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The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and  Satureja bachtiarica  essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated  Escherichia coli  O 157 :H 7  during 12 day storage at 4 °C. The synergistic  in vitro  antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log 10  CFU/g), total psychrotrophic count (5.39 log 10  CFU/g), Lactic acid bacteria (5.36 log 10  CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated  E.coli  O 157 :H 7  (6.01 log 10  CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.

international journal of food engineering

Chitosan edible coating incorporated with resveratrol and  Satureja bachtiarica  essential oil as natural active packaging:  In vitro  antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated  Escherichia coli  O 157 :H 7