Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Kazem Alirezalu; Amir Hossein Moazami-Goodarzi; Leila Roufegarinejad; Milad Yaghoubi; Jose M Lorenzo

doi:10.1002/fsn3.2856

Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Food Sci Nutr. 2022 Apr 7;10(8):2505-2515. doi: 10.1002/fsn3.2856. eCollection 2022 Aug.

Authors

Kazem Alirezalu¹, Amir Hossein Moazami-Goodarzi², Leila Roufegarinejad², Milad Yaghoubi³, Jose M Lorenzo^{4

5}

Affiliations

¹ Department of Food Science and Technology Ahar Faculty of Agriculture and Natural Resources University of Tabriz Tabriz Iran.
² Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran.
³ Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran.
⁴ Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain.
⁵ Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain.

Abstract

The objective of the present study was to evaluate the effects of calcium-alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB-N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony-forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

Keywords: aromatic plants; essential oils; meat preservation; microbial quality; natural compounds.