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The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O 157 :H 7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log 10 CFU/g), total psychrotrophic count (5.39 log 10 CFU/g), Lactic acid bacteria (5.36 log 10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O 157 :H 7 (6.01 log 10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.
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Abdalbeygi et al. (2022) studied this question.
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