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:: Volume 10, Issue 1 (Jan-Mar 2023) ::
Nutr Food Sci Res 2023, 10(1): 23-35 Back to browse issues page
Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time
Maryam Azizkhani , Saba Samie Ghahfarokhi , Razieh Partovi
Amol University of Special Modern Technologies , maryam_azizkhani@yahoo.com
Abstract:   (616 Views)
Background and Objectives: Effects of edible coatings, including sodium alginate (Alg), pullulan (Pul) and carboxymethyl cellulose (CMC) with bitter orange peel extract (BOE), on the chemical, microbial and texture qualities of chicken fillets during storage in refrigerator was investigated.
Materials and Methods: Samples treated with biopolymer coatings with BOE included significantly lower free fatty acids, peroxide value, total volatile basic nitrogen content and microbial count during cold storage, compared to fillets treated with pure BOE, biopolymer composites (no BOE) and controls.
Results: Effectiveness of the coatings on bacterial population was as follows Alg/Pul/BOE > Pul/CMC/BOE > Alg/CMC/BOE > BOE > Alg/Pul > Alg/CMC > Pul/CMC > control. Coating fillet samples with pure BEO showed greater inhibitory activities against microbial spoilage, compared with composite coatings with no extracts.
Conclusions: Treatment efficiency as of antimicrobial agents and maintenance of physicochemical characteristics were as follows Alg/Pul/BOE > Pul/CMC/BOE > Alg/CMC/BOE. Based on the current findings, these composite coatings can be promising options to improve the quality of fresh foods during shelf-life.
Keywords: Biopolymer, Chicken fillet, Composite, Coating
Full-Text [PDF 745 kb]   (158 Downloads)    
Article type: Research | Subject: Food Science
Received: 2023/01/26 | Accepted: 2023/06/21 | Published: 2023/10/21
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Azizkhani M, Samie Ghahfarokhi S, Partovi R. Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time. Nutr Food Sci Res 2023; 10 (1) :23-35
URL: http://nfsr.sbmu.ac.ir/article-1-582-en.html


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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 10, Issue 1 (Jan-Mar 2023) Back to browse issues page
Nutrition and Food Sciences Research
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