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Abstract
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According to consumers' request for use less synthetic preservatives, extensive research has been done to investigate the antimicrobial effects of plant essential oils. Chicken meat is highly sensitive to spoilage and food borne disease due to contamination during the slaughter, processing and transferring. The use of natural preservatives such as essential oils in combination with biodegradable polymers is expanding to extend shelf life of food. This study was aimed to investigate the antimicrobial and antioxidant effects of cellulose nanofibres (CNF) coating incorporated with Ginger essential oil (GEO) and Citric acid (CA) in ready to cook barbecued chicken under refrigerated conditions. The essential oil was extracted by water distillation method (using Clevenger's apparatus) and analyzed by GC-MS. The treatments were prepared with adding the desirable concentrations of GEO (1, 2%) in combination with CA (1%) and a solution of CNF (0.1%). Then, the treatment solutions was added to barbecued chicken meat (containing onion, salt, pepper, saffron) and were kept in sterile plastic bags at 4 ° C and analyzed on days 2, 4, 6, 8 and 10 of storage. The microbial analyses were included count of psychotropic bacteria, mesophilic bacteria, pseudomonas spp., enterobacteriaceae, molds and yeasts and chemical tests including peroxide index measurement and sensorial test. All treatments significantly decreased the population of mesophilic bacteria, pseudomonas spp., enterobacteriaceae, Psychotropic bacteria and molds-yeasts in comparison with the control group and CNF group (P<0.05). The complex of GEO (2%)-CNF (0.1%)-CA (1%) was the most effective treatment to extend the shelf life of barbecued chicken. The peroxide value, pH and thiobarbituric acid significantly were lower in comparison to the control group (P <0.05). Sensory evaluation indicated that ginger had a pleasant effect on most sensory characteristics of chicken meat (taste, odor, texture and Overall). It could be c
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