Extending shelf life and developing palatability of chicken meat by coating active edible film

Abstract

In this study, the active film (AF) was produced from sodium caseinatestarch mixture (1:1) by adding salt, garlic extract, black pepper, and bay laurel oil. AF exhibited significant antibacterial activity against Salmonella. Coating chicken meats with active film reduced the total number of mesophilic and coliform bacteria by about 2.6 log cfu/g units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfu/g to 10.67 cfu/g, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfu/g. Plane sodium caseinate-starch film (PF) and AF coatings increased the shelf life of chicken meat stored at +4 °C from 8 days to 11 and 19 days, respectively. On day 4, the samples were roasted at 200 °C for 30 minutes. Both PF and AF film reduced cooking loss and instrumental tenderness. While chicken meat pre-coated with PF was evaluated as softer, meat coated with AF was considered more delicious by the panelists.

Keywords

• Active film
• Bay laurel oil
• Black pepper oil
• Garlic extract
• Chicken meat

Aktif yenilebilir film kaplanarak piliç etinin raf ömrünün uzatılması ve lezzetinin geliştirilmesi

Abstract

Bu çalışmada sodyum kazeinat-nişasta karışımına (1:1) tuz, sarımsak özü, karabiber ve defne yaprağı yağı ilave edilerek aktif film (AF) üretilmiştir. AF, Salmonella'ya karşı önemli antibakteriyel aktivite göstermiştir. Piliç etlerini aktif filmle sarmak, buzdolabı koşullarında toplam mezofilik ve koliform bakteri sayısını yaklaşık 2.6 log cfu/g birim azaltmıştır. 19 gün sonra, ambalajsız etin psikrofil sayısı 6.80 cfu/g'den 10.67 cfu/g'ye yükselmişken, AF sarılı numunenin psikrofil sayısı 8.13 cfu/g'ye yükselmiştir. Sade sodyum kazeinat-nişasta filmi (PF) ve AF ile sarma, +4 °C'de saklanan piliç etinin raf ömrünü sırasıyla 8 günden 11 ve 19 güne çıkarmıştır. 4. gün numuneler 200 °C'de 30 dk. pişirilmiştir. Hem PF hem de AF filmi, pişirme kaybını ve sertliği azaltmıştır. Panelistler tarafından PF ile sarılmış piliç eti daha yumuşak olarak değerlendirilirken, AF ile sarılmış et daha lezzetli olarak değerlendirilmiştir.

Keywords

• Aktif film
• Defne yaprağı yağı
• Karabiber yağı
• Sarımsak özü
• Piliç et

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