Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

Saul Ruíz-Cruz; Carla Cecilia Valenzuela-López; Sarai Chaparro-Hernández; José de Jesús Ornelas-Paz; Carmen Lizette Del Toro-Sánchez; Enrique Márquez-Ríos; Marco Antonio López-Mata; Víctor Manuel Ocaño-Higuera; Santiago Valdez-Hurtado

doi:10.1590/fst.23117

Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

Saul Ruíz-Cruz^*, Carla Cecilia Valenzuela-López, Sarai Chaparro-Hernández, José de Jesús Ornelas-Paz, Carmen Lizette Del Toro-Sánchez, Enrique Márquez-Ríos, Marco Antonio López-Mata, Víctor Manuel Ocaño-Higuera, Santiago Valdez-Hurtado

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

18 Scopus citations

Abstract

The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.

Original language	English
Pages (from-to)	103-111
Number of pages	9
Journal	Food Science and Technology
Volume	39
Issue number	1
DOIs	https://doi.org/10.1590/fst.23117 https://doi.org/10.1590/fst.23117
State	Published - 1 Jan 2019

Bibliographical note

Funding Information:
The authors acknowledge the financial support from the Onstituto Tecnológico de Sonora (project PRDFAPO 00500 and 2017-0049) and PFCE.

Publisher Copyright:
© 2019, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Keywords

By-products
Chitosan
Meat products
Quality

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Ruíz-Cruz, S., Valenzuela-López, C. C., Chaparro-Hernández, S., Ornelas-Paz, J. D. J., Del Toro-Sánchez, C. L., Márquez-Ríos, E., López-Mata, M. A., Ocaño-Higuera, V. M., & Valdez-Hurtado, S. (2019). Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage. Food Science and Technology, 39(1), 103-111. https://doi.org/10.1590/fst.23117, https://doi.org/10.1590/fst.23117

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abstract = "The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.",

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Ruíz-Cruz, S, Valenzuela-López, CC, Chaparro-Hernández, S, Ornelas-Paz, JDJ, Del Toro-Sánchez, CL , Márquez-Ríos, E , López-Mata, MA , Ocaño-Higuera, VM & Valdez-Hurtado, S 2019, 'Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage', Food Science and Technology, vol. 39, no. 1, pp. 103-111. https://doi.org/10.1590/fst.23117, https://doi.org/10.1590/fst.23117

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AU - Valenzuela-López, Carla Cecilia

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AU - Ornelas-Paz, José de Jesús

AU - Del Toro-Sánchez, Carmen Lizette

AU - Márquez-Ríos, Enrique

AU - López-Mata, Marco Antonio

AU - Ocaño-Higuera, Víctor Manuel

AU - Valdez-Hurtado, Santiago

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AB - The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.

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Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

Abstract

Bibliographical note

Keywords

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