Influence of Chitosan Films Incorporated with Onion Peel Extract on the Quality of Chicken Burgers

Year 2025, Volume: 9 Issue: 2, 111 - 118, 31.12.2025

Wadah Elsheikh İlknur Uçak

Abstract

This study investigated the effect of chitosan films supplemented with onion peel extract (OPE) on the oxidative and microbial qualities of chicken burgers during 10 days of storage at 4°C. We divided the samples into three groups: the control group (C) had no chitosan film wrapping, the second group (O 1.5) was wrapped with chitosan film supplemented with 1.5% onion peel extract, and the third group (O 3) was wrapped with chitosan film supplemented with 3% onion peel extract. Both physical and chemical properties, such as peroxide value and thiobarbituric acid value, were measured. Microbiological analysis was also conducted, including counts of Mesophilic and Psychrophilic bacteria and Enterobacteriaceae. All treated groups showed delayed bacterial growth, with the 3% concentration being the most effective in inhibiting microbes, slowing spoilage, and extending shelf life. Chitosan and onion peel extract significantly reduced oxidation indicators, such as peroxide and thiobarbituric acid levels (p < 0.05). Therefore, combining chitosan with onion peel extract, particularly at 3% proves highly effective in reducing microbial content and lipid oxidation in chicken burgers during refrigerated storage.

Keywords

Chitosan films , Onion peel extract , Chicken burgers , Quality

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