Effect of antibacterial edible films produced using different essential oils on the shelf life and quality of chicken meat

In this study, edible films based on sodium caseinate-starch polymer were obtained by adding different essential oils with antimicrobial effects (garlic, mint, thyme, lemon peel, orange peel, coriander) to a sodium caseinate-starch polymer. Chicken breast meats were coated with these films and stored at +4°C for 20 days, and the effect of these films on the shelf life and quality of chicken meat was determined. Sample groups were created according to the essential oils used, and the coating process was applied to all groups except the control group. Samples coated with antibacterial film were placed in sterile containers, each sealed airtight with parafilm. Subsequently, they were stored in the refrigerator for microbiological and chemical analyses to be performed on days 0., 1., 4., 8., 12., 16. and 20. Microbiological analyses were performed to determine the numbers of coliform bacteria, total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, and Lactobacillus spp. Chemical analyses included pH, TBARS, and aw. When all microbiological analysis results in the study were evaluated, it was determined that the films reduced the numbers of TMAB, TPAB, Lactobacillus spp., and coliform microorganisms. Compared to the control group, the most effective group was determined to be the group coated with films using garlic oil. This was followed by the groups using mint, thyme, and lemon essential oils for TMAB, TPAB, and Lactobacillus spp., respectively. Furthermore, when the chemical analysis results were evaluated, it was determined that the films slowed down the increase in TBARS and pH values. The effect of the films on aw values was minimal. The study determined that films created by incorporating different essential oils into a sodium caseinate-starch polymer had a positive effect on the shelf life and quality preservation of chicken breast meat. The application of these studies, particularly to perishable, high-nutritional-value meat and meat products with limited shelf life in the food industry, would ensure longer safe preservation and quality maintenance of these foods. Therefore, successful results from such studies will meet the demands of environmentally conscious consumers for reliable and high-quality food and will enable new research on natural, edible packaging.