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Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. (1403). Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration. سامانه مدیریت نشریات علمی, 13(Special), 815-824. doi: 10.22034/jmpb.2023.359952.1499
Yaser Shahimoridi; Hassan Hassanzadazar; Majid Aminzare. "Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration". سامانه مدیریت نشریات علمی, 13, Special, 1403, 815-824. doi: 10.22034/jmpb.2023.359952.1499
Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. (1403). 'Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration', سامانه مدیریت نشریات علمی, 13(Special), pp. 815-824. doi: 10.22034/jmpb.2023.359952.1499
Shahimoridi, Yaser, Hassanzadazar, Hassan, Aminzare, Majid. Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration. سامانه مدیریت نشریات علمی, 1403; 13(Special): 815-824. doi: 10.22034/jmpb.2023.359952.1499

Antioxidant Effects of Chitosan Coating Containing Thymus fedtschenkoi Ronneger Essential Oil and Thymol on the Chicken Fillet During Refrigeration

Journal of Medicinal plants and By-products
مقاله 10، دوره 13، Special، بهمن 2024، صفحه 815-824    اصل مقاله (1.76 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22034/jmpb.2023.359952.1499
نویسندگان
Yaser Shahimoridi؛ Hassan Hassanzadazar* ؛ Majid Aminzare
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
چکیده
The purpose of this study was to evaluate the antioxidant effect of chitosan coating containing Thymus fedtschenkoi Ronniger essential oil (TFEO) and Thymol on chicken fillets under refrigerated conditions. The antioxidant power of prepared coating solutions containing TFEO (1%) and thymol (1%) and their efficacy on the quality of chicken meat during refrigeration (4 ºC) were evaluated using in-vitro techniques (DPPH scavenging and reducing power assays) and in-vivo methods (Determination of Peroxide value (PV), Thiobarbituric acid reactive substance (TBARS), Total carbonyl and Sensorial attributes), respectively. Antioxidant poverty of TFEO was higher than thymol in all concentrations. The results showed that an increasing level of PV, TBARS and carbonyls in the treated samples had a slower trend than in control samples (P ≤ 0.05). The best antioxidant effect was obtained for chitosan-coated samples containing TFEO 1%. The panelists with sensory attributes were significantly more satisfied with coated samples containing essential oil than the control samples. The chitosan coating containing TFEO 1% could be proposed as a new coating to protect food against oxidative changes.
کلیدواژه‌ها
Antioxidant؛ Chitosan؛ Thymus fedtschenkoi Ronniger essential oil؛ Thymol؛ Chicken fillet
مراجع
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