Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions

Document Type : Original Research

Authors
B. Sotoudeh 1
M. H. Azizi 2
A. Mirmajidi Hashtjin 3
R. Pourahmad 4
H. Tavakolipour 5
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. ‎
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
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

Subjects

Andrews, W. H. June, G. A. Sherrod, P. S. Hammack, T. S. Amaguana, R. M. (1995) ‎Salmonella, in bacteriological Analytical ‎Manual (8th ‎ed). ‎FDA, ED: AOAC, Gaithersburg, MD.‎
Benet, W. Lancette, G. A. (1998) ‎Staphylococcus aureus, in Andrews, W. H. June, G. A. Sherrod, P. S. Hammack, T. S. Amaguana, R. M. (1995) Salmonella, in bacteriological Analytical Manual (8th ‎ed). FDA, ED: AOAC, Gaithersburg, MD.‎
Benet, W. Lancette, G. A. (1998) Staphylococcus aureus, in bacteriological Analytical Manual (8th ed). FDA, ED: AOAC, Gaitherburg, MD.
Benson, H.A. (1984) Microbiological application: A Laboratory Manual in General Microbiology ( 3rd ed). Dubuque: Brown Company Publishers.
Cerveny, J .Meyer, J. D. Hall, P. A. (2009) Microbiological spoilage meat and poultry products. Compendium of the Microbiological Spoilage of Foods and Beverages 69-86.
Coma, V. Martial-Gros, A. Garreau, S. Copinet, A. Salin, F. & Deschamps, A. (2002) Edible antimicrobial films based on Chitosan matrix. J Food Sci 67(3): 1162−1169. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09470.x
Dave, D. Ghaly, A. E. (2011) Meat spoilage mechanisms and preservation techniques: a critical review American. J Agric Biol Sci‎ ‎ 6 (4): 486-510. https://doi.org/‎10.3844/ajabssp.2011.486.510‎
De Vuyst L. Leroy F. (2007) Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications. J Mol Microbiol Biotechnol 13: 194–199. https://doi.org/10.1159/000104752‎
Embusead, M. E. Huber, K. C. (2009) Edible Films and coating for meat and poultry. In Edible Films and coatings for Food Application , USA: Springer 245-268.
Ghanbarzadeh, B., Orommiehie, A. R. (2008) studies on Glass Transition Temperature of Mono and Bilayer protein Films Plasticized by Glycerol and olive oil. J Appl polym Sci 109 (2848): 28-54. http://dx.doi.org/10.1002/app.28289‎
Guilbert, S. Gontrad, N. (1995). Edible and biodegradable food packaging In: Foods and Packaging Materials-Chemical Interactions. The Royal society of Chemistry. UK: Cambridge 159-168‎.
Kerry, J. Grady, M. Hogan, S. (2006) current and potential utilization of active and intelligent packaging systems for meat and muscle-based products. Meat Sci 74:113-130. https://doi.org/10.1016/j.meatsci.2006.04.024
Naidu S. A. (2000) Natural food antimicrobial system, first edition 265 (278). Washington: CRC press, 463 – 493.
Polidori, P. (2007) Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat. Meat Sci 77: 599-601. https://doi.org/10.1016/j.meatsci.2007.05.011
Salva, B. K. (2009) Nutrient composition and technological quality of meat from alpacas reared in Peru. Meat Sci 82: 450-455. https://doi.org/10.1016/j.meatsci.2009.02.015
Settanni, I. Corsetti, A. (2007) Application of bacteriocins in vegetable food bio preservation. Int J Food Microbiol 121: 123-138. https://doi.org/10.1016/j.ijfoodmicro.2007.09.001
Sotoudeh, B. Z and N. Ebrahimimi, M. (2013) The usage of MAP for shelf life extension of packed spicy chicken meal, Pelagia Research Library. Eur J Exp Bio 3: 617-623. http://www.imedpub.com/articles/the-usage-of-map-for-shelf-life-extension-of-packed-spicy-chicken-meal.pdf
Verrgano, R. P. (1990) Food Packaging, Food Protection and the Environment. USDA, United states Department of Agriculture. https://www.usda.gov/topics/health-and-safety
Warriss, P. D. (2010) Meat Sci: An Introductory Text. CAB International publishers. USA.‎
Journal of Agricultural Science and Technology
Volume 22, Issue 1
January and February 2020
Pages 135-146