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|Title:||Microbiological quality of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with black cumin essential oil||Authors:||Saliba, Celesty Georges||Advisors:||Accary, Claudine||Subjects:||Food--Packaging
Antimicrobial packaging is a type of active packaging, it is used to retard or stop the growth of spoilage and pathogenic microorganisms present in food. The purpose of this study is to prepare a biofilm (package) made from cellulose acetate incorporated with black cumin essential oil (Nigella sativa). The effect of this film on the microbial quality, pH of chicken breasts at refrigerated storage and their organoleptic properties were studied. Cellulose acetate films with 2.5%, 5%, 7.5% and 10% of black cumin essential oil were prepared and used to wrap chicken breast samples and then stored for 2, 5 and 7 days. The films containing different concentrations of Nigella sativa essential oil were not effective against the microorganisms in question, except for the fecal coliforms that showed, at day 2, a gradual decrease in count from 4.3 log CFU/g at 0% to 3.3 log CFU/g at 10%. Also, the count of Staphylococcus aureus decreased from day 2 to 7 at 7.5% black cumin essential oil concentration from 2.5 log CFU/mL to 1.85 log CFU/mL, and at day 5 at 10% black cumin essential oil concentration. The pH of the chicken did not change significantly during the study. Samples with black cumin essential oil were not accepted regarding taste and aftertaste when compared to control.
Includes bibliographical references (p. 60-69).
Supervised by Dr. Claudine Accary.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/4524||Rights:||This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder||Ezproxy URL:||Link to full text||Type:||Thesis|
|Appears in Collections:||UOB Theses and Projects|
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