The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat

Abstract

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium‐alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double‐active gelatin–calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin‐CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB‐N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.

Effect of Alginate Coating Enriched with Postbiotics Derived from Bifidobacterium bifidum Strains on Microbial and Physicochemical Quality of Turkey Breast Meat

“…Edible films and coatings produced from natural components such as proteins (zein and whey) and polysaccharides (gum, alginate, and chitosan, e.g.) will be an alternative to non-biodegradable plastic materials in food packaging due to their biodegradable, edible, environmentally friendly and low price [7][8][9][10][11]. Sodium alginate is an anionic polysaccharide that can be gelatinized by adding divalent cations such as Ca2+ and is widely used in meat and meat products as coating and film due to its good film-forming ability, low price, easy availability, and biodegradability [12][13][14].…”