The effect of gelatin-Avishan Shirazi (Zataria multiflora Bioss) coating on microbial, chemical and sensorial characteristics of ostrich fillets in refrigerated condition

The present study was conducted to evaluate the effect of gelatin edible coating (4%) containing Avishan Shirazi (Zataria multiflora Bioss) essential oil (1/5%) on quality of ostrich meat at refrigerated storage. Samples were separated into four groups; uncoated (control), treated with gelatin (4%), coated with Avishan Shirazi (1/5%) and coated with gelatin contains Avishan Shirazi essential oil. Samples were stored at refrigerator up to 15 days and evaluated periodically (on days 0, 3, 6, 9, 12 and 15) for microbiological (mesophilic and psychrotrophic), chemical (pH, TBA, TVN) and sensory (external aspect, muscular elasticity, odor and color) characteristics. Microbial analysis indicated that coating with gelatin-Avishan Shirazi had significant influence on reduction of increasing trends of
psychrophilic and mesophilic bacteria with the minimum shelf life of 6 and 12 days respectively. From the aspects of chemical factors, the gelatin-Avishan Shirazi treatment showed lower TVN and pH than the three other groups during the storage time (p