Abstract Thyme, rosemary or clove essential oils at 1.5 % were added to mechanically deboned chicken meat protein (MDCM-P) films, and physicochemical, antioxidant and antimicrobial properties were investigated. Moisture, thickness, and opacity increased, whereas solubility and water vapor permeability decreased with addition of essential oil. The tensile strength of films decreased with essential oil incorporation, while the elongation at break values increased for rosemary and clove essential oil enrichment. Films containing clove essential oil had the lowest roughness value which caused the lowest water vapor permeability. Antioxidant and antimicrobial properties were significantly improved with essential oils, and films containing clove essential oil exhibited the highest activity. It can be concluded that the physicochemical, antioxidant and antimicrobial properties of MDCM-P films could be improved with essential oils and clove essential oil could be the best option when compared with others.

中文翻译：

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富含各种精油的机械去骨鸡肉蛋白膜的理化、抗氧化和抗菌特性

摘要 将 1.5% 的百里香、迷迭香或丁香精油添加到机械去骨鸡肉蛋白 (MDCM-P) 薄膜中，并研究其理化、抗氧化和抗菌性能。随着精油的加入，水分、厚度和不透明度增加，而溶解度和水蒸气渗透率降低。薄膜的拉伸强度随着精油的加入而降低，而随着迷迭香和丁香精油的富集，断裂伸长率值增加。含有丁香精油的薄膜具有最低的粗糙度值，这导致了最低的水蒸气渗透率。精油的抗氧化和抗菌性能显着提高，含有丁香精油的薄膜表现出最高的活性。可以得出结论，物理化学，