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:: Volume 19, Issue 2 (Summer 2024) ::
Iranian J Nutr Sci Food Technol 2024, 19(2): 59-71 Back to browse issues page
A Survey on the Antimicrobial Effects of Carboxymethylcellulose Coatings with Bay Leaf Extracts and Their Effects on Increasing Shelf life of Chicken Meats
B Hafezi , O Ghasemian * , E Gharib mombeni
Department of Veterinary, Behbahan Branch, Islamic Azad University, Behbahan, Iran. , Ghasemian1249@yahoo.com
Abstract:   (1136 Views)
Background and Objectives: Use of food coatings as a modern technology, in addition to their compatibility with the environment, non-toxicity and usability, protects foods from physical, chemical and biological damages. In this study, antioxidant and antimicrobial effects of carboxymethyl cellulose edible coating with ethanolic extracts of bay leaves were assessed on the shelf life of chicken meats.
 Materials & Methods: Slices of breast meats were prepared in eight treatments with three repetitions to investigate effects of carboxymethyl cellulose with a concentration of 2% alone and with the extract of bay leaves with concentrations of 1, 2 and 4% on the total microbial load. Then, bacterial populations of Enterobacteriaceae and antioxidant indices of TBARs, TVB-N and peroxide index were analyzed. Indicators were assessed at the beginning of the study and 4, 8 and 12 d after coating at refrigerator temperature.
Results: Results showed that at the beginning of the study, the various treatments did not show statistical differences in the indicators. With increases of time in all groups, the microbial load and population of Enterobacteriaceae increased. In addition, oxidant indices showed increases over time. Statistical analysis of the findings showed that in all times, the highest microbial load and oxidant indices belonged to the control group and the group coated with carboxymethyl cellulose alone with no statistical differences at all times. In addition, the lowest microbial load and oxidant indices were observed in groups receiving the edible coating with the extract. In this group, 4% concentration of bay leaf extract showed the greatest decreases in the microbial load as well as oxidant and peroxidative indices in chicken meats.
Conclusion: It seems that the simultaneous use of bay leaf extract and carboxymethyl cellulose can be effective in increasing the half-life of chicken meats under refrigerator conditions and preserving health quality of the chicken meats until cooking.
Keywords: Chicken meat, Coating, Carboxymethylcellulose, Bay leaf, Laurus nobilis
Full-Text [PDF 740 kb]   (298 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/01/16 | Accepted: 2024/03/10 | Published: 2024/06/30
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Hafezi B, Ghasemian O, Gharib mombeni E. A Survey on the Antimicrobial Effects of Carboxymethylcellulose Coatings with Bay Leaf Extracts and Their Effects on Increasing Shelf life of Chicken Meats. Iranian J Nutr Sci Food Technol 2024; 19 (2) :59-71
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Volume 19, Issue 2 (Summer 2024) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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