IMPACT OF NATURAL ANTIOXIDANT ON SHELF LIFE OF CHICKEN FILLET WITH SPECIAL REFERENCE TO ITS CHEMICAL QUALITY | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 77, Issue 4, December 2017, Page 847-863 PDF (539.45 K) | ||||
| Document Type: Original Research Articles | ||||
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| Abstract | ||||
| Chicken meat freshness is in permanent attention for all partners involved food chain. The present study was conducted to investigate the efficacy of edible natural antioxidants honey, rosemary and cinnamon essential oils (EOs) to enhance the shelf life of chilled chicken fillets.Chilled chicken fillets samples were divided into 8 equal groups. The 1st was control, the 2nd, 3rd were coated with honey at concentration 5% and10%, the 4th ,5 th,6 th,7 th were coated with rosemary and cinnamon essential oils(EOs) at concentration 0.5% and 1.5% and the 8th group was coated with honey, rosemary and cinnamon essential oils (EOs) with the smallest dose (5%, 0.5% and 0.5%) respectively, then examined at 0, 3, 6, 9, 12 days of the refrigeration storage at 4 oC. Each group was undergoing organoleptic examination and analyzed chemically for determination of pH, Total Volatile Basic Nitrogen (TVB-N), Thiobarbituric Acid (TBA) and free fatty acids. The obtained results showed that chilled chicken fillets coated by the smallest concentration of the three natural antioxidants (honey, rosemary and cinnamon essential oils together) reduced the oxidative processes of chilled chicken meat (fillets) until 9th day of storage and still more acceptable compared with the control one at the same day. The edible coating of natural antioxidants was found to be a good alternative to increase the shelf life of chicken meat under refrigeration condition and resulted in great acceptability. | ||||
| Keywords | ||||
| Chilled chicken fillet; chemical quality; honey; and rosemary and cinnamon essential oil | ||||
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