Volume 22, Issue 1 (2020)
JAST 2020, 22(1): 135-146 |
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Sotoudeh B, Azizi M H, Mirmajidi Hashtjin A, Pourahmad R, Tavakolipour H. Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under
Refrigerated Conditions. JAST 2020; 22 (1) :135-146
URL: http://jast.modares.ac.ir/article-23-23648-en.html
URL: http://jast.modares.ac.ir/article-23-23648-en.html
1- Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Islamic Republic of Iran.
2- Department of food science and Technology, Tarbiat Modares University, Tehran, Islamic Republic of Iran. ,azizit_m@modares.ac.ir
3- Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Islamic Republic of Iran.
4- Department of Food Science and Technology, Islamic Azad University Varamin-Pishva Branch, Varamin, Islamic Republic of Iran.
5- Department of Food Engineering, Islamic Azad University, Sabzevar Branch, Sabzevar, Islamic Republic of Iran.
2- Department of food science and Technology, Tarbiat Modares University, Tehran, Islamic Republic of Iran. ,
3- Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Islamic Republic of Iran.
4- Department of Food Science and Technology, Islamic Azad University Varamin-Pishva Branch, Varamin, Islamic Republic of Iran.
5- Department of Food Engineering, Islamic Azad University, Sabzevar Branch, Sabzevar, Islamic Republic of Iran.
Abstract: (3223 Views)
Poultry should be stored in appropriate conditions to prevent its fast spoilage. Using antimicrobial coatings is considered as one of the methods to preserve this product. In this study, Chitosan and Chitosan-Nisin coatings were examined under refrigerated conditions at a temperature of 4°C. The samples were packed in uncoated as the control, Chitosan coating, and Chitosan-Nisin coating groups. The chicken fillets were tested for microbial (total bacterial count, Salmonella count, and staphylococcus aureus coagulase) and physicochemical (pH, color, and texture) features on the first, third, fifth, and seventh days of storage. Based on the results, the Chitosan coating increased the shelf life of fresh chicken under refrigerated conditions by three-days, which demonstrated an inhibitory effect on the overall bacterial growth until the third day. Finally, Chitosan coating demonstrated an antibacterial effect on the Salmonella and positive staphylococcus aureus coagulase until the fifth day. The samples with Chitosan-Nisin were found to be more effective than the Chitosan coated samples. In addition, the Chitosan-Nisin coated samples prevented the growth of total bacteria including Salmonella, and positive staphylococcus aureus coagulase. Further, it increased the shelf life of fresh chicken under refrigerated conditions at the temperature of 4 °C for seven days.
Keywords: Biopolymer, Edible coating, Peptides, Refrigerated, Shelf life, Salmonella, Taphylococcus aureus.
Article Type: Original Research |
Subject:
Food Science and Technology
Received: 2018/07/30 | Accepted: 2019/02/20 | Published: 2020/01/30
Received: 2018/07/30 | Accepted: 2019/02/20 | Published: 2020/01/30
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