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Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage
Author(s) -
Pirastehfard Maedeh,
Fallah Aziz A.,
Habibian Dehkordi Saied
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15609
Subject(s) - shelf life , preservative , canola , food science , mesophile , chicken breast , chemistry , biology , bacteria , genetics
This research aimed to investigate the impact of canola oil nanoemulsion (CONE) combined with Satureja bachtiarica essential oil (SBEO) on characteristics of chicken breast during chilled condition. The treatments were as follows: Control, CONE, CONE + 1% SBEO, and CONE + 2% SBEO. The treatments postponed the growth of total mesophilic and psychrophilic bacteria, Enterobacteriaceae , and lactic acid bacteria compared to control during chilled storage. The increasing rate of total volatile nitrogen and lipid and protein oxidation was more slowed down in treatment groups. Although the formulations contained SBEO (CONE + 1% SBEO and CONE + 2% SBEO) were more efficient than CONE alone to postpone the microbial growth, slowdown oxidative processes, and increase the shelf‐life of chicken breast, the CONE + 2% SBEO was the most efficient treatment. In conclusion, combination of CONE and 2% SBEO is a proper natural preservative to increase the shelf life of chilled chicken breast. Practical applications Chicken breast has a high economic value but limited shelf life in fresh state. Immersion of the chicken breast in canola oil nanoemulsion combined with Satureja bachtiarica essential oil can be used as an efficient and inexpensive technology in poultry processing plants to extend the shelf life of the product under chilled condition.