To read the full version of this content please select one of the options below:

Antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage

Farhad Sharafati Chaleshtori (Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran)
Reza Sharafati Chaleshtori (Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 8 May 2017

Downloads
462

Abstract

Purpose

The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

Design/methodology/approach

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

Findings

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

Originality/value

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.

Keywords

Acknowledgements

The authors are grateful to the Research Deputy and the personnel of Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran. All authors contributed to the design, execution, analysis and write up of this article. The authors declare no potential conflicts of interest with respect to the research, authorship and/or publication of this article.

Citation

Sharafati Chaleshtori, F. and Sharafati Chaleshtori, R. (2017), "Antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage", Nutrition & Food Science, Vol. 47 No. 3, pp. 306-317. https://doi.org/10.1108/NFS-08-2016-0123

Publisher

:

Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited