Sensory Evaluation of Baked Chicken Wrapped with Antimicrobial Apple and Tomato Edible Films Formulated with Cinnamaldehyde and Carvacrol
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- 作者：Wen-Xian Du ; Roberto J. Avena-Bustillos ; Rachelle Woods ; Andrew P. Breksa ; Tara H. McHugh ; Mendel Friedman ; Carol E. Levin ; Robert Mandrell
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：August 15, 2012
- 年：2012
- 卷：60
- 期：32
- 页码：7799-7804
- 全文大小：199K
- 年卷期：v.60,no.32(August 15, 2012)
- ISSN：1520-5118
文摘
The addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5 and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions and 0.5 and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. The taste panel indicated a higher preference for carvacrol-containing tomato-coated chicken over the corresponding apple coating. There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping. Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.