The Effect of Heracleum persicum Essential Oil on Shelf-Life and Sensory Properties of Broiler Chicken Breast During Refrigerated Storage

  Broiler chicken is one of the most popular products derived from poultry. Microbial growth and lipid oxidation are the primary factors of deterioration of this product in the fridge. Therefore this study is aimed to investigate the effect of Heracleum persicum essential oil (EO) on the extension of the shelf life and improvement of the sensory properties of broiler chicken under refrigerated storage condition. The samples of chicken breast were prepared in six groups including 2 control samples and 4 treated samples with H. persicum EO in four concentrations of 0.25, 0.5, 0.75, and 1% (v/w). All the samples were kept at 4 °C for 7 days. The samples were evaluated and compared regarding microbiological (total bacterial count, Escherichia coli and Staphylococcus aureus, and Salmonella), chemical (pH, TVN and TBA) and sensory (color, taste, odor, texture and overall acceptability) properties during this time at one day intervals. Statistical analysis was performed using two ways analysis of variance and mean values were compared with Duncan's multiple range test. The results showed that samples treated with different concentrations of H. persicum EO had lower bacterial counts and also lower amounts of TVN and TBA as compared to the controls during this study (p˂0.05). The samples treated with 0.75 and 1% of H. persicum EO as compared to other concentrations (0.25 and 0.5 percent EO) were more effective regarding the increase in shelf life (p˂0.05). Moreover, the samples that contained 0.5 and 0.75 H. persicum EO had desirable and acceptable sensory properties and general acceptance within 4 days. In general, the results indicated that H. persicum EO not only could delay microbial and chemical spoilage and extend the shelf-life of broiler chicken breast under refrigerated storage, but also could improve its sensory properties.