Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage

• Published in: Food science & technology Vol. 152; p. 112376
• Main Authors: Wang, Wenwen, Zhao, Dianbo, Xiang, Qisen, Li, Ke, Wang, Bohua, Bai, Yanhong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2021
• Subjects: breasts; Chicken breast; chicken meat; chickens; cinnamon; Cinnamon essential oil; cold storage; color; essential oils; lipid peroxidation; microbial growth; microbiological quality; Nanoemulsions; nitrogen content; plate count; Pseudomonas; Quality attributes; refrigeration; total volatile basic nitrogen; Nanoemulsions; Quality attributes; Cinnamon essential oil; Chicken breast

This study aimed to evaluate the impacts of cinnamon essential oil nanoemulsions (CON) on the microbiological, physicochemical, and sensory attributes of chicken breast fillets during refrigerated storage. The nanoemulsions containing 0.25%, 1.0%, and 2.0% (w/v) cinnamon essential oil were prepared...