The investigation of coated fresh chicken fillet quality with carrageenanMentha longifolia essential oil under modified atmosphere packaging

Chicken meat is one of the most perishable foods. coating and modified atmosphere packaging are the new methods to increase its shelf-life. The present study was conducted to evaluate the effect of carrageenan edible coating () containing (Mentha longifolia) essential oil () under modified atmosphere packaging (% O ، % N ، % Co) on the quality of chicken meat 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 days and microbial (bacterial count of psychrotrophic and mesophilic), chemical properties (pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA)) and sensory characteristics (appearance, muscles elasticity, odor and color). Were evaluated at regular intervals storage time (days , , , , , , and). 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 <). The carrageenan and carrageenan contained essential oil treatments that maintained sensorial factors at acceptable levels for and days respectively. According to the results, the carrageenan and carrageenan- essential oil coating could extend the shelf life of chicken fillets for and days.