Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions

Poultry should be stored in appropriate conditions to prevent its fast spoilage. Using ‎antimicrobial coatings is considered as one of the ‎methods to preserve‎ this product. In this study, ‎‎Chitosan and Chitosan-Nisin coatings were examined under refrigerated‎ conditions at a temperature of 4°C. The ‎samples were packed in ‎ uncoated as the control, ‎Chitosan coating, and Chitosan-Nisin coating groups. The chicken fillets were tested for microbial (total ‎bacterial count, Salmonella count, and staphylococcus aureus coagulase) and ‎physicochemical (pH, color, and texture) features on the first, third, fifth, and ‎seventh days of storage. Based on the results, the ‎Chitosan coating increased the shelf life of fresh chicken under refrigerated conditions by three-days, which demonstrated‎ an inhibitory effect on the overall bacterial growth until the ‎third day. Finally, Chitosan coating demonstrated an antibacterial effect on the Salmonella and positive ‎staphylococcus aureus coagulase until the fifth day. The samples with‎ Chitosan-Nisin were found to be more effective than the Chitosan ‎coated samples. In addition, the‎ Chitosan-Nisin coated samples‎ prevented the growth of total bacteria including‎ Salmonella, ‎and‎ positive staphylococcus aureus coagulase. Further, it increased the shelf life of fresh ‎chicken under refrigerated conditions at the temperature of 4 °C for seven days.

Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions Keywords:

Biopolymer , Edible coating , Peptides , Refrigerated , Shelf life , Salmonella , Taphylococcus aureus.