Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration

• Chicken breast fillets were coated with alginate containing nisin, cinnamon and rosemary EOs.
• Treatments effectively preserved microbial quality of chicken breast fillets than control.
• Shelf life of chicken breast fillets extended when treated with antimicrobials (P < 0.05).
• These antimicrobial agents, when used in combination, showed stronger effect.
• Combinational use caused a shelf life enhancement about 6 days compared to control.

The present study was conducted to preserve the microbial quality of chicken meat fillets during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including nisin, Cinnamomum zeylanicum (cinnamon), and rosemary essential oils (EOs) which were added individually and in combination. The samples were stored in refrigeration condition for 15 days and were analyzed for total viable count, Enterobacteriaceae count, lactic acid bacteria count, Pseudomonas spp. count, psychrotrophic count, and yeast and mold count, as well as fate of inoculated Listeria monocytogenes at 3-day intervals. Results indicated that values of tested microbial indicators in all samples increased during storage. Antimicrobial agents, when used in combination, had stronger effect in preserving the microbial quality of chicken meat samples rather than their individual use and the strongest effect was observed in samples coated with alginate solution containing both cinnamon and rosemary EOs (CEO + REO). However, all treatments significantly inhibited microbial growth when compared to the control (P < 0.05). Therefore, based on the results of this study, application of alginate coating solutions containing nisin, cinnamon, and rosemary EOs as natural preservatives is recommended in meat products especially in chicken meats.