Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration.
The present study was conducted to preserve the microbial quality of chicken meat fillets during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including nisin, Cinnamomum zeylanicum (cinnamon), and rosemary essential oils (EOs) which were added individually and in combination. The samples were stored in refrigeration condition for 15days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as fate of inoculated Listeria monocytogenes at 3-day intervals. Results indicated that values of tested microbial indicators in all samples increased during storage. Antimicrobial agents, when used in combination, had stronger effect in preserving the microbial quality of chicken meat samples rather than their individual use and the strongest effect was observed in samples coated with alginate solution containing both cinnamon and rosemary EOs (CEO+REO). However, all treatments significantly inhibited microbial growth when compared to the control (P<0.05). Therefore, based on the results of this study, application of alginate coating solutions containing nisin, cinnamon, and rosemary EOs as natural preservatives is recommended in meat products especially in chicken meats.
Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran.
Mojtaba
M
Raeisi
Department of Microbiology, Faculty of Medicine, Golestan University of Medical Sciences, Gorgan, Iran.
Alijan
A
Tabaraei
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran. Electronic address: mo_hashemi@hotmail.com.
Mohammad
M
Hashemi
Department of Public Health, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran.
Nasser
N
Behnampour
D000464:Alginates / Q000737:chemistry; D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry; D002645:Chickens; D002935:Cinnamomum zeylanicum / Q000737:chemistry*; D015169:Colony Count, Microbial; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology; D008401:Gas Chromatography-Mass Spectrometry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D019344:Lactic Acid / Q000378:metabolism; D008089:Listeria monocytogenes / Q000187:drug effects*; D008088:Listeriosis / Q000517:prevention & control*; D008460:Meat / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology; D009561:Nisin / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D012034:Refrigeration
D000464:Alginates; D000890:Anti-Infective Agents; D005520:Food Preservatives; D006603:Hexuronic Acids; D009822:Oils, Volatile; D009561:Nisin; D019344:Lactic Acid; D020723:Glucuronic Acid; C053775:rosemary oil; C102526:nisin A
Chicken breast; Cinnamon; Listeria monocytogenes; Nisin; Rosemary