Volume 22, Issue 1 (2020)                   JAST 2020, 22(1): 135-146 | Back to browse issues page

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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
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. ‎
Abstract:   (3140 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.
 
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Article Type: Original Research | Subject: Food Science and Technology
Received: 2018/07/30 | Accepted: 2019/02/20 | Published: 2020/01/30

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