Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets. Issue 1 (27th December 2021)

• Record Type: Journal Article
• Authors: Keykhosravy, Kobra; Khanzadi, Saeid; Hashemi, Mohammad; Azizzadeh, Mohammad
• Is Part Of: Journal of food science. Volume 87:Issue 1(2022)
• Page Start: 251
• Page End: 265
• Publication Date: 2021-12-27
• Subjects: chemical changes -- chitosan -- nanoemulsion -- shelf life extension -- turkey meat; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16011
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: The present study was conducted to evaluate the lipid and protein oxidation responses of cold stored turkey meat using chitosan‐contained nanoemulsions supplemented with the essential oils of two aromatic plants including Zataria multiflora Boiss and Bunium persicum Boiss. Chemical traits such as total volatile basic nitrogen (TVB‐N), peroxide value (PV), thiobarbituric reactive substances (TBARs), free fatty acids (FFA), fatty acid composition and TC (total carbonyl) of samples were carried out at 4°C. Moreover, their pH and sensory properties were also determined at the same conditions. The initial value of the TVB‐N (2.24 mg N/100 g) reached 20.81 mg N/100 g. TVB‐N values achieved for all meat samples were lower than the highest acceptable limit (28–29 mg N/100 g). In all the treatments, PV and TBARs values were increased until day 10, and afterward a decrease was observed until day 20 of storage. TBARs values of the samples (mg MDA/kg) ranged from 1.97 ± 0.04 to 4.48 ± 0.39 in CNE + ZEO 1% to 2.72 ± 0.32 to 6.66 ± 0.21 in CON at zero time and day 5, respectively. FFA and TC were enhanced at a slower rate in the treated samples. The most efficient treatment against chemical deterioration was found to be CNE + ZEO 1%. Chitosan and sonicated chitosan treatments had the highest color score and lowest odor score at zero time. The obtained results suggested coating turkey meat fillets with ZEO and BEO as an effective strategy to delay at their chemical deterioration. Practical Application: The spoilage risk of fresh products is higher than other foods. Turkey meat spoils because of biological reactions such as the oxidation of lipids and protein, the action of endogenous enzymes, and the metabolic activities of microorganisms that end in a short shelf life. The oxidation of lipids not only reduces or retards, but also inhibits by edible coatings. Edible coatings formed from bioactive compounds would effectively provide possibility of active compounds onto surface of minimally processed foods. Therefore, application chitosan‐loaded nanoemulsion coating containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils is recommended in food industry especially for poultry industry to increase the chemistry and sensory quality of turkey breast fillets.