عنوان مقاله [English]
The new approach of food industries is natural preservatives usage instead of synthetic ones. This study was investigated to introduce a palatable and stable new product resulting from dipping of chicken breast meat in barberry extract (BE) and Corn Zein coating enriched with Allium cepa essential oil (A) during refrigerated storage. Treatments examined in the present study were the following: C (control samples were dipped in sterile distilled water), BE1.5% (samples were dipped in 1.5% barberry extract), BE3% (samples were dipped in 3% barberry extract), BE1.5%-CZ( samples were dipped in 1.5% barberry extract and Corn Zein), BE3%-CZ (samples were dipped in 3% barberry extract and Corn Zein), BE1.5%-CZ-A2%(samples were dipped in in 1.5% barberry extract, Corn Zein and onion essential oil ) and BE3%-CZ-A2%( samples were dipped in 3% barberry extract, Corn Zein and onion essential oil). The samples were stored at 4 °C for 15 days and analyzed at 3-day intervals. All of treatments significantly (P < 0.05) decreased mesophilic total plate counts (TPC), Pseudomonas spp., lactic acid bacteria (LAB), Enterobacteriaceae, Psychrotrophic bacteria and yeasts-molds as compared control during refrigerated storage. The enriched Corn Zein coating to onion essential oil significantly (p<0.05) improved above effects. It was concluded that barberry extract with Corn Zein coating containing onion essential oil is able to decrease microbial spoilage in chicken breast meat during refrigerated conditions.