Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Meat Samples
2.2. Coating-Forming Compounds and Additives
2.3. Coating Formulation Selection
2.3.1. Preliminary Concentration Tests
2.3.2. GG and ISP Coating Preparation
2.4. Antimicrobial Effect of Nisin and Oregano Essential Oil
2.5. Preparation of the Antimicrobial Coating Solution
2.6. Edible Coatings Application and Storage Tests
2.7. Measured Quality Properties
2.8. Statistical Analysis
3. Results and Discussion
3.1. Formulation of the Coating-Forming Solution
3.2. Antimicrobial Effect of Nisin and Oregano Essential Oil
3.3. Refrigerated Storage of Chicken Breast Fillets
3.4. Sensory Evaluation of the Samples and Shelf life
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Compound (w/v%) | Formulation | |||
---|---|---|---|---|
F1 | F2 | F3 | F4 | |
Guar gum | - | - | 0.4 | 0.4 |
Soy Isolate protein | 4.0 | 4.0 | - | - |
Sorbitol | - | 1.0 | 1.0 | 0.2 |
Glicerol | 5.0 | 4.0 | - | 0.2 |
Polysorbate 80 | 0.1 | 0.1 | 0.1 | 0.1 |
Property | Formulation | |||
---|---|---|---|---|
F1 | F2 | F3 | F4 | |
Thickness (mm) | 1.10 ± 0.05 a | 1.13 ± 0.06 a | 0.13 ± 0.06 b | 0.07 ± 0.05 b |
Transparency | 0.76 ± 0.07 a | 0.78 ± 0.01 a | 0.88 ± 0.04 b | 0.85 ± 0.06 c |
L* | 57.15 ±0.91 a | 68.24 ±6,93 b | 91,66 ±0,30 c | 84.17 ±4.81 c |
∆E | 42.59 ± 1.63 a | 34.00 ± 3.31 b | 3.83 ± 0.27 c | 11.72 ± 4.40 d |
YI | 56.01 ± 6.97 a | 47.93 ± 5.67 a | 7.14 ± 0.34 b | 11.65 ± 1.86 b |
aw | 0.53 ± 0.07 a | 0.50 ± 0.07 a | 0.47 ± 0.06 a | 0.55 ± 0.01 a |
Property | Storage Time (d) | |||||||
---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 8 | 12 | 14 | ||
pH | Control | 6.31 ± 0.04aA | 6.26 ± 0.1 aA | 5.92 ± 0.11 aB | 5.92 ± 0.13 aB | 5.93 ± 0.14 aB | 5.73 ± 0.08 aB | 5.75 ± 0.02 aB |
EC | 6.20 ± 0.12 aA | 6.32 ± 0.08 aA | 5.97 ± 0.07 aB | 5.97 ± 0.15 aB | 6.11 ± 0.11 aC | 6.01 ± 0.02 bB | 6.18 ± 0.12 bC | |
a* | Control | 0.59 ± 0.64 aAB | 1.70 ± 0.31 aA | 1.61 ± 0.41 aA | −4.04 ± 0.14 aB | −3.65 ± 0.47 aB | −0.99 ± 0.22 aC | −4.01 ± 1.45 aB |
EC | 1.85 ± 0.95 aAB | 1.74 ± 0.72 aAB | 2.20 ± 0.68 bA | −3.19 ± 0.74 aB | −1.30 ± 0.26 bB | −2.84 ± 3.01 aAB | −1.63 ± 0.47 bAB | |
b* | Control | 9.80 ± 1.48 aAB | 7.31 ± 2.47 aAB | 6.84 ± 1.43 aAB | 9.19 ± 2.08 aAB | 6.39 ± 1.95 aAB | 6.69 ± 1.04 aA | 9.91 ± 2.59 aB |
EC | 10.67 ± 0.83 aA | 8.10 ± 1.09 aA | 7.74 ± 0.93 aA | 10.27 ± 1.65 aA | 6.69 ± 0.88 aA | 8.82 ± 1.24 aA | 8.06 ± 1.86 aA | |
L* | Control | 54.09 ± 3.61 aA | 55.62 ± 3.68 aA | 52.53 ± 3.30 aA | 55.29 ± 0.73 aA | 55.16 ± 1.65 aA | 54.86 ± 4.33 aA | 54.88 ± 4.95 aA |
EC | 55.88 ± 0.86 aA | 53.09 ± 3.01 aA | 55.19 ± 0.88 aA | 55.78 ± 1.97 aA | 53.70 ± 3.06 aA | 54.93 ± 2.76 aA | 54.50 ± 3.08 aA |
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Garavito, J.; Moncayo-Martínez, D.; Castellanos, D.A. Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage. Foods 2020, 9, 1203. https://doi.org/10.3390/foods9091203
Garavito J, Moncayo-Martínez D, Castellanos DA. Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage. Foods. 2020; 9(9):1203. https://doi.org/10.3390/foods9091203
Chicago/Turabian StyleGaravito, Johanna, Diana Moncayo-Martínez, and Diego A. Castellanos. 2020. "Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage" Foods 9, no. 9: 1203. https://doi.org/10.3390/foods9091203