Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets

In this study, an edible composite coating of chitosan and galbanum gum containing cumin essential oil (CEO) was used to increase the shelf life of chicken fillets during a 12-day refrigeration period (4 ± 1 °C). In order to achieve the optimal concentration of essential oil, antioxidant (free radic...

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Veröffentlicht in:	Journal of food measurement & characterization 2022-06, Vol.16 (3), p.1820-1833
Hauptverfasser:	Aghababaei, Leila, Hasani, Maryam, Shotorbani, Peyman Mahasti, Basti, Afshin Akhondzadeh, Hamedi, Hassan
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiinfectives and antibacterials Antioxidants Bacteria Chemical analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Chitosan Coating Coatings Cuminum Engineering Essential oils Ferula gummosa Fillets Food Science Free radicals Lactic acid Lactic acid bacteria Microorganisms Minimum inhibitory concentration Oils & fats Original Paper Poultry Psychrotrophic bacteria Refrigeration Scavenging Shelf life Thiobarbituric acid Yeasts
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