Abstract
In this study, cumin and eucalyptus essential oils were prepared and analyzed by gas chromatography–flame ionization detector. Its antibacterial effects were screened using the microdilution method for Listeria monocytogenes, Salmonella typhi, Streptococcus pyogenes and Shigella dysenteriae. The effect of the three concentrations of essential oils (0.5, 1 and 2% w/v) with 2% chitosan at 4 ± 1C temperature and storage time of up to 9 days were evaluated on the microbial quality of chicken meat. Changes in total mesophilic bacterial count (TMBC), lactic acid bacteria, Enterobacteriaceae, mold and yeast counts, and sensory properties were evaluated. The main compounds in cumin were 1,8-cineol (26.75%) and cuminaldehyde (17.1%) and the main compounds in eucalyptus were 1,8-cineol (77.32%) and limonene (8.39%). The essential oils have antibacterial effects on the four examined bacteria. In all of the treatment groups, a decrease of TMBC up to the sixth day and lactic acid bacteria, Enterobacteriaceae, mold and yeast up to the ninth day (P < 0.05) were observed. Overall acceptance rate in the chicken meat containing chitosan with 0.5% cumin essential oil created a better sense. Hence, the use of chitosan combined with cumin and eucalyptus might be suggested as an antibacterial packaging to extend the shelf life and as a flavor enhancer for chicken meat. Practical Applications: The results suggested that because chitosan film incorporated with cumin and eucalyptus can reduce meat spoilage losses and improve nutritional value, it can be used as an active packaging in the meat industry. © 2015 Wiley Periodicals, Inc.
Published Version
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