Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

Abstract

This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.

Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation

“…These bioactive compounds from lemon peel play a crucial role in inhibiting bacterial growth and reducing oxidative processes, thus contributing to the preservation and freshness of chicken meat (Maru et al, 2021). In the research by Sabzipour-Hafshejani et al (2022), a coating comprising whey protein and fish gelatin hydrolysates showed effective retention of the sensory quality of chicken. The combination of these components contributed to the reduction of total mesophilic aerobic bacteria (TMAB) counts in the samples.…”

“…In the research by Sabzipour‐Hafshejani et al. (2022), a coating comprising whey protein and fish gelatin hydrolysates showed effective retention of the sensory quality of chicken. The combination of these components contributed to the reduction of total mesophilic aerobic bacteria (TMAB) counts in the samples.…”

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement

“…Sabzipour-Hafshejani et al 159 prepared whey protein coating containing fish gelatin hydrolysates and evaluated its effect on the shelf-life of chicken breast fillets during 16 days under cold storage. They showed that the whey protein and fish gelatin hydrolysates coated samples had the TBARS levels of 1.03 and 1.05 mg MDA per kg, respectively on day 16 while uncoated chicken breast fillet samples had the highest TBARS levels (1.25 mg MDA per kg).…”