Effect of Chitosan coating on some microbial and chemical properties of fresh chicken meat (orginal reserch article)
Subject Areas : Food Science and Technology
V. Koohdar
1
(
Assistant Professor of Department of Food Hygiene and Quality Control, Karaj Branch, Islamic Azad University, Karaj, Iran
)
B. Radmehr
2
(
Assistant Professor of Department of Food Hygiene and Quality Control, Karaj Branch, Islamic Azad University, Karaj, Iran
)
Keywords: Chicken Meat, Chitosan, TVN, Total bacterial, Coliform count,
Abstract :
Poultry meat is highly perishable and if not packaged and stored properly, it could get soiled easily. Using of natural coatings such as chitosan in the packaging material is among the approaches that could extend its shelf life. In this study, the effect of chitosan coating as a natural preservative on shelf-life of fresh chicken fillet under chilled storage was investigated. For this, the chicken fillets were divided into the control and chitosan coated groups. Standard methods were used to evaluate the effect of chitosan on microbial (total bacterial and coliform count) and chemical (TVN) properties of samples during refrigerated storage (0, 3, 6, 9 and 12 days). Results showed that, the amount of total bacterial and coliform counts and total volatile nitrogen level in both groups was increased, but the increasing rate in coated samples was lower than uncoated ones. Coated and uncoated samples had statistically significant (P<0.05) difference in total bacterial and coliform counts and TVN level. In comparison with uncoated samples, the samples containing chitosan were later prone to microbial and chemical spoilage. Consequently, it can be concluded that coating poultry meat with chitosan could be applied as natural preservative for extending its shelf-life.
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· Kanatt, S.R., Rao, M.S., Chawla, S.P. and Sharma, A.( 2013). Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage. Food Science and Technology, 53 (2013): 321-326.
· Parvaneh, V. (2007). Quality control & the chemical analysis of food, 4th Edition, Publication of Tehran University: 14-18. [in Persian]
· Mahae, N., Chalat, C. and Muhamud, P. (2011). Antioxidant and antimicrobial properties of chitosan-sugar. International Food Research Journal, 18(4): 1543-155.
· Nejati, F. and Sadeghinia, N. (2011). A Review on Application of Chitosan as a Natural Antimicrobial. World Academy of Science, Engineering and Technology, 74 (2): 11-21.
· Petrou, S. Tsiraki, M. Giatrakou, V. and Savvaidis, I.N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156: 264–271.
· Ponce, A.G., Roura, S.I., del Valle, C.E. and Moreira, M.R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology, 49: 294–300.
· Ruiz-Capillas, C. and Moral, A, (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89 (3): 347-354.
· Sagoo, S., Board, R. and Roller, S. (2002). Growth of spoilage micro-organisms in chilled pork Chitosan inhibits products. Food Microbiology 19 (2-3): 175-182.
· Abdeldaiem, M. H. (2015). Using of combined treatment between edible coatings containing ethanolic extract of papaya (Carica Papaya L.) leaves and gamma irradiation for extending shelf-life of minced chicken meat. American Journal of Food Science and Technology, 2(1): 6-16.
· Balamatsia, C.C., Rogga, K., Badeka, A., Kontominas, M.G. and Savvaidis, I.N, (2007). Possible role of volatile amines as quality indicating metabolites in MAP packaged chicken fillets: correlation with microbiological and sensory attributes. Food Chemistry, 104: 1622-1628.
· Beverlya, R.L., Janes, M.E., Prinyawiwatkula, W. and No, H.K. (2008). Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food Microbiology, 25: 534-537.
· Caballero, M.E.L., Guillen, M.C.G., Mateos, M.P. and Montero, P. (2005). A chitosan–gelatin blend as a coating for fish patties. Food Hydrocolloids, 19: 303–311.
· Centers for Disease Control and Prevention (CDC), (2012). Foodborne Outbreaks. Available at: http://www.cdc.gov/features/dsFoodborneOutbreaks.
· Cerveny, J., Meyer, J.D. and Hall, P.A. (2009). Microbiological spoilage of meat and poultry products compendium of the microbiological spoilage of foods and beverages. Springer, USA , pp. 69–868.
· Cuero, R.G., Duffus, E. Osuji, G. and Pettit, R. (1991). Aflatoxin Control in Preharvest Maize: Effects of Chitosan and Microbial Agents. Journal of Agricultural Science, 117 :165-169.
· Dave, D. and Ghaly, A.E. (2011). Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences, 6 (4): 486–510.
· Duan, J. Cherian, G. and Zhao, Y. (2010). Quality enhancement in fresh and frozen lingcod (Ophiodonelongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry, 119: 524-532.
· Durango, A.M., Soares, N.F.F. and Andrade, N.J. (2006). Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food Control, 17: 336–41.
· Embuscado, M.E. and Huber, K.C. (2009). Edible films and coatings for meat and poultry. In Edible Films and Coatings for Food Applications, Springer, USA , pp. 245–268.
· Han, J.H. and Gennadios, A. (2005). Edible films and coatings:a review in innovations in food packaging. Elsevier Science, USA, pp. 239–262.
· Helander, I.M. Nurmiaho-Lassila, E.L., Ahvenainen, R., Rhoades, J. and Roller, S. (2001). Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria. International Journal of Food Microbiology, 71: 235-244.
Institute of Standards and Industrial Research of Iran (2007). Microbiology of food and animal feeding stuffs - Comprehensive method for counting coliforms - colony count method - national standard of 9263.
· Institute of Standards and Industrial Research of Iran (2007). Microbiology of food and animal feeding stuffs - Holistic approach to total count of microorganisms - Colony count technique at 30 degrees Celsius. National Standard No. 5272.
· Iran Veterinary Organization (2005). Instructions monitor public health office. Poultry meat characteristics.
· Jeiranikhameneh, M. Maghsodloo, Y. (2013). Effect of Chitosan on some Microbial and chemical quality of orange juice, Journal of Food Hygiene, Vo. 2(4); Pages: 51-43
· Kanatt, S.R., Rao, M.S., Chawla, S.P. and Sharma, A.( 2013). Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage. Food Science and Technology, 53 (2013): 321-326.
· Parvaneh, V. (2007). Quality control & the chemical analysis of food, 4th Edition, Publication of Tehran University: 14-18. [in Persian]
· Mahae, N., Chalat, C. and Muhamud, P. (2011). Antioxidant and antimicrobial properties of chitosan-sugar. International Food Research Journal, 18(4): 1543-155.
· Nejati, F. and Sadeghinia, N. (2011). A Review on Application of Chitosan as a Natural Antimicrobial. World Academy of Science, Engineering and Technology, 74 (2): 11-21.
· Petrou, S. Tsiraki, M. Giatrakou, V. and Savvaidis, I.N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 156: 264–271.
· Ponce, A.G., Roura, S.I., del Valle, C.E. and Moreira, M.R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology, 49: 294–300.
· Ruiz-Capillas, C. and Moral, A, (2005). Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres. Food Chemistry, 89 (3): 347-354.
· Sagoo, S., Board, R. and Roller, S. (2002). Growth of spoilage micro-organisms in chilled pork Chitosan inhibits products. Food Microbiology 19 (2-3): 175-182.
