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

Document Type : Full Research Paper

Authors

1 Urmia Agricultural and Natural Resources Research Center, Urmia, Iran

2 Department 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

References

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History

  • Receive Date: 29 July 2019
  • Revise Date: 05 October 2019
  • Accept Date: 14 October 2019

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