Narges Jannatiha - Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran
Saeedeh Shojaee-Aliabadi - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Maryam Moslehishad - Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
Motahareh Hashemi Moosavi - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Masoumeh Moslemi - Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
Nazanin Mosleh - Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran
Fatemeh Andacheh - Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran
Ruhollah Ferdowsi - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing ۲.۴% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from ۶ to about ۱۲ days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < ۰.۰۵). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

Antimicrobial film, Chicken Meat, essential oil, Shelf life