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Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2018 Jun 21;55(9):3538–3546. doi: 10.1007/s13197-018-3279-7

Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)

Arvind Soni 1,✉, Kandeepan Gurunathan 2, Sanjod Kumar Mendiratta 1, Suman Talukder 1, Rohit Kumar Jaiswal 1, Heena Sharma 3
PMCID: PMC6098786  PMID: 30150812

Abstract

A blend of oregano and thyme essential oils (EOs) incorporated edible film was evaluated to improve the storage quality of chicken meat patties. Several preliminary trials were carried out to optimize the levels of bio-polymer to obtained desired edible film as a carrier and blend of EOs as bio preservatives. Preliminary studies indicated that 1.5% (w/v) solution of carrageenan as bio-polymer and 0.10% (v/v) oregano with 0.15% (v/v) thyme EOs in blend form as antimicrobial were suitable. Chicken meat patties wrapped with edible film incorporated with aforementioned EOs, packaged aerobically were stored at refrigeration temperature (4 ± 1 °C) for further studies. Results of refrigeration storage, showed that control samples had significantly higher pH and thiobarbituric acid reacting substances value than EOs treated products. There were significantly lower microbial counts observed in treatment samples (with EOs) and found well within permissible limit as compared to control. All the treatment samples showed lower or comparable flavour score in regard with control. It was found that shelf-life of chicken meat patties increased significantly (P < 0.05) during refrigerated storage and showed acceptable quality up to storage period of 30 days.

Keywords: Chicken meat patties, Carrageenan, Essential oil, Edible film, Shelf-life

Introduction

Meat is an important component of nutrient rich muscle food, suitable for human consumption, therefore, its preservation requires specialized packaging systems till consumption. At present world, petrochemical based materials are used for food packaging whose limited supply and non-biodegradability instigate us to lookout for some alternative materials for packaging purpose. Even though, low cost, good barrier properties and heat sealability of plastics make them a good choice for meat packaging but their non-biodegradable nature, increase the nuisances created by their improper disposal and migration of petrochemicals in food items are deterring their use. In addition to environmental protection and human health point of view, edible films offer protection to the foods once main packaging is removed. The main advantage of edible films over traditional synthetic plastic packaging is that, they can be consumed with the food products besides the reduction of moisture loss from the packaged product during storage at refrigeration.

Moreover, edible films facilitate in retention of exudates in polystyrene plastic tray packaged poultry and red meat, protect against lipid and myoglobin oxidation, improve microbiological quality by reducing pathogenic and spoilage microbes, further sealing volatile flavours inside without any foreign odour pickup (Gennadios et al. 1997). Due to their palatability and biodegradability a broad array of natural polymers such as lipids, polysaccharides and proteins with the addition of plasticizers can be used for edible film synthesis (Siracusa et al. 2008).

Carrageenan, is water soluble, galactose containing bio-polymer, extracted from Chondrus crispus along with some other red seaweed (Rhodophyceae group) and has very good film forming capacity due to polysaccharide double helices, lead to the formation of solid film with three dimensional networks which is preceded by gelation during moderate drying followed by heating (Karbowiak et al. 2006). In addition to the use of natural bio-polymers as packaging materials which help in keeping environment clean, the functionality of these films can be further enhanced by incorporation of antimicrobial substances that helps in the reduction of microbial load. Due to the increased awareness and health concerns of the consumers, the use of natural antimicrobials along with bio-polymers is gaining popularity (Suppakul et al. 2003; Quintavalla and Vicini 2002). Many researchers tried to incorporate natural antimicrobial substances in edible films, which includes incorporation of ovo-transferrin in κ-carrageenan based edible film to identify its antimicrobial effect on fresh chicken breast (Seol et al. 2009); antimicrobial effect of oregano oil incorporated whey protein isolate film against spoilage flora of fresh beef (Zinoviadou et al. 2009); microbial inhibition activity of thyme and oregano essential oil in soy edible film on ground beef patties (Emiroglu et al. 2010); preservation of chicken breast fillets by using edible coatings (Fernandez-Pan et al. 2014).

Use of edible film containing blend of essential oils for chicken meat patties has not been fully explored yet. Therefore, a research is being envisaged on the hypothesis that storage stability of the chicken meat patties would be improved by edible film containing essential oil without any deteriorative effect on physicochemical and sensory properties. The potential of oregano and thyme essential oil blends incorporated into carrageenan based edible film in extending the shelf-life of aerobically packaged chicken meat patties under refrigeration (4 ± 1 °C) storage was also explored.

Materials and methods

Raw materials

The chickens (White leghorn, Avg. Wt. 2.0 kg) were reared in similar conditions (Same flock with similar feeding and environment), slaughtered and dressed in Post-Harvest Technology division of ICAR-Central Avian Research Institute (CARI), Izatnagar and chilled carcasses were brought to experimental abattoir of Livestock Products Technology Division, IVRI, Izatnagar. After manual deboning, all removable connective tissue and fat was removed to have lean chicken meat. Obtained meat was packed in LDPE (Low Density Poly Ethylene) bags (200 Gauge) and frozen at − 20 °C until further use (up to 4 months). Salt, refined wheat flour, vegetable oil, condiments (onion and garlic) and low density polyethylene bags (200 gauges) were procured from local market of Bareilly (India). To prepare condiment mixture, onion and garlic were peeled off, cut into small pieces and homogenized in a mixer to obtain a fine paste. Spice mix was prepared in laboratory as per pre-standardized formulation. Carrageenan, plasticizers and other food grade chemicals obtained from standard firms (SD-Fine, MERCK etc.). For microbiological studies media were procured from Hi-Media Laboratories Pvt. Ltd., Mumbai. Food grade essential oils i.e. oregano (Origanum minutiflorum) and thyme (Thymus mastichina) were procured from Shubh Flavour and Fragrances Pvt. Ltd., New Delhi (India).

Preparation of carrageenan based edible film

Different carbohydrates based bio-polymers were tried for edible film preparation. On the basis of thickness, transparency and elongation ability of the edible film, 1.5% (w/v) solution of carrageenan was found to be the best suited bio-polymer (Soni et al. 2016). The method described by Pavlath et al. (1999) and Cha et al. (2002) was adopted with slight modification for preparation of carrageenan based edible films. A combination of carrageenan solution (1.5% w/v) and 1.5% plasticizer (50% polyethylene glycol + 50% glycerol) was prepared by continuous heating and stirring on a hot plate with magnetic stirrer (Model 11603, Merck Specialties Pvt. Ltd.) at 90 °C for 40 min. After cooling the solution to 40 °C, 100 ml was poured in 8 inch diameter glass petri-dish and dried at 60 °C for 8–10 h in hot air oven. On sufficient drying, the film was diligently peeled off and stored in 200 gauge polyethylene pouch for further use.

Preparation of chicken meat patties

Chicken meat was partially thawed at refrigeration temperature (4 ± 1 °C) for 16–18 h. After partial thawing of frozen chicken meat it was subjected to mincing through 6 mm sieve plate using a meat mincer (Hobart, US patent, USA). Meat emulsion was prepared in a bowl chopper (Seydelmann K20, Ras, Germany) by using pre-standardized formulation (Table 1) with continuous chopping for about 5–6 min. or till uniform dispersion of all the ingredients and desired consistency of the emulsion was achieved. Chicken meat patties (70 g) were moulded from the emulsion manually by utilizing petri-plate of 75 mm diameter. Preheated hot air oven (180 °C) used for cooking of chicken meat patties for 30 min, with in between turning of patties once at the end of 10 min. For ensuring that chicken meat patties were cooked, the internal core temperature was recorded 72 °C by using a digital probe thermometer (Jiangsu Jingchuang Electronics Co. Ltd., Elitech, China).

Table 1.

Formulation of chicken meat patties

Ingredients % (w/w)
Lean chicken 70.00
Vegetable oil 10.00
Chilled water 10.00
Condiments (onion: garlic; 3:1) 3.50
Salt 1.80
Refined wheat flour 3.20
Spice mixture 1.00
Sodium tri polyphosphate (STPP) 0.50
Sodium nitrite 0.015
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Optimization of combined level of oregano and thyme essential oils against different test bacteria on the basis of MIC

Different concentrations of oregano and thyme essential oils in combination were used against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes for calculation of MIC (Minimal inhibitory concentration) (Table 2). The results of MIC of combined level oregano and thyme essential oils against above test bacteria depict that final concentration of oregano and thyme essential oils used in edible film as bio-preservative were 0.02 and 0.03%, respectively.

Table 2.

Different combinations of oregano and thyme essential oil against test bacteria for calculation of minimal inhibitory concentration (MIC)

Essential oil (%) Escherichia coli Salmonella pullorum Staphylococcus aureus Listeria monocytogenus
Oregano Thyme
0.02 0.03 No Turbidity No Turbidity No Turbidity No Turbidity
0.01 0.03 Turbidity Turbidity Turbidity Turbidity
0.005 0.03 Turbidity Turbidity Turbidity Turbidity
0.02 0.02 Turbidity No Turbidity No Turbidity Turbidity
0.01 0.02 Turbidity Turbidity Turbidity Turbidity
0.005 0.02 Turbidity Turbidity Turbidity Turbidity
0.02 0.01 Turbidity Turbidity Turbidity Turbidity
0.01 0.01 Turbidity Turbidity Turbidity Turbidity
0.005 0.01 Turbidity Turbidity Turbidity Turbidity
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n = 6

Antimicrobial property of essential oils incorporated edible film

Standardized edible film (1.5% carrageenan) coated with standardized combined concentration of oregano and thyme essential oil was evaluated for its antimicrobial property against different test bacteria viz. E. coli, S. pullorum, S. aureus and L. monocytogenes by disc diffusion test. The results showed that no inhibition zone observed at concentration of oregano (0.02%) and thyme (0.03%) essential oil combination. Therefore, increased concentration of oils viz. 3×, 5×, 7×, 9× (× = oregano 0.02% and thyme 0.03%) were used in edible film and again evaluated for its antimicrobial property. The results showed that 5× concentration produced sufficient inhibition zone against all tested bacteria. Therefore, 5× concentration (5× = oregano 0.10% and thyme 0.15%) was selected as the final level of essential oils for incorporation into edible film.

A blend of oregano (0.10%) and thyme (0.15%) was coated over the edible film using sterile cotton swab (Hi-Media Laboratories Pvt. Limited, Mumbai-India) under sterile condition (Arvind et al. 2015). Cooked chicken meat patties were wrapped with these films and packed in pre-sterilized LDPE pouches under aerobic packaging conditions as per the experimental requirements viz. C = Control as (aerobic package); T1 = (Edible film containing 0.10% oregano + 0.15% thyme essential oil, without aerobic packaging); T2 = (Edible film containing 0.10% oregano + 0.15% thyme essential oil + aerobic package); T3 = (Edible film without essential oil + aerobic package) and stored at refrigerated temperature (4 ± 1 °C) for 30 days. The samples were drawn at 5 days interval (0, 5, 10, 15, 20, 25 and 30) for evaluation of physicochemical, sensory and microbiological quality.

Physico-chemical analysis

Sample pH was measured according to Trout et al. (1992), by using a combined glass electrode with a digital pH meter (Elico India L1 127). Thiobarbituric acid reacting substances (TBARS) value during storage was determined by using the distillation method described by Tarladgis et al. (1960). Moisture (Hot air oven), crude fat (Soxhlet extraction apparatus), protein (Kjeldahl assembly) and ash percentage (Muffle furnace) were determined by standard procedures of Association of Official Analytical Chemists (AOAC 1995).

Microbiological analysis

Total plate count, E. coli, Psychrophilic, Salmonella spp., Staphylococcus spp., Listeria spp. and yeast and mould count in the samples were determined as per APHA (2001). The colonies were counted and expressed as log10 CFU/g.

Sensory evaluation

Trained sensory panelists consisting of scientists and post graduate students of the Livestock Products Technology (LPT) Division participated in the sensory evaluation of the product. The panelists were briefed about the nature of the experiments without disclosing the identity of the samples. The samples were served warm (40–60 °C) by pre-heating the samples in microwave oven (LG®, Model MC-7148 MS, 1200 W microwave power, India) for 1 min and sensory evaluation was conducted around 3.30–4.00 pm every time in sensory evaluation laboratory. The chicken meat patties were evaluated for general appearance, colour, flavour, binding, texture, juiciness and overall acceptability using 8-point descriptive scale (Keeton 1983), where 8 are extremely desirable and 1 is extremely undesirable. Plain potable water was provided to rinse the mouth in between the samples.

Statistical analysis

Samples were taken in duplicates for all the parameters except sensory attributes, where each sample was evaluated by seven sensory panelists. Three trials were conducted for each experiment, total being 6 observations for physic-chemical and microbiological parameters and 21 observations for sensory evaluation for consistency of the results. The data generated from various trials under each experiment were pooled and analyzed by statistical method of one way-ANOVA and Mean ± S.E. as per the procedure of Snedecor and Cochran (1994) using IBM SPSS Statistics software (Version 20.0 for Windows; IBM SPSS Inc, Chicago, 111, USA) and means were compared by using Duncan’s multiple range test (Steel and Torrie 1981). The data were subjected to analysis of variance, (two way ANOVA for storage data), least significant difference and Duncan’s multiple range test for comparing the means to find the difference between two mean values. The smallest difference (D5 %) for two means was reported as significantly different (P < 0.05).

Results and discussion

Physico-chemical characteristics

pH

A significantly (P < 0.05) decreasing trend of pH value (Table 3) was observed in control and all treatment groups through-out the storage period. The pH of freshly prepared control, T2 and T3 were 6.52, 6.50 and 6.50 respectively, which changed to 6.22, 6.01 and 5.82 respectively, on 30th days of storage. T1 was not examined after 5th day due to visible sign of spoilage. Decreasing of pH could be attributed to enzymatic reactions leading to acidic metabolites production (Sylvestre et al. 2001). A significantly (P < 0.05) lower pH value was observed in T2 and T3 as compared to control, might be due to the action of microorganisms on available carbohydrate in edible film. Higher pH values in control might be attributed to generation of microbial metabolites specially amines compounds. It was observed that there was significantly (P < 0.05) higher pH in T2 than T3 and this might be due to lower action of microorganism on available carbohydrate because edible film contained the essential oil in T2. Similar results were obtained in ground beef patties packaged with antimicrobial edible film and the values were significantly decreased, after 6th day at refrigeration (Emiroglu et al. 2010).

Table 3.

Effect of antimicrobial carrageenan based films on pH and TBARS of chicken meat patties packaged under aerobic conditions during refrigerated storage (4 ± 1 °C) (mean ± S.E.)*

Parameters Refrigerated storage period (days)
Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30
pH
C 6.52 ± 0.01aA 6.42 ± 0.01bA 6.40 ± 0.01bA 6.38 ± 0.01cA 6.30 ± 0.01dA 6.24 ± 0.01eA 6.22 ± 0.01Fa
T1 6.50 ± 0.01aB 6.42 ± 0.01bA NE NE NE NE NE
T2 6.50 ± 0.01aB 6.42 ± 0.01bA 6.36 ± 0.01cB 6.32 ± 0.01dB 6.26 ± 0.01eB 6.16 ± 0.01fB 6.01 ± 0.02gB
T3 6.50 ± 0.01aB 6.41 ± 0.01bA 6.30 ± 0.01cC 6.21 ± 0.01dC 6.11 ± 0.09eC 5.98 ± 0.01fC 5.82 ± 0.01gC
TBARS value (mg malonaldehyde/kg)
C 0.19 ± 0.01gC 0.37 ± 0.01fB 0.43 ± 0.01eB 0.53 ± 0.01dA 0.60 ± 0.01cA 0.71 ± 0.01bA 0.99 ± 0.01aA
T1 0.23 ± 0.01bA 0.48 ± 0.01aA NE NE NE NE NE
T2 0.23 ± 0.01fA 0.38 ± 0.01eB 0.46 ± 0.01dA 0.48 ± 0.01dC 0.56 ± 0.01cB 0.69 ± 0.01bB 0.91 ± 0.01aB
T3 0.21 ± 0.01gB 0.32 ± 0.01fC 0.43 ± 0.01eB 0.50 ± 0.01dB 0.60 ± 0.01cA 0.71 ± 0.01bA 1.03 ± 0.02aA
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n = 6; *mean ± S.E. with different superscripts row wise (small alphabet) and column wise (capital alphabet) differ significantly (P < 0.05)

NE not examined since the product has spoiled, C control, T1 treatment 1(edible film containing 0.10% oregano + 0.15% thyme essential oil), T2 treatment 2 (edible film containing 0.10% oregano + 0.15% thyme essential oil + LDPE), T3 treatment 3 (edible film without essential oil + LDPE)

TBARS

TBARS values of control as well as treatment groups indicated a significantly (P < 0.05) increasing trend with respect to storage time (Table 3, Fig. 1). It was attributed to lipid oxidation and production of volatile metabolites due to oxygen permeability of packaging material (Brewer et al. 1992). However, the rate of increase in TBARS values was lower (P < 0.05) in treatments than control, indicating more oxidative stability of treatment products. There was significant (P < 0.05) decrease in TBARS values in T2 after 10th day of storage on compared to other treatments, which might be due to antioxidant effects of essential oil on lipid oxidation. The similar results were found in beef muscle slices wrapped with milk protein based edible films containing 1.0% (w/v) oregano (Oussalah et al. 2004), in fresh chicken sausages treated with essential oils (Sharma et al. 2017), and in Rosemary and Green tea treated beef products (Kenawi et al. 2011). Park et al. (2012) also reported lower TBARS values of raw beef patties containing 3.0% eugenol, packaged in LLDPE/Corn zein laminates.

Fig. 1.

Fig. 1

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Changes in TBARS values (mg malonaldehyde/kg) of chicken meat patties packaged under aerobic condition during refrigerated storage (4 ± 1 °C)

Microbiological characteristics

Microbiological quality parameters of the chicken meat patties were influenced by antimicrobial films during aerobic storage period (Table 4). There was significant (P < 0.05) increase in Total plate count (TPC) observed in both control and treatment products at each interval of storage period. It was also revealed that there was significantly (P < 0.05) higher TPC in control than treatment products throughout storage period. At the beginning of the storage period, TPC in control chicken meat patties was log10 1.88 CFU/g. However, the count even after 30 days storage, were well below the permissible limit (log107 CFU/g) for cooked meat products (Jay 1996). T1 was not examined 5th day onwards due to visible sign of spoilage in products. The TPC values in T2 were significantly (P < 0.05) lower than control and other treatments which might be due to antibacterial effects of essential oil on bacterial growth. Similar observations were reported in ground beef patties treated with essential oil (Emiroglu et al. 2010), fresh chicken sausages treated with essential oils (Sharma et al. 2017) and fish patties covered with sunflower protein concentrate films with clove essential oil (0.75 ml/g) at refrigerated storage (Salgado et al. 2013). Zinoviadou et al. (2009) reported that 1.5% oregano essential oil incorporated into whey protein isolated edible films resulted in 3.3 log reduction of TPC on fresh beef cuts as compared with the control at day 8 of refrigerated storage. However, TPC value in T1 was significantly higher (P < 0.05) on 5th day than other treatments and control, which might be due to storage of T1 at refrigeration temperature without LDPE and after 5th day it was not examined due to visible spoilage. The values of TPC in T3 were significantly higher (P < 0.05) than T2 and control, which might be due to storage of T3 at refrigeration temperature with edible covering but without essential oil.

Table 4.

Effect of antimicrobial carrageenan based films on the microbiological characteristics of chicken meat patties packaged under aerobic conditions during refrigerated storage (4 ± 1 °C) (mean ± S.E.)*

Treatments Refrigerated storage period (Days)
Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30
Total plate count (log 10 CFU/g)
C 1.88 ± 0.03gA 2.51 ± 0.01fB 3.38 ± 0.04eB 3.66 ± 0.03dB 4.04 ± 0.02cB 4.53 ± 0.04bB 5.39 ± 0.03aA
T1 1.57 ± 0.10bB 3.13 ± 0.04aA NE NE NE NE NE
T2 1.57 ± 0.10fB 2.26 ± 0.06eC 2.61 ± 0.02dC 2.59 ± 0.06dC 3.52 ± 0.05cC 3.87 ± 0.06bC 4.10 ± 0.02aB
T3 1.85 ± 0.05gA 2.49 ± 0.06fB 3.49 ± 0.03eA 3.84 ± 0.05dA 4.41 ± 0.14cA 5.20 ± 0.08bA 5.45 ± 0.02aA
Psychrophilic count (log 10 CFU/g)
C ND ND 2.54 ± 0.01eB 3.17 ± 0.01dB 3.70 ± 0.02cB 4.13 ± 0.02bB 4.48 ± 0.01aB
T1 ND ND NE NE NE NE NE
T2 ND ND ND 2.24 ± 0.03dC 3.21 ± 0.01cC 3.65 ± 0.05bC 4.07 ± 0.03aC
T3 ND ND 2.94 ± 0.03eA 3.47 ± 0.04dA 4.10 ± 0.04cA 4.58 ± 0.02bA 5.41 ± 0.03aA
Staphylococcus aureus count (log 10 CFU/g)
C ND 1.56 ± 0.03fB 2.04 ± 0.04eB 2.62 ± 0.03dA 3.26 ± 0.16cA 3.71 ± 0.02bB 4.26 ± 0.02aB
T1 ND 1.92 ± 0.03aA NE NE NE NE NE
T2 ND ND 1.70 ± 0.03eC 1.90 ± 0.14dB 2.12 ± 0.07cB 3.41 ± 0.01bC 4.04 ± 0.02aC
T3 ND ND 2.32 ± 0.06eA 2.75 ± 0.02dA 3.47 ± 0.01cA 4.02 ± 0.03bA 4.45 ± 0.02aA
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n = 6; *mean ± S.E. with different superscripts row wise (small alphabet) and column wise (capital alphabet) differ significantly (P < 0.05)

NE not examined since the product has spoiled, ND not detected, C control, T1 treatment 1(edible film containing 0.10% oregano + 0.15% thyme essential oil), T2 treatment 2 (edible film containing 0.10% oregano + 0.15% thyme essential oil + LDPE), T3 treatment 3 (edible film without essential oil + LDPE)

The psychrophilic counts (Table 4) were significantly increased (P < 0.05) at each storage intervals and always remained below the threshold level of acceptability of cooked meat products that have been reported as log10 4 CFU/g (Jay 1996). The psychrophilic counts in T2 were significantly (P < 0.05) lower than control; this might be due to effects of essential oil on bacterial growth. The values of psychrophilic count in T3 were significantly higher (P < 0.05) than T2 and control which might be due to storage of T3 at refrigeration temperature with edible film but without essential oil. It was observed that the high moisture retention also favoured the growth of bacteria in this group. On critical analysis of the results it was revealed that there was count of 4.48 log units in control, 4.07 log units in T2, and 5.41 log units in T3 on day 30th of storage. Results corroborates with an inhibitory effect of rosemary extract on psychrotrophic growth when applied on the surface of beef steaks (Djenane et al. 2002).

Escherichia coli, Salmonellae spp. and Listeria spp. were detected neither in control nor in any treatments throughout storage period. It could be due to the destruction of bacteria during cooking at high temperature, much above their death point of 57 °C. Further, hygienic practices followed during handling and packaging of chicken meat patties and antibacterial effects of essential oil could also be one of the reasons for the absence of E. coli, Salmonellae spp. and Listeria spp.

Staphylococcus spp. count (Table 4) showed increasing trends in control as well as in all treatments during progression of refrigerated storage period and Observed significant (P < 0.05) lower values in T2 sample which could be due to effect of essential oil. Dadalioglu and Evrendilek (2004) reported the powerful inhibitory effect of oregano essential oil on the growth of Staphylococcus aureus.

Sensory characteristics

Mean sensory scores of chicken meat patties during refrigerated storage are presented in Table 5. The mean scores for all the sensory attributes for control and all treatments showed a decreasing trend with increase in storage period. Sensory attributes of T1 was evaluated up to day 5 as the product was spoiled due to refrigerated storage of the product without LDPE. Sensory attributes of T3 was evaluated up to day 20 as the product was spoiled due to storage without essential oils incorporated edible film. General appearance scores for control showed quite acceptable up to 15th days of storage then decreased significantly (P < 0.05). T2 had good sensory score up to day 30; it might be due to preservative effects of essential oil. The overall decrease in appearance scores were might be due to pigment and lipid oxidation.

Table 5.

Effect of antimicrobial carrageenan based films on the sensory parameters of chicken meat patties packaged under aerobic conditions during refrigerated storage (4 ± 1 °C) (mean ± S.E.)*

Treatments Refrigerated storage period (Days)
Day 0 Day 5 Day 10 Day 15 Day 20 Day 25 Day 30
General appearance
C 7.38 ± 0.06aA 7.37 ± 0.04aA 7.36 ± 0.05aA 7.31 ± 0.05aA 7.09 ± 0.03bA 6.93 ± 0.02cB NE
T1 7.13 ± 0.06aB 6.68 ± 0.07bB NE NE NE NE NE
T2 7.37 ± 0.05aA 7.37 ± 0.06aA 7.13 ± 0.06bB 7.10 ± 0.03bB 7.03 ± 0.02bB 7.03 ± 0.02bA 6.90 ± 0.03cA
T3 7.40 ± 0.03aA 7.29 ± 0.07abA 7.28 ± 0.04bA 7.27 ± 0.06bA 7.12 ± 0.02cA NE NE
Colour
C 7.47 ± 0.04aA 7.38 ± 0.06abA 7.38 ± 0.06abA 7.32 ± 0.05bA 7.15 ± 0.04cA 6.94 ± 0.02dB NE
T1 7.24 ± 0.05aB 6.74 ± 0.08bB NE NE NE NE NE
T2 7.26 ± 0.04aB 7.24 ± 0.05aA 7.21 ± 0.04aB 7.09 ± 0.06bB 7.07 ± 0.02bB 7.04 ± 0.02bA 7.04 ± 0.04bA
T3 7.38 ± 0.04aA 7.29 ± 0.05abA 7.27 ± 0.05bAB 7.25 ± 0.04bA 7.14 ± 0.03cAB NE NE
Flavour
C 7.40 ± 0.06aA 7.32 ± 0.04abA 7.30 ± 0.04abA 7.21 ± 0.05bcA 7.15 ± 0.03cA 6.86 ± 0.02dA NE
T1 6.81 ± 0.06aB 6.40 ± 0.09bC NE NE NE NE NE
T2 6.89 ± 0.05aB 6.80 ± 0.06aB 6.80 ± 0.10aB 6.77 ± 0.08abB 6.71 ± 0.07abB 6.58 ± 0.08bB 6.21 ± 0.05cA
T3 7.35 ± 0.04aA 7.28 ± 0.05abA 7.19 ± 0.04bcA 7.12 ± 0.05cA 7.09 ± 0.05cA NE NE
Binding
C 7.49 ± 0.06aA 7.40 ± 0.04abA 7.33 ± 0.07bA 7.30 ± 0.05bA 7.28 ± 0.04bA 7.13 ± 0.03cA NE
T1 7.41 ± 0.06aA 7.01 ± 0.08bB NE NE NE NE NE
T2 7.41 ± 0.06aA 7.34 ± 0.05abA 7.26 ± 0.05bA 7.22 ± 0.05bcA 7.11 ± 0.03cdB 7.08 ± 0.04dA 7.12 ± 0.03cdA
T3 7.41 ± 0.06aA 7.40 ± 0.04abA 7.32 ± 0.05abA 7.31 ± 0.05abA 7.28 ± 0.04bA NE NE
Texture
C 7.45 ± 0.07aA 7.35 ± 0.04abA 7.31 ± 0.04bA 7.31 ± 0.04bA 7.12 ± 0.03cB 6.96 ± 0.02dA NE
T1 7.36 ± 0.06aA 6.75 ± 0.07bB NE NE NE NE NE
T2 7.36 ± 0.06aA 7.29 ± 0.05aA 7.27 ± 0.03aA 7.14 ± 0.04bB 7.04 ± 0.03bcC 6.94 ± 0.02cA 6.94 ± 0.02cA
T3 7.41 ± 0.06aA 7.37 ± 0.04abA 7.34 ± 0.05abA 7.31 ± 0.04abA 7.26 ± 0.04bA NE NE
Juiciness
C 7.41 ± 0.03aA 7.34 ± 0.04aA 7.34 ± 0.04aA 7.21 ± 0.07bAB 7.11 ± 0.04bcA 7.01 ± 0.04cA NE
T1 7.18 ± 0.06aB 6.49 ± 0.09bC NE NE NE NE NE
T2 7.18 ± 0.06aB 7.18 ± 0.03aB 7.13 ± 0.03aB 7.11 ± 0.05abB 7.09 ± 0.04abA 6.97 ± 0.07bA 6.79 ± 0.03cA
T3 7.47 ± 0.01aA 7.36 ± 0.04bA 7.33 ± 0.05bA 7.26 ± 0.04bcA 7.19 ± 0.06dA NE NE
Overall acceptability
C 7.46 ± 0.05aA 7.39 ± 0.03aA 7.28 ± 0.05bA 7.21 ± 0.03bcA 7.16 ± 0.03cA 6.79 ± 0.05dA NE
T1 7.15 ± 0.05aB 6.51 ± 0.06bC NE NE NE NE NE
T2 7.15 ± 0.05aB 7.10 ± 0.09abB 7.08 ± 0.02abB 6.96 ± 0.05bcB 6.96 ± 0.01bcB 6.89 ± 0.07cA 6.65 ± 0.06dA
T3 7.37 ± 0.03aA 7.34 ± 0.04aA 7.24 ± 0.04bA 7.21 ± 0.04bA 7.15 ± 0.04bA NE NE
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n = 21; *mean ± S.E. with different superscripts row wise (small alphabet) and column wise (capital alphabet) differ significantly (P < 0.05)

NE not Examined since the product has spoiled, C control, T1 treatment 1(Edible film containing 0.10% oregano + 0.15% thyme essential oil), T2 treatment 2 (edible film containing 0.10% oregano + 0.15% thyme essential oil + LDPE), T3 treatment 3 (Edible film without essential oil + LDPE)

There was a marginal decrease in colour scores for control and treatment products up to 10th day but the scores declined significantly (P < 0.01) from 15th day onward for control and treatment products. Good sensory colour score up to day 30 was found in T2 since essential oil inhibited pigment and lipid oxidation. The overall decrease in colour scores might be due to pigment and lipid oxidation. Liu et al. (2009) reported that use of rosemary at higher concentration of 1500 ppm resulted in lower colour scores and higher off-odour scores than control in fresh chicken sausage during refrigerated storage.

There was a marginal decrease in flavour scores for control and T3 up to 10th day and for T2 up to 20th day but the scores significantly (P < 0.05) declined on 25th, 30th and 20th day in control, T2 and T3 respectively. The progressive decrease in flavour scores correlated well with an increase in TBARS values and free fatty acids in the meat products (Tarladgis et al. 1960) under aerobic conditions. The flavour scores of T2 declined significantly (P < 0.05) compared to control and other treatments at every interval of storage due to pungent flavour of essential oil. Similar finding was reported by KhanjariA and Kontominas (2013) in cooked chicken meat breast using oregano essential oil that odour and taste were decreased with storage time.

Binding scores for control, T2 and T3 did not differ significantly (P > 0.05) up to 10th day of storage, but further the scores decreased significantly (P < 0.05) on 25th, 30th and 20th day of storage, respectively. This decrease in binding score might be due to breakdown of protein gel due to microbial action. The binding scores for all the treatment products were comparable to control during storage.

There was slight decrease (P > 0.05) in texture scores for control and T2 up to 10th day of storage, but further scores decreased significantly (P < 0.05) on 25th day in control and 30th day in T2. Decline in texture scores could be due to dehydration which led to hardening of products. Among the treatments texture scores were comparable with control. Juiciness scores for control, T2 and T3 decreased significantly (P < 0.05) on 25th, 30th and 20th day of storage respectively. Juiciness scores showed a decreasing trend with increasing storage period, which might be due to loss of moisture from the products during aerobic storage. The present results corroborated with the finding of Kenawi et al. (2011) that juiciness score decreased in Rosemary and Green tea treated beef products under frozen condition. Juiciness scores were comparable in control, T2 and T3 samples than T1, because T1 sample was kept in refrigeration with edible film without any secondary packaging.

Overall acceptability scores for control and all the treatment products remained almost stable up to 5th day of storage; thereafter decreased significantly (P < 0.05) with progressive increase in storage period. The overall acceptability scores for the T3 products were comparable to control during the period of storage but the score for T2 decreased significantly (P < 0.05) as compared to control and T3 which was might be due to the significant decrease in flavour score. Decrease in overall acceptability scores during refrigerated storage might be reflective of the decline in scores of general appearance, colour, flavour, texture, binding and juiciness attributes.

Conclusions

The present study indicated that, 1.5% level of carrageenan was found to be most suitable for edible film preparation on the basis of certain film characteristics viz. elongation ability, transparency and film solubility. Oregano and thyme essential oils in combination (oregano 0.10% + thyme 0.15%) showed the best results against test bacteria as antimicrobial for incorporation into edible film. The shelf-life of control chicken meat patties was found quite acceptable up to day 25 during refrigeration without any marked loss of physico-chemical, colour, microbiological and sensory quality. Essential oil coated edible film increased the shelf-life of chicken meat patties (T2) by additional 5 days during refrigerated storage and retained good to very good sensory ratings except flavour. Chicken meat patties covered with edible film without essential oil (T3) retained good to very good sensory ratings up to 20 days of refrigerated storage in LDPE.

Acknowledgements

The authors are thankful to the Director and Joint Director (Research), ICAR- Indian Veterinary Research Institute, Izatnagar for the facilities provided. The work was carried out during post graduate research programme in the Division of Livestock Products Technology.

Contributor Information

Arvind Soni, Email: lugaks3311@gmail.com.

Kandeepan Gurunathan, Email: drkandee@gmail.com.

Sanjod Kumar Mendiratta, Email: mendiratta_65@yahoo.co.in.

Suman Talukder, Email: drttalukder@gmail.com.

Rohit Kumar Jaiswal, Email: rohitkmrjswl76@gmail.com.

Heena Sharma, Email: s.heenavet@gmail.com.

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