The effect of chia seed mucilage containing different concentrations of aqueous olive leaf extract on the shelf life of chicken fillets in the refrigerator

Enzymatic, chemical and microbial activities in chicken meat in the refrigerator lead to spoilage and reduced product quality. In this regard, the use of edible coatings with antimicrobial and antioxidant compounds is an effective way to keep the quality of meat. In this study, the effect of chia seed mucilage coating containing 0, 15 and 30% aqueous extracts of olive leaves on quality of chicken fillets in the refrigerator (4° C) during 12 days of storage was investigated. During storage at intervals of 0, 4, 8 and 12 days, microbial counts (Lactic acid bacteria, aerobic mesophilic, psychotropic and coliforms), volatile nitrogen bases, pH and sensory evaluation were determined. The results showed that during storage, the count of aerobic mesophilic bacteria, psychotropic bacteria, coliforms and lactic acid bacteria and the volatile nitrogen bases and pH in chicken fillet samples increased, which was less in samples coated with chia seed mucilage containing olive leaf extract than the other treatments (P <0.01). According to the results of sensory evaluation, on the 4th day of storage, no significant difference in overall acceptability was observed between the samples view of overall acceptability. But on the 8th day of storage, the control and sample coated by chia seed mucilage did not obtain the required overall acceptability score. According to the results obtained of this study, using the mucilage coating of chia seeds containing 30% of aqueous olive leaf extract, it is possible to increase the shelf life of chicken fillets at 4 °C for 8 days.