Using plant essential oils/ extracts for production of active edible films and determination its effects on the chicken meat

This study was conducted in in three stages. In the first stage, without adding and active edible films were produced from sodium caseinate - starch mixtures and the properties of the produced films were determined. In the second stage, produced without adding and active films were wrapped in chicken meat and the effect of edible films on the shelf life of chicken meat was determined. In the third stage, chicken meat wrapped with produced edible films was cooked and the effect of the films on the quality of the cooked meat was determined. In the first stage of the study, active films were produced by adding salt, garlic extract, bay leaf and black pepper oleoresins to the film solutions prepared with sodium caseinate-starch. A diffraction window drying system is used in the production of both without adding and active films. The mechanical properties (tensile strength, percent elongation), water vapor permeability and percent water solubility of the produced films were determined. It has been determined that the tensile strength of the active films is worse than the without adding films, the water vapor permeability is higher, but the water solubility is lower. In addition, active films have been found to have an antimicrobial effect against salmonella. In the second stage of the study, the changes in the total amount of coliform, mesophilic and pyschrophilic aerobic bacteria, pH and weight loss were determined on the 0th, 4th, 8th, 11th, 15th and 19th days of chicken meat wrapped in without adding and active films and stored at + 4°C. has been done. Changes in microorganism contents were determined on the 0th and 19th days. In the second stage of the study, control, plain and active film-wrapped chicken meats were stored at +4°C, and changes in TMAB, coliform and TPB development, weight loss, pH and color values were monitored. Since the meat used in the first replication had a high initial Collection Mesophilic aerobic bacteria (TMAB) load (average 8.04x105 cfu/g), bad odor occurred in the control and without adding film-wrapped samples on the 4th day, but in the samples that were deteriorated, the samples that were wrapped with active film were still bad even on the 8th day. It was determined that there was no odor and no deterioration. Samples used in the second iteration and stored at 4°C had an increase on day 8 of 3.53 logarithm cfu/g, however it was not spoiled due to the lower initial number of microorganisms (2.43 × 105). It was determined that the normal membrane-coated samples were denatured on the 14th day, while the coliform bacteria number of the active membrane-coated samples increased by 4,86 logarithm cfu/g even after 19 days of storage, the samples were not spoiled. It was determined that the change in the number of coliform bacteria was parallel to the change in the number of TMAB. The effectiveness of the films on the total number of TPB was clearly seen in the results of the second iteration. It is seen that the TPB number of without adding and active film-coated samples on day 4 is less than on day 0, that is, these films have an antimicrobial effect. It was also found that the TPB number on day 8 of these samples was close to the initial number. In the first replication, the pH value of the control samples increased from 6.36 to 7.42 on the 4th day. The pH value decreased in the first days of storage in the samples wrapped with edible film, then it was determined that the pH value increased. It was determined that the pH value of the samples coated with the active film on the 19th day was 6.58, that is, it was lower than the value on the first day. In the third phase of the study, film-wrapped chicken meat was cooked at 200°C for 30 minutes, cooking loss and color change in cooked chicken meat weredetermined, texture analysis (shear strength and shear energy values) was performed, and the savour and tenderness of chicken meat was determined by Sensory evaluation. Although there has not been much similar study, it is known that PET bags sold in the market, known as chicken cooking bags, prevent cooking loss and cause chicken meat to become softer. However, because the water vapor permeability of these bags is very low compared to the films we produced, the water loss occurs at a very low rate. It has been observed that the film-wrapped chicken meat we produced is more tender and juicier when cooked, without sacrificing the flavor of oven roasted. This observation was also reflected in the results of the sensory evaluation.