Nutmeg and Tea Tree Essential Oils Extend Chicken Fillet Shelf Life
Author Information
Author(s): Moirangthem Sushmita, Patra Gopal, Biswas Subhasish, Das Annada, Nath Santanu, Verma Arun K., Pal Srija, Chatterjee Niloy, Bandyopadhyay Samiran, Nanda Pramod K., Sharma Geetanjali, Das Arun K.
Primary Institution: West Bengal University of Animal and Fishery Sciences
Hypothesis
The study investigates the antioxidant and antimicrobial properties of nutmeg and tea tree essential oils to extend the shelf life of chicken fillets during refrigerated storage.
Conclusion
Nutmeg and tea tree essential oils can effectively extend the shelf life of chicken fillets by up to seven days during refrigerated storage.
Supporting Evidence
- Both essential oils showed significant antibacterial activities against pathogens like Staphylococcus aureus and Escherichia coli.
- NEO exhibited higher antioxidant activity compared to TTEO in DPPH and ABTS assays.
- Chicken fillets treated with essential oils maintained better microbiological qualities than control samples.
- NEO and TTEO effectively delayed spoilage, extending the shelf life of chicken fillets by up to seven days.
Takeaway
Using nutmeg and tea tree oils on chicken can help keep it fresh for longer, making it safer to eat.
Methodology
The study used gas chromatography–mass spectrometry (GC-MS) to analyze the essential oils and assessed their antioxidant and antimicrobial properties through various assays.
Limitations
The study was limited to a nine-day refrigerated storage period and did not explore the long-term effects of essential oils beyond this timeframe.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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