared and analyzed by gas chromatography�flame ionization detector. Its antibacterial effects were screened using the microdilution method for Listeria monocytogenes, Salmonella typhi, Streptococcus pyogenes and Shigella dysenteriae. The effect of the three concentrations of essential oils (0.5, 1 and 2 w/v) with 2 chitosan at 4 ± 1C temperature and storage time of up to 9 days were evaluated on the microbial quality of chicken meat. Changes in total mesophilic bacterial count (TMBC), lactic acid bacteria, Enterobacteriaceae, mold and yeast counts, and sensory properties were evaluated. The main compounds in cumin were 1,8-cineol (26.75) and cuminaldehyde (17.1) and the main compounds in eucalyptus were 1,8-cineol (77.32) and limonene (8.39). The essential oils have antibacterial effects on the four examined bacteria. In all of the treatment groups, a decrease of TMBC up to the sixth day and lactic acid bacteria, Enterobacteriaceae, mold and yeast up to the ninth day (P < 0.05) were observed. Overall acceptance rate in the chicken meat containing chitosan with 0.5 cumin essential oil created a better sense. Hence, the use of chitosan combined with cumin and eucalyptus might be suggested as an antibacterial packaging to extend the shelf life and as a flavor enhancer for chicken meat. Practical Applications: The results suggested that because chitosan film incorporated with cumin and eucalyptus can reduce meat spoilage losses and improve nutritional value, it can be used as an active packaging in the meat industry. © 2015 Wiley Periodicals, Inc.

Item Type: Article
Additional Information: cited By 0
Uncontrolled Keywords: Animals; Antimicrobial agents; Bacteria; Chitin; Chitosan; Gas chromatography; Gas oils; Ionization of gases; Lactic acid; Meats; Molds; Quality control; Salmonella; Yeast, Antibacterial effects; Antibacterial packaging; Flame ionization detectors; Lactic acid bacteria; Listeria monocytogenes; Mesophilic bacterial counts; Sensory properties; Streptococcus pyogenes, Essential oils
Subjects: Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Divisions: Faculty of Medicine > Basic Sciences > Department of Nutrition
Depositing User: editor . 2
Date Deposited: 08 Mar 2017 17:50
Last Modified: 11 Mar 2017 16:55
URI: http://eprints.kaums.ac.ir/id/eprint/216

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