Effect of edible carrageenan- Mentha longifolia essential oil coating on microbial, chemical and sensory characteristics of fresh chicken fillet during refrigeration storage

The coating is one of the methods to extend the chicken fillet shelf life. The present study was conducted to evaluate the effect of carrageenan edible coating (1%) containing (Mentha longifolia) essential oil (1.5%) on the quality of chicken fillet during refrigerated storage. Samples were separated into three groups: uncoated (control), coated with carrageenan and coated with carrageenan contained essential oil (Mentha longifolia) were stored at refrigerator temperature for 21 days and were evaluated for microbial (psychrotrophic and mesophilic) counts, chemical properties [pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)] and sensory characteristics (appearance, muscles elasticity, odor, and color). The results of the bacterial analysis showed that coating with carrageenan and carrageenan- essential oil coatings had significant effects on delaying the increasing trend of psychrophilic and mesophilic bacterial counts as compared to control. Chemically, carrageenan-essential oil treatment showed lower TBA, TVN, and pH values ​​than the other two groups during storage (p < 0.01). Moreover, the carrageenan and carrageenan contained essential oil treatments maintained sensorial factors at acceptable levels for 3 and 9 days respectively. Based on the results of the present study, carrageenan coating did not have the ability to extend the shelf life of chicken fillets but, the carrageenan-essential oil coating could extend the shelf life of chicken fillets for 9 days.