Nisreen Qurabie (1), Abdulhakim Azizieh (1) Abdul-Wahhab Merai (1), and Nizar Issa(2)
(1) Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.
(2) Biology Department, Faculty of Science, Damascus University, Damascus, Syria.
(*Corresponding author: Eng. Nisreen Qurabie. E-mail: email@example.com.)
Received: 15/6/2021 Accept: 24/05/2022
This study was carried out in laboratories of the food science department, faculty of agriculture and biology department, faculty of science, Damascus University, between October 2020 and April 2021. The aim of this study is to the specific shelf life of the storage of chilled chicken breast meat by filling it with gelatin-sodium alginate edible films which contain lemon peels oil (LPO) at various final concentrations. Lemon peel oil was prepared by steam distilling, gelatin-sodium alginate edible films were prepared, and LPO was added by the following percentages (0, 0.5, 1, 1.5, 2 %). These groups were packaged in gelatin-sodium alginate edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14, and 18 days of refrigeration for microbial properties. Microbial analyses included determination of the total count of bacteria, Coliform, Salmonella spp., Yeasts and Fungi, Shigella spp., Pseudomonas spp., Clostridium botulinum, and Staphylococcus aureus. The samples treated by gelatin-sodium alginate edible films with (1.5, 2 %) LPO had the best microbial result after 14 days of storage where the total count of bacteria reached 4.9×106, 3.6×106 CFU/gr respectively, Coliform reached 2.8×103, 2.3×103 CFU/gr respectively, and Yeasts and Fungi reached to 2.6×103, 2.4×103 CFU/gr respectively, while no growth was observed of Salmonella spp., Shigella spp., Pseudomonas spp., Clostridium botulinum, and Staphylococcus aureus during the chilled storage period.
Keywords: lemon peels oil, gelatin, edible films, chicken breast, microbial properties, storage chilled.
Full paper in Arabic: pdf