Carboxymethyl Cellulose Film Incorporating Satureja khuzistanica and Zataria multiflora Essential Oils for Extending the Shelf Life of Chicken Legs

Document Type : Research Paper

Authors

1 Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran

2 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3 Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran

4 Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran

Abstract

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

Keywords

References

1. Barbut S. Poultry products processing: an industry guide, CRC press. 2016.
2. Kolakowska  A. Lipid oxidation in food systems, In Chemical and functional properties of food lipids, CRC Press. 2002.
3. Ribeiro-Santos R, de Melo NR, Andrade M, Sanches-Silva A. Potential of migration of active compounds from protein-based films with essential oils to a food and a food simulant. Packaging Technology and Science: An Inter J. 2017;30:791-798.
4. Miltz J, Rydlo T, Mor A, Polyakov V. Potency evaluation of a dermaseptin S4 derivative for antimicrobial food packaging applications. Packaging Technology and Science: An Inter J. 2006;19:345-354.
5. Sanla‐Ead N, Jangchud A, Chonhenchob V, Suppakul P. Antimicrobial Activity of cinnamaldehyde and eugenol and their activity after incorporation into cellulose‐based packaging films. Packaging Technology and Science: An Inter J. 2012;25:7-17.
6. Salarbashi D, Tajik S, Shojaee-Aliabadi S, Ghasemlou M, Moayyed H, Khaksar R, Noghabi MS. Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils. Food Chem. 2014;146:614-622.
7. Gutiérrez L, Batlle R, Andújar S, Sánchez C, Nerín C. Evaluation of antimicrobial active packaging to increase shelf life of gluten‐free sliced bread. Packaging Technology and Science: An Inter J. 2011;24:485-494.
8. Ghasemlou M, Aliheidari N, Fahmi R, Shojaee-Aliabadi S, Keshavarz B, Cran MJ, Khaksar R. Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers. 2013;98:1117-1126.
9. Dashipour A, Razavilar V, Hosseini H, Shojaee-Aliabadi S, German JB, Ghanati K, Khakpour M, Khaksar R. Antioxidant and antimicrobial carboxymethyl cellulose films containing Zataria multiflora essential oil. Inter J Biological Macromolecules. 2014;72:606-613.
10. Murrieta‐Martínez CL, Soto‐Valdez H, Pacheco‐Aguilar R, Torres‐Arreola W, Rodríguez‐Felix F, Márquez Ríos E. Edible protein films: Sources and behavior. Packaging Technology and Science: An Inter J. 2018;31:113-122.
11. Broumand A, Emam-Djomeh Z, Hamedi M, Razavi SH. Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film. LWT-Food Sci Technol. 2011;44:2316-2323.
12. Ribeiro‐Santos R, de Melo NR, Andrade M, Azevedo G, Machado AV, Carvalho‐Costa D, Sanches‐Silva A. Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness. Packaging Technology and Science: An Inter J. 2018;31:27-40.
13. Coma V. Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science: A review. 2008;78:90-103.
14. Oğuzhan Yıldız P. Combine effects of essential oils and packaging on smoked rainbow trout stored 4 °C. Packaging Technology and Science. An International Journal. 2015;28:987-997.
15. Gavahian M, Farahnaky A, Majzoobi M, Javidnia K, Saharkhiz MJ, Mesbahi G. Ohmic‐assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme). Inter J Food Sci Technol. 2011;46:2619-2627.
16. Saei-Dehkordi SS, Tajik H, Moradi M, Khalighi-Sigaroodi F. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food Chem Toxicol. 2010;48:1562-1567.
17. Malmir M, Gohari AR, Saeidnia S, Silva O. A new bioactive monoterpene–flavonoid from Satureja khuzistanica. Fitoterapia. 2015;105:107-112.
18. Pateiro M, Barba FJ, Domínguez R, Sant'Ana AS, Khaneghah AM, Gavahian M, Gómez B, Lorenzo JM. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: a review. Food Res Inter. 2018;113:156-166.
19. Burt S. Essential oils: their antibacterial properties and potential applications in foods- a review. Inter J food Micro. 2004;94:223-253.
20. Gouveia AR, Alves M, Silva JA, Saraiva C. The antimicrobial effect of Rosemary and Thyme essential oils against Listeria Monocytogenes in sous vide cook-chill beef during storage. Procedia Food Sci. 2016;7:173-176.
21. Raeisi M, Tajik H, Aminzare M, Sangin Abadi S, Yarahmadi A, Yarahmadi E, Tepe B. The role of nisin, monolaurin, and EDTA in antibacterial effect of Rosmarinus officinalis L. and Cinnamomum zeylanicum Blume essential oils on foodborne pathogens. J Essent Oil Bear Plants. 2016;19:1709-1720.
22. Shojaee-Aliabadi S, Hosseini H, Mohammadifar MA, Mohammadi A, Ghasemlou M, Ojagh SM, Hosseini SM, Khaksar R. Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil. International J Biol Macro. 2013;52:116-124.
23. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG. Combined effect of oregano essential oil and modified atmosphere packaging on shelf life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 2007;24:607-617.
24. Rodríguez-Calleja JM, Cruz-Romero MC, O’Sullivan MG, García-López ML, Kerry JP. High-pressure-based hurdle strategy to extend the shelf life of fresh chicken breast fillets. Food Control. 2012;25:516-524.
25. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chem. 2010;122:161-166.
26. Garriga M, Grebol N, Aymerich MT, Monfort JM, Hugas M. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innovative Food Sci Emerging Technol. 2004;5:451-457.
27. Nyati H. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf life products. Food Control. 2000;11:471-476.
28. Giatrakou V, Ntzimani A, Savvaidis IN. Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiol. 2010;27:132-136.
29. Natseba A, Lwalinda I, Kakura E, Muyanja CK, Muyonga JH. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Res Inter. 2005;38:469-474.
30. Hernández H, Fraňková A, Sýkora T, Klouček P, Kouřimská L, Kučerová I, Banout J. The effect of oregano essential oil on microbial load and sensory attributes of dried meat. J Sci Food Agric. 2016;97:82-87.
31. Hernández H, Claramount D, Kučerová I, Banout J. The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat. J Food Process Preserv. 2017;41:5.
32. Mahdavi V, Hosseini SE, Sharifan A. Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Sci  Nutrition. 2017;6:269-279.
33. Moradi M, Tajik H, Rohani SMR, Oromiehie AR, Malekinejad H, Aliakbarlu J, Hadian M. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT-Food Sci Technol. 2012;46:477-484.
34. Avaei A,Mohamadi Sani A, Mohmoodzadeh Vaziri B. Chemical composition and antimicrobial effect of the essential oil of Zataria multiflora Boiss endemic in Khorasan-Iran. Asian Pacific J Tropical Disease. 2015;5:181-185.
35. Yousefzadi M, Riahi-Madvar A, Hadian J, Rezaee F, Rafiee R, Biniaz M. Toxicity of essential oil of Satureja khuzistanica: In vitro cytotoxicity and anti-microbial activity. J Immunotoxicology. 2014;11:50-55.
36. Siavash Saei‐Dehkordi S, Fallah AA, Heidari‐Nasirabadi M, Moradi M. Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms. Inter J Food Sci Technol. 2012;47:1579-1585.
37. Kang HK, Kim HY, Cha JD. Synergistic effects between silibinin and antibiotics on methicillin‐resistant Staphylococcus aureus isolated from clinical specimens Biotech J. 2011;6:1397-1408
38. Eftekhar F, Isazadeh H, Yousefzadi M, Hadian J, Ebrahimi SN. Chemical composition and antibacterial activity of Zataria multiflora essential Oil. J Essent Oil Bear Plants . 2012;15:461-466.
39. Hadian J, Akramian M, Heydari H, Mumivand H, Asghari B. Composition and in vitro antibacterial activity of essential oils from four Satureja species growing in Iran. Natural Product Res. 2012;26:98-108.
40. Moshayedi S, Shahraz F, Schaffner DW, Khanlarkhani A, Shojaee‐Aliabadi S, Shahnia M, Khaksar R. In Vitro Control of Enterococcus faecalis by Zataria multilfolira Boiss, Origanum vulgare L and Mentha pulegium Essential Oils. J Food Safety. 2013;3:327-332.
41. Janatiha N, Shojaee Aliabadi S, Moslehi Shad M. Comparison the effect of carboxymethyle cellulose films containing Thymus vulgaris and Zataria multiflura on shelf life of chicken meat. J Pharmac  Health Sci. 2017;5:225-229.
42. Hashemi SMB, Khaneghah AM. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil. Progress in Organic Coatings. 2017;110:35-41.
43. Hu D, Wang H, Wang L. Physical properties and antibacterial activity of quaternized chitosan/carboxymethyl cellulose blend films. LWT-Food Sci Technol. 2015;65:398-405.
44. Raeisi M, Tajik H, Aliakbarlu J, Mirhosseini SH, Hosseini SMH. Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets. LWT-Food Sci Technol. 2012;64:898-904.
45. Aliakbarlu J, Khalili Sadaghiani S. Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) essential oils on microbiological, chemical and sensory properties of ground sheep meat during refrigerated storage. J Food Quality. 2015;38:240-247.
46. Foods, ICMSF. Micro-organisms in Foods: A Publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies, University of Toronto Press. 1986.
47. Raeisi M, Tabaraei A, Hashemi M, Behnampour N. Effect of sodium alginate coating incorporated with nisin, Cinnamomum Zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Inter J Food Microbiol. 2016;238:139-145.
48. da Rocha M, Alemán A, Romani VP, López-Caballero ME, Gómez-Guillén C, Montero P, Prentice C. Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf life. Food Hydrocolloids. 2018;81:351-363.
49. Bazargani-Gilani B, Aliakbarlu J, Tajik H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf life of chicken meat during refrigerated storage. Innovative Food Sci  Emerging Technol. 2015;29:280-287.
50. Zhang H, Wu J, Guo X. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Human Wellness. 2016;5:39-48.
51. Sogut E, Seydim AC. The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets, Food Packaging and Shelf Life. 2018;18:13-20.
52. Zinoviadou KG, Koutsoumanis KP, Biliaderis CG. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Sci. 2009;82:338-345.
53. Balti R, Mansour MB, Sayari N, Yacoubi L, Rabaoui L, Brodu N, Massé A. Development and characterization of bioactive edible films from spider crab (Maja crispata) chitosan incorporated with Spirulina extract. Inter J Biological Macro. 2017;105:1464-1472.
54. Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. J Agricultural Food Chem. 2004;52:5598-5605.
55. Lee MA, Choi JH, Choi YS, Han DJ, Kim HY, Shim SY, Chung HK, Kim CJ. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Sci. 2010;84:498-504.
56. Gavahian M, Hashemi SMB, Khaneghah M, Mazaheri Tehrani M. Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise, Inter Food Res J. 2013;20:3189-3195.
57. Vital ACP, Guerrero A, Ornaghi MG, Kempinski EMBC, Sary C, de Oliveira Monteschio J, Matumoto-Pintro PT, Ribeiro RP, do Prado IN. Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils. J Food Sci Technol. 2018;55:4945-4955.
Journal of Medicinal plants and By-product
Volume 9, Issue 2
September 2020
Pages 235-248

Files

Share

How to cite

Statistics