Effect of nanoemulsified canola oil combined with Bakhtiari savory ( <i>Satureja bachtiarica</i> ) essential oil on the quality of chicken breast during refrigerated storage
Maedeh Pirastehfard, Aziz A. Fallah, Saied Habibian Dehkordi
Abstract
This research aimed to investigate the impact of canola oil nanoemulsion (CONE) combined with Satureja bachtiarica essential oil (SBEO) on characteristics of chicken breast during chilled condition. The treatments were as follows: Control, CONE, CONE + 1% SBEO, and CONE + 2% SBEO. The treatments postponed the growth of total mesophilic and psychrophilic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during chilled storage. The increasing rate of total volatile nitrogen and lipid and protein oxidation was more slowed down in treatment groups. Although the formulations contained SBEO (CONE + 1% SBEO and CONE + 2% SBEO) were more efficient than CONE alone to postpone the microbial growth, slowdown oxidative processes, and increase the shelf-life of chicken breast, the CONE + 2% SBEO was the most efficient treatment. In conclusion, combination of CONE and 2% SBEO is a proper natural preservative to increase the shelf life of chilled chicken breast. Practical applications Chicken breast has a high economic value but limited shelf life in fresh state. Immersion of the chicken breast in canola oil nanoemulsion combined with Satureja bachtiarica essential oil can be used as an efficient and inexpensive technology in poultry processing plants to extend the shelf life of the product under chilled condition.