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 |
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Pages (from-to) | 103-111 |
Number of pages | 9 |
Journal | Food Science and Technology |
Volume | 39 |
Issue number | 1 |
DOIs | |
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