Abstract

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

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