Sat, Apr 27, 2024
[Archive]
Volume 3, Issue 3 (Aug 2018)
JNFS 2018, 3(3): 139-148 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
A. Eldaly E, Fikry A. Mahmoud A, Abobakr H M. Preservative Effect of Chitosan Coating on Shelf Life and Sensory Properties of Chicken Fillets during Chilled Storage
. JNFS 2018; 3 (3) :139-148
URL: http://jnfs.ssu.ac.ir/article-1-195-en.html
URL: http://jnfs.ssu.ac.ir/article-1-195-en.html
Department of Food Control, School of Veterinary Medicine, Zagazig University, Zagazig, Egypt
Abstract: (3824 Views)
Background: Chicken fillets contain essential amino acids besides many minerals and vitamins, which are necessary for maintaining life and promoting growth. Moreover, it is low in calories and cholesterol; therefore, it can be used for feeding infants, young children, and some patients. Methods: Chicken fillets were initially coated by dipping in different concentrations of chitosan
(1.0%, 1.5%, and 2.0%), and then the shelf life of coated samples was investigated under refrigeration storage (4 ± 1 °C) for 15 days. The control (uncoated) and coated samples were analyzed periodically for bacteriological, pH value, and sensory characteristics. Results: The sensory evaluation results correlated with the microbial analyses. Chitosan-coated samples achieved a shelf-life extension of 12 days at chilled storage temperature (4 ± 1 °C) whereas the non-coated samples had a shelf life of 3 days at the same storage temperature. There were no significant organoleptic changes within the chitosan-coated samples (P > 0.05). The pH values of all coated samples were significantly lower than the control group (P < 0.05). However, the obtained data revealed that chicken fillets samples coated with chitosan (1.0%, 1.5%, and 2.0%) led to a significant reduction (P < 0.05) of the total aerobic bacterial count (TBC), total Enterobacteriaceae, and total Staphylococcus counts along the storage period. Conclusion: The present study established that application of chitosan coating on chicken fillets could have a potential for preserving the microbiological quality and enhancing sensory attributes during chilled storage.
(1.0%, 1.5%, and 2.0%), and then the shelf life of coated samples was investigated under refrigeration storage (4 ± 1 °C) for 15 days. The control (uncoated) and coated samples were analyzed periodically for bacteriological, pH value, and sensory characteristics. Results: The sensory evaluation results correlated with the microbial analyses. Chitosan-coated samples achieved a shelf-life extension of 12 days at chilled storage temperature (4 ± 1 °C) whereas the non-coated samples had a shelf life of 3 days at the same storage temperature. There were no significant organoleptic changes within the chitosan-coated samples (P > 0.05). The pH values of all coated samples were significantly lower than the control group (P < 0.05). However, the obtained data revealed that chicken fillets samples coated with chitosan (1.0%, 1.5%, and 2.0%) led to a significant reduction (P < 0.05) of the total aerobic bacterial count (TBC), total Enterobacteriaceae, and total Staphylococcus counts along the storage period. Conclusion: The present study established that application of chitosan coating on chicken fillets could have a potential for preserving the microbiological quality and enhancing sensory attributes during chilled storage.
Type of article: orginal article |
Subject:
public specific
Received: 2018/02/17 | Published: 2018/08/1 | ePublished: 2018/08/1
Received: 2018/02/17 | Published: 2018/08/1 | ePublished: 2018/08/1
References
1. Agulló E, Rodríguez MS, Ramos V & Albertengo L 2003. Present and Future Role of Chitin and Chitosan in Food. Macromolecular bioscience. 3 (10): 521-530.
2. Aider M 2010. Chitosan Application for Active Bio-based Films Production and Potential in The Food Industry. LWT-food science and technology. 43 (6): 837-842.
3. Basiri S, Shekarforoush S, Aminlari M, Abhari K & Berizi E 2014. Influence of Combined Vacuum Packaging and Pomegranate Peel Extract on Shelf Life and Overall Quality of Pacific White Shrimp (Peneous vannamei) During Refrigerated Storage. Iranian journal of veterinary research. 15 (1): 23-29.
4. Chaiyakosa S, Charernjiratragul W, Umsakul K & Vuddhakul V 2007. Comparing the Efficiency of Chitosan with Chlorine for Reducing Vibrio Parahaemolyticus in Shrimp. Food control. 18 (9): 1031-1035.
5. Darmadji P & Izumimoto M 1996. Effect of Chitosan on Meat Preservation. Indonesian food and nutrition progress. 3 (2): 51-56.
6. Devlieghere F, Vermeulen A & Debevere J 2004. Chitosan: Antimicrobial Activity, Interactions with Food Components and Applicability As a Coating on Fruit and Vegetables. Food microbiology. 21 (6): 703-714.
7. Duan J, Cherian G & Zhao Y 2010. Quality Enhancement in Fresh and Frozen Lingcod (Ophiodon elongates) Fillets by Employment of Fish Oil Incorporated Chitosan Coatings. Food chemistry. 119 (2): 524-532.
8. Dutta P, Tripathi S, Mehrotra G & Dutta J 2009. Perspectives for Chitosan Based Antimicrobial Films in Food Applications. Food chemistry. 114 (4): 1173-1182.
9. Fernandes IP, Leite E, Vilas-Boas D, Amaral JS & Barreiro M 2012. Production of Chitosan Based Films Enriched with Oregano Essential Oil for Increased Antibacterial Activity. 11º Encontro de Química dos Alimentos. Furda I 1980. No Absorbable Lipid Binder. In US Patent
10. Georgantelis D, Ambrosiadis I, Katikou P, Blekas G & Georgakis SA 2007. Effect of Rosemary Extract, Chitosan and α-tocopherol on Microbiological Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at 4 C. Meat science. 76 (1): 172-181.
11. Giatrakou V, Ntzimani A & Savvaidis I 2010. Combined Chitosan-thyme Treatments with Modified Atmosphere Packaging on A ready-to-cook Poultry Product. Journal of food protection. 73 (4): 663-669.
12. Gill C 1986. The Control of Microbial Spoilage in Fresh Meats. Advances in meat research (USA).
13. Hamed I, Özogul F & Regenstein JM 2016. Industrial Applications of Crustacean By-products (Chitin, Chitosan, and Chitooligosaccharides): A Review. Trends in food science & technology. 48: 40-50.
14. Hassanzadeh P, et al. 2017. Effect of Functional Chitosan Coating and Gamma Irradiation on The Shelf-life of Chicken Meat During Refrigerated Storage. Radiation physics and chemistry. 141: 103-109.
15. Helander I, Nurmiaho-Lassila E-L, Ahvenainen R, Rhoades J & Roller S 2001. Chitosan Disrupts The Barrier Properties of The Outer Membrane of Gram-negative Bacteria. International journal of food microbiology. 71 (2-3): 235-244.
16. International Organization for Standardization (ISO) 1999. Microbiology of Food and Animal Feeding Stuffs–Horizontal Method for the Enumeration of Coagulase‐Positive Staphylococci (Staphylococcus aureus and Other Species)–Part 1: Technique Using Baird‐Parker Agar Medium. International Organisation for Standardisation Geneva, Switzerland.
17. International Organization for Standardization (ISO) 2004. Microbiology of Food and Animal Feeding Stuffs -- Horizontal Methods for The Detection and Enumeration of Enterobacteriaceae -- Part 2: Colony-count Method. International Organization for Standardization, Geneva.
18. International Organization for Standardization (ISO) 2013. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for The Enumeration of Microorganisms – Colony count Technique at 30 degrees C. International Organization for Standardization, Geneva.
19. Jeon Y-J, Kamil JY & Shahidi F 2002. Chitosan as An Edible Invisible Film for Quality Preservation of Herring and Atlantic Cod. Journal of agricultural and food chemistry. 50 (18): 5167-5178.
20. Jeon Y-J, Park P-J & Kim S-K 2001. Antimicrobial Effect of Chitooligosaccharides Produced by Bioreactor. Carbohydrate polymers. 44 (1): 71-76.
21. Kanatt SR, Rao M, Chawla S & Sharma A 2013. Effects of Chitosan Coating on Shelf-life of Ready-to-cook Meat Products During Chilled Storage. LWT-Food science and technology. 53 (1): 321-326.
22. Knorr D 1983. Dye Binding Properties of Chitin and Chitosan. Journal of food science. 48 (1): 36-37.
23. Knorr D 1991. Recovery and Utilization of Chitin and Chitosan in Food Processing waste management. Food technology (USA).
24. Kong M, Chen XG, Xing K & Park HJ 2010. Antimicrobial Properties of Chitosan and Mode of Action: A State of The Art Review. International journal of food microbiology. 144 (1): 51-63.
25. Kubota N & Kikuchi Y 1999. Macromolecular Complexes of Chitosan. . In Polysaccharides: Structural Diversity and Functional Versatility (ed. S. Dumitrius), pp. 595–628: USA: New York: Dekker.
26. Lee CH, An DS, Park HJ & Lee DS 2003. Wide‐spectrum Antimicrobial Packaging Materials Incorporating Nisin and Chitosan in The Coating. Packaging technology and science: An international journal. 16 (3): 99-106.
27. Lim S-H & Hudson SM 2003. Review of Chitosan and Its Derivatives As Antimicrobial Agents and Their Uses As Textile Chemicals. Journal of macromolecular science, part C: Polymer reviews. 43 (2): 223-269.
28. Lopez-Caballero M, Gomez-Guillen M, Pérez-Mateos M & Montero P 2005. A Chitosan–gelatin Blend As a Coating for Fish Patties. Food hydrocolloids. 19 (2): 303-311.
29. Nadarajah K, Prinyawiwatkul W, No HK, Sathivel S & Xu Z 2006. Sorption Behavior of Crawfish Chitosan Films As Affected by Chitosan Extraction Processes and Solvent Types. Journal of food science. 71 (2): E33-E39.
30. No H, Meyers SP, Prinyawiwatkul W & Xu Z 2007. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review. Journal of food science. 72 (5): R87-R100.
31. No HK, Park NY, Lee SH & Meyers SP 2002. Antibacterial Activity of Chitosans and Chitosan Oligomers with Different Molecular Weights. International journal of food microbiology. 74 (1-2): 65-72.
32. Ojagh SM, Rezaei M, Razavi SH & Hosseini SMH 2010. Effect of Chitosan Coatings Enriched with Cinnamon Oil on The Quality of Refrigerated Rainbow Trout. Food chemistry. 120 (1): 193-198.
33. Özdemir KS & Gökmen V 2017. Extending The Shelf-life of Pomegranate Arils with Chitosan-ascorbic Acid Coating. LWT-food science and technology. 76: 172-180.
34. Petrou S, Tsiraki M, Giatrakou V & Savvaidis I 2012. Chitosan Dipping or Oregano Oil Treatments, Singly or Combined on Modified Atmosphere Packaged Chicken Breast Meat. International journal of food microbiology. 156 (3): 264-271.
35. Prashanth KH & Tharanathan R 2007. Chitin/chitosan: Modifications and Their Unlimited Application potential—an overview. Trends in food science & technology. 18 (3): 117-131.
36. Rabea EI, Badawy ME-T, Stevens CV, Smagghe G & Steurbaut W 2003. Chitosan As Antimicrobial Agent: Applications and Mode of Action. Biomacromolecules. 4 (6): 1457-1465.
37. Roller S, et al. 2002. Novel Combinations of Chitosan, Carnocin and Sulphite for The Preservation of Chilled Pork Sausages. Meat science. 62 (2): 165-177.
38. Rosca C, Popa MI, Lisa G & Chitanu GC 2005. Interaction of Chitosan with Natural or Synthetic Anionic Polyelectrolytes. 1. The Chitosan–carboxymethylcellulose Complex. Carbohydrate polymers. 62 (1): 35-41.
39. Sagoo S, Board R & Roller S 2002. Chitosan Inhibits Growth of Spoilage Micro-organisms in Chilled Pork Products. Food microbiology. 19 (2-3): 175-182.
40. Senter SD, Arnold JW & Chew V 2000. APC Values and Volatile Compounds Formed in Commercially Processed, Raw Chicken Parts During Storage at 4 and 13 C and Under Simulated Temperature Abuse Conditions. Journal of the science of food and agriculture. 80 (10): 1559-1564.
41. Shahidi F, Arachchi JKV & Jeon Y-J 1999. Food Applications of Chitin and Chitosans. Trends in food science & technology. 10 (2): 37-51.
42. Sharafati Chaleshtori F, Taghizadeh M, Rafieian‐kopaei M & Sharafati‐chaleshtori R 2016. Effect of Chitosan Incorporated with Cumin and Eucalyptus Essential Oils As Antimicrobial Agents on Fresh Chicken Meat. Journal of food processing and preservation. 40 (3): 396-404.
43. Shepherd R, Reader S & Falshaw A 1997. Chitosan Functional Properties. Glycoconjugate journal. 14 (4): 535-542.
44. Soultos N, Tzikas Z, Abrahim A, Georgantelis D & Ambrosiadis I 2008. Chitosan Effects on Quality Properties of Greek Style Fresh Pork Sausages. Meat science. 80 (4): 1150-1156.
45. Terbojevich M & Muzzarelli R 2000. Chitosan//Handbook of Hydrocolloids.
46. Tsai G, Su W-H, Chen H-C & Pan C-L 2002. Antimicrobial Activity of Shrimp Chitin and Chitosan from Different Treatments. Fisheries science. 68 (1): 170-177.
47. Vasilatos G & Savvaidis I 2013. Chitosan or Rosemary Oil Treatments, Singly or Combined to Increase Turkey Meat Shelf-life. International journal of food microbiology. 166 (1): 54-58.
48. Wan VC-H, Lee CM & Lee SY 2007. Understanding Consumer Attitudes on Edible Films and Coatings: Focus Group Findings. Journal of sensory studies. 22 (3): 353-366.
49. Yen M-T, Yang J-H & Mau J-L 2008. Antioxidant Properties of Chitosan from Crab Shells. Carbohydrate polymers. 74 (4): 840-844.
50. Yingyuad S, et al. 2006. Effect of Chitosan Coating and Vacuum Packaging on The Quality of Refrigerated Grilled Pork. Packaging technology and science: An international journal. 19 (3): 149-157.
51. Young DH, Köhle H & Kauss H 1982. Effect of Chitosan on Membrane Permeability of Suspension-cultured Glycine Max and Phaseolus Vulgaris Cells. Plant physiology. 70 (5): 1449-1454.
52. Yu D, Jiang Q, Xu Y & Xia W 2017. The Shelf Life Extension of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets by Chitosan Coating Combined with Glycerol Monolaurate. International journal of biological macromolecules. 101: 448-454.
53. Zheng L-Y & Zhu J-F 2003. Study on Antimicrobial Activity of Chitosan with Different Molecular Weights. Carbohydrate polymers. 54 (4): 527-530.
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
