Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Abstract

The main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A-L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A-L 2), 4% (A-L 4), and 6% (A-L 6) on the shelf-life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A-L 6), despite the effect on decreasing the formation of TVB-N compounds (27.82 for control samples, and 21.72 mg N/100 g for A-L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS-alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A-L 6 samples got acceptable sensory results. Overall acceptability of A-L 0 and A-L 6 samples were 3.21 6 0.36 and 6.23 6 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate-LPOS coatings on shelf-life extension of chicken breast fillets during cold storage. Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf-life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis) during cold storage (4 ± 1°C)

“…Our observation was in agreement with Yousefi et al. () reported that the effects of LPOS‐alginate coating can prevent the formation of TVB‐N in chicken breast fillets during cold storage. Similar results were reported by Shokri, Ehsani, and Jasour (), as well.…”

“…So at the end of holding period, the number of aerobic mesophilic bacteria was less than 7 log cfu/g which is less than the number of bacteria that can be considered as an indicator of seafood spoilage (Gram & Huss, ). As well as our findings, similar results were reported about incorporated efficacy of LPOS and edible coating solution against mesophilic aerobic bacterial growth in chicken and fish (Jasour, Ehsani, Mehryar, & Naghibi, ; Molayi, Ehsani, & Yousefi, ; Shokri, Ehsani, & Jasour, ; Yousefi, Farshidi, & Ehsani, ).…”

“…When the unacceptability of control group was declared by the panel list, TVB-N values were 39.50 mg/100 g for control group. Our observation was in agreement with Yousefi et al (2018) reported that the effects of LPOS-alginate coating can prevent the formation of TVB-N in chicken breast fillets during cold storage. Similar results were reported by Shokri, Ehsani, and Jasour (2015), as well.…”

The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

“…who investigated the effect of the alginate–LPOS coatings on bacterial growth in chicken breast fillets. That study demonstrated that the higher level of LPOS has more controlling impact on Enterobacteriaceae with the passage of days (Yousefi, Farshidi, & Ehsani, ).…”

“…who observed that chicken breast fillets containing alginate coating incorporated with 6% LPOS has significant lower AMB counts compared with control samples without LPOS on days 8, 12, and 16. Also, they did not see any differences between samples until the fourth day of storage in refrigerator (Yousefi, Farshidi, et al., ).…”