News

a.z
Ghebleh, F., Sever, A. (2020). The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat. , 33(4), 63-74. doi: 10.22092/vj.2019.126729.1607
F. Ghebleh; A. Sever. "The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat". , 33, 4, 2020, 63-74. doi: 10.22092/vj.2019.126729.1607
Ghebleh, F., Sever, A. (2020). 'The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat', , 33(4), pp. 63-74. doi: 10.22092/vj.2019.126729.1607
Ghebleh, F., Sever, A. The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat. , 2020; 33(4): 63-74. doi: 10.22092/vj.2019.126729.1607

The Effect of Propolis and Thyme Oil Added Chitosan Coating on the Quality of Chicken Breast Meat

تحقیقات دامپزشکی و فرآورده‌های بیولوژیک
Article 7, Volume 33, Issue 4, January 2021, Pages 63-74    PDF (519.48 K)
Document Type: Full Research Paper
DOI: 10.22092/vj.2019.126729.1607
Authors
F. Ghebleh* 1; A. Sever2
1Urmia Agricultural and Natural Resources Research Center, Urmia, Iran
2Department of Food Hygiene and Quality Control, Ataturk University, Turkey
Abstract
Aim. An antimicrobial and antioxidant propolis and thyme (Thymus vulgaris L.) oil was added to chitosan (chitosan), an edible coating agent. The effects of this coating material on the shelf life and quality of the coated chicken breast samples were evaluated. Material and Method. In this study, chicken breast meat samples were examined in six groups including: control, chitosan, chitosan-alcohol, chitosan - 1% thyme oil, chitosan - 1% propolisexract and chitosan - 1% thyme oil - 1% propolis extract. These samples were stored at 4 ° C for 16 days. Total mesophilic aerobic bacteria (TMAB), total psychophilic aerobic bacteria (TPAB), Lactobacillus spp. and Pseudomonas spp. counts and chemically; pH, aw, Thiobarbutyric acid Reactive Substans (TBARS) and color (L *, a * and b *) values were analyzed on 1st, 4th, 8th, 12th and 16th days of storage. Result. In reviewing the microbiological results; TMAB, TPAB, Lactobacillus spp. and Pseudomonas spp. counts were observed to increase more slowly in the coated groups (P<0.05) during storage. Concerning the results of the physicochemical analysis; TBARS values in the coated groups were lower and observed to increase slower during the storage period (P<0.05). Compared to the ph values of other treated groups, ph value variations in coated groups were observed to be lower (P<0.05). However, it was determined that the coating applications (chitosan, propolis extract, thyme oil) had no effect on aw and color (L *, a * and b *) (P> 0.05).  Conclusion. In this study, the addition of thyme essential oil and propolis extract to the chitosan coating material has been shown to reduce bacterial growth, lipid oxidation and pH change in chicken breast meat samples and to have a positive effect on shelf life. The most effective application on product quality was the treatment gruop of the combination of thyme essential oil, propolis extract and chitosan. As a result, the addition of thyme oil and propolis extract to chitosan coating material could be used for preserving foods. However, more scientific studies are needed on the use of such applications in food preservation.
Keywords
chitosan; propolis; thyme oil; food packaging; chicken breast meat
References

1- Alasnier, C., A. Meynier, M. Viau and G. Gandemer. 2000. Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. Journal of Food Science 65: 9-14.
2- Bostan, K., T. Aldemir and A. Aydın. 2007. Kitosan ve antimikrobiyal aktivitesi. Türk Mikrobiyal Cem Dergisi 37: 118-127.
3- Duan, J., G. Cherian and Y. Zhao. 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food chemistry 119: 524-532.
4- Fan, W., J. Sun, Y. Chen, J. Qiu, Y. Zhang and Y. Chi. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food chemistry 115: 66-70.
5- Han, J. H. 2005. Innovations in food packaging. Elsevier.
6- Hosseini, M., S. Razavi and M. Mousavi. 2009. Antimicrobial, physical and mechanical properties of chitosan‐based films incorporated with thyme, clove and cinnamon essential oils. Journal of food processing and preservation 33: 727-743.
7- Huang, S., C.-P. Zhang, K. Wang, G. Li and F.-L. Hu. 2014. Recent advances in the chemical composition of propolis. Molecules 19: 19610-19632.
8- Ibrahim, H. M., A. M. Salem and M. S. Shanab. 2014. Quality evaluation of some locally manufactured chicken meat products. Benha Vet Med J 26: 143-149.
9- Inanlı, G. and K. Kuzgun. 2011. Uçucu yağlarla zenginleştirilmiş kitosan filmlerin antimikrobiyal aktivitesi. Gıda Teknolojileri Elektronik Dergisi 7: 28-35.
10- Jamshidi, A., M. Amin Zadeh, H. Azarnivand and M. Abedi. 2006. Altitude effect of quantity and quality of thyme essential oil. Iranian J of Med and Arom Plant 5: 17-22.
11- Kanatt, S. R., R. Chander and A. Sharma. 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry 107: 845-852.
12- Kim, Y., K. Nam and D. Ahn. 2002. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science 61: 257-265.
13- Lopez-Caballero, M., M. Gomez-Guillen, M. Pérez-Mateos and P. Montero. 2005. A chitosan–gelatin blend as a coating for fish patties. Food hydrocolloids 19: 303-311.
14- Mali, S., L. S. Sakanaka, F. Yamashita and M. Grossmann. 2005. Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect. Carbohydrate polymers 60: 283-289.
15- Mar, R. J., A. Hassani, Y. Ghosta, A. Abdollahi, A. Pirzad and F. Sefidkon. 2011. Control of Penicillium expansum and Botrytis cinerea on pear with Thymus kotschyanus, Ocimum basilicum and Rosmarinus officinalis essential oils. Journal of Medicinal Plants Research 5: 626-634.
16- Moradi, M., H. Tajik, H. K. No, S. Razavi Rohani, A. Oromiehie and S. Ghasemi. 2010. Potential inherent properties of chitosan and its applications in preserving muscle food. J Chitin Chitosan 15: 35-45.
17- No, H., S. P. Meyers, W. Prinyawiwatkul and Z. Xu. 2007. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of food science 72: R87-R100.
18- Park, Y. K. and M. Ikegaki. 1998. Preparation of water and ethanolic extracts of propolis and evaluation of the preparations. Bioscience, biotechnology, and biochemistry 62: 2230-2232.
19- Pikul, J., D. E. Leszczynski and F. A. Kummerow. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry 37: 1309-1313.
20- Raafat, D. and H. G. Sahl. 2009. Chitosan and its antimicrobial potential–a critical literature survey. Microbial biotechnology 2: 186-201.
21- Saei-Dehkordi, S. S., H. Tajik, M. Moradi and F. Khalighi-Sigaroodi. 2010. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food and Chemical Toxicology 48: 1562-1567.
22- Santos, V. R. 2012. Propolis: alternative medicine for the treatment of oral microbial diseases. Alternative medicine 7: 133-169.
23- Shahidi, F. and R. Abuzaytoun. 2005. Chitin, chitosan, and co-products: chemistry, production, applications, and health effects. Advances in food and nutrition research 49: 93-137.
24- Sharafati Chaleshtori, F., M. Taghizadeh, M. Rafieian‐kopaei and R. Sharafati‐chaleshtori. 2016. Effect of chitosan incorporated with cumin and eucalyptus essential oils as antimicrobial agents on fresh chicken meat. Journal of food processing and preservation 40: 396-404.
25- Şireli, U. and H. Özdemir. 1998. Ankara’da tüketime sunulan meyveli yoğurtların mikrobiyolojik kalitesi. Ankara Üniv Vet Fak Derg 45: 287-293.
26- Teets, A., M. Sundararaman and L. Were. 2008. Electron beam irradiated almond skin powder inhibition of lipid oxidation in cooked salted ground chicken breast. Food Chemistry 111: 934-941.
27- Tiwari, B. K., V. P. Valdramidis and P. Bourke. 2011. 14 Application of Plant-based. Natural antimicrobials in food safety and quality: 204.
28- Torlak, E. 2009. Doğal antimikrobiyal maddeler ile hazırlanan yenilebilir ve kaplanmış plastik filmlerin gıda kaynaklı bazı patojenlere etkileri. Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
29- Vásconez, M. B., S. K. Flores, C. A. Campos, J. Alvarado and L. N. Gerschenson. 2009. Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings. Food Research International 42: 762-769.
30- Véronique, C. 2008. Bioactive packaging technologies for extended shelf life of meat-based products. Meat science 78: 90-103.
31- Wagh, V. D. 2013. Propolis: a wonder bees product and its pharmacological potentials. Advances in pharmacological sciences 2013.
32- Yingyuad, S., S. Ruamsin, D. Reekprkhon, S. Douglas, S. Pongamphai and U. Siripatrawan. 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packaging technology and science: An international journal 19: 149-157.
33- Zinoviadou, K. G., K. P. Koutsoumanis and C. G. Biliaderis. 2009. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science 82: 338-345.

Statistics
Article View: 1,265
PDF Download: 1,017


counter
Journal management system. designed by sinaweb