The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat

Document Type : Original Article

Authors

1 Dep. Agriculture, Savadkooh Branch, IAU, Savadkooh, Iran

2 Dep. of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran

3 Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, IRAN

Abstract

Considering the substrates used, the effectiveness of additives is influenced in active packaging. This study aimed to investigate the effectiveness of ascorbic acid (Vit C) and propyl gallate (PG) in alginate- and caseinate-based biopolymers as active packaging on the shelf life of chicken fillets. The treatments included chicken fillets without coating (control) and with active packaging of sodium alginate or sodium caseinate, each containing Vit C or PG, a total of five treatments, were analyzed in the form of a randomized complete block design. An immersion method was used to coat fillets with each solution and, then kept at refrigerated storage for 12 days. Sampling was periodically done to assess microbiological, chemical and oxidative indicators. The results showed that active packaging increased the shelf life of fillets. Meanwhile, sodium alginate had a better performance than sodium caseinate and was able to increase the shelf life of fillets for at least 3 days. The lowest changes and final amount of mesophilic bacteria (5.75 log cfu/g), psychrophilic bacteria (4.13 log cfu/g), pH (5.80) and total volatile nitrogen compounds (14.90 mg/100g) in fillets with active packaging of sodium alginate containing Vit C and The lowest peroxide value (4.37 meq/kg) and thiobarbituric acid index (0.80 mg MDA/kg) were also seen in fillets with active alginate coating containing PG (p<0.05). The type of active packaging had no significant effect on the water-holding capacity of fillets. In general, it is possible to use sodium alginate-based active packaging containing Vit C, as the allowed and safe additive, to extend the shelf life of chicken fillets as an alternative to conventional traditional polymers.

Keywords

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References

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Packaging Science and Art
Volume 16, Issue 61 - Serial Number 61
Serial number 61, spring 2025
July 2025
Pages 1-9

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History

  • Receive Date: 15 August 2024
  • Revise Date: 02 November 2024
  • Accept Date: 07 January 2025
  • Publish Date: 20 June 2025

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