Effect of chitosan and Trachyspermum ammi essential oil on microbial growth, proteolytic spoilage, lipid oxidation and sensory attributes of chicken fillet during refrigerated storage

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelflife. OBJECTIVES: This study focuses on the effect of chitosanbased coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv1) and Trachyspermum ammi essential oil (0, 1000, and 2000 ppm) were stored at 4C for 12 days. Microbial (lactic acid bacteria, coliform, and total mesophilic bacteria), chemical (peroxide value and total volatile nitrogen), and sensory (odour, texture, colour, and overall acceptance) analysis were done every 3 days until the end of storage. Results: Total count, lactic acid bacteria, coliform and total mesophilic bacteria showed significant decrease in treatments compared to control. In chemical experiments, chitosan Trachyspermum ammi essential oil treated fillets had lower peroxide and total volatile nitrogen during storage. Sensory analysis revealed that treatment containing 1000 ppm Trachyspermum ammi essential oil had higher overall acceptance than control and 2000 ppm treated group. Conclusion: Combination of chitosan and Trachyspermum ammi essential oil prolonged shelflife of fillets. By considering sensory results and cost of analysis, chitosan containing 1000 ppm Trachyspermum ammi essential oil is recommended for industries.