Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

Document Type: Original research

Authors

1 Food Control Department, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

2 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

3 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

4 Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Abstract

Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% w/w) and vacuum packaging (VP) on shelf life extension of refrigerated chicken breast fillets was investigated. The parameters that were studied were microbiological (total aerobic mesophilic bacteria (TAMB) and total aerobic psycrotrophic bacteria (TAPB)), chemical (FFA, PV, TBARS and TVB-N) and sensory (odor, appearance and total acceptability) attributes. The coating containing TE showed a strong antimicrobial activity against TAMB and TAPB, but the effect increased synergistically in the presence of VP. The lowest FFA, PV and TBARS levels found in the vacuum packaged fillets coated with 2% TE in CMC solution. Color and appearance, odor and overall acceptability of VP-CMC-TE sample were the best during storage. Generally, the TE was more effective than BPE in extending the durability of chicken breast fillets.

Keywords


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