Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets

The present study was conducted to evaluate the effects of antimicrobial and antioxidant coatings based on basil-seed gum (BSG) on the refrigerated shelf-life of chicken fillets. Antimicrobial and antioxidant properties were developed by incorporating summer savory essential oil (SEO) and Shirazi thyme essential oil (TEO) emulsions, individually or in combination with each other, into BSG coating. Microbiological evaluations including total viable count (TVC), psychrotrophic (PBC) and lactic acid bacteria counts (LAB), as well as chemical charachteristics namely peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N) and pH were performed on coated and control samples. Moreover, sensory evaluations were performed for odor, color, texture and overall acceptability. Results showed that incorporating SEO and TEO into BSG coatings could significanty (p