Effect of Edible Active Coating Based on Sodium Caseinate on Shelf Life of Chicken Fillet During Cold Storage Period

Subject Areas :

Milad Babaei ¹ , Daryoush Khademi Shurmasti ²

1 - M.Sc Graduated of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran.
2 - Assistant Professor, Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran.

Received: 2023-01-03 Accepted : 2023-02-23 Published : 2025-03-09

Keywords: Biodegradeble Coating, Sodium Caseinate, Calendula officinalis, BHA.,

Abstract :

In order to the environmental hazards, the use of biodegradable packaging materials has been developed as an alternative to synthetic onesextending shelf life of food products. The present experiment aims to investigate the effect of sodium caseinate active edible coating on the shelf life of chicken fillet during cold conditionsstorage. Also to compare the efficiency of different levels of plant extract with butylated hydroxyanisole (BHA) in the composition of the active coating, an experiment was carried out in a completely randomized design with 5 treatments and 3 replications for 12 days at 4±1°C. The treatments include chicken fillets without coating (control), coated with sodium caseinate (4%), coated with sodium caseinate containing BHA (200 ppm), coated with sodium caseinate containing Calendula officinalis extract at 0.5 and 1% levels. Coating was done by immersion method and sampling every 3 days. The results showed that the use of active coating of sodium caseinate improved the indicators and increased the shelf life of fillets. At the same time, the efficiency of the extract was affected by their concentration. The use of 1% extract in the composition of active edible coating reduces bacterial load (6.10 log cfu/g), total volatile nitrogen (26.50 mg/100g), thiobarbituric acid index (1.45 mg MDA/Kg) and pH (5.66) and increased water holding capacity (55.50%) of the treated fillets at the end of the storage period (p<0.05). The efficiency of the extract at the level of 0.5% was similar to the efficiency of BHA. Therefore, it is possible to use sodium caseinate edible active coating containing 1% Calendula officinalis extract as a biodegradable packaging to increase the shelf life of chicken fillet at cold condition. Besides, the level of at least 0.5% of Calendula officinalis extract can easily replace the synthetic compound of BHA.

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