Study of the effect of gelatin and cumin essential oil on microbial and organoleptic properties of chicken meat under refrigrator conditions

Chicken meat is one of the high-freshness foods and is capable of keeping it in refrigerated conditions for 3 days. Four chicken slaughted day under sterile conditions, 24 samples of chicken meat (fillet) 70 gram per samples were prepred. The samples were immersed in 4% gelatin films with three concentrations of essential oil of cumin (0.3.0.6.0.9) and 0% control group of essential oil of cumin under refregrator conditions. Aerobic bacteria, Psychrophile bacteria, Anthrobacteriaceae, Pseudomonas and lactic acid bacteria and organoleptic properties were studied in these groups during 0, 2, 4, 7 and 12 days. The results showed that with the increasing use of essential oil of cumin, the number of enterobacteriacea, pseudomonas, lactic acid, mold and yeast and total number of bacteria decreased, and especially with concentrations of 0.6 and 0.9, decrasing was more significantly. In the sensory evaluation of chicken's color and odor, the unpopularity was evident from the seventh day onwards. The best 4% gelatin film (due to the smell and taste of cumin essential oil) is recommended at 0.6% cumin essential oil and 7 days in refregrator conditions.