The Effect of Chitosan and Rosemary Essential Oil on the Quality Characteristics of Chicken Burgers during Storage

Abstract

In this study, the effects of chitosan film (1 and 2%) containing rosemary essential oil (1%) in free and nanoliposome forms were investigated on the physicochemical, microbial, organoleptic, and oxidation characteristics of chicken burgers during storage (day 1, day 10, and day 20) at 4°C. The results showed that chitosan and rosemary essential oil decreased pH, total volatile basic nitrogen compounds (TVB-N), and oxidation parameters (peroxide value and thiobarbituric acid) in the chicken burgers ( $p<0.05$ ). Compared to the control group (C), the growth of mesophilic and psychrophilic bacteria, Enterobacteriaceae, Pseudomonas, Staphylococcus aureus, and mold and yeast in all treated groups (E1, E2, CH1, CH2, CHE1, CHE2, CHE3, and CHE4) was delayed during storage. The color and hardness of the chicken burger were affected significantly ( $p<0.05$ ). Regarding sensory characteristics, the control group obtained the highest score. The CHE4 group (2% chitosan+rosemary essential oil nanoliposomes) was the most effective treatment for controlling the microbial flora, slowing down some physicochemical and sensory changes, and increasing the shelf life of chicken burgers ( $p<0.05$ ). As a result, chitosan coating with rosemary essential oil nanoliposome can guarantee microbiological safety and is recommended for long-term storage of chicken burgers during cold storage.