@article{article_1728178, title={Extending shelf life and developing palatability of chicken meat by coating active edible film}, journal={Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi}, volume={31}, pages={516–521}, year={2025}, url={https://izlik.org/JA68EP57CG}, author={Imar, Yahya and Uslu, Mustafa Kemal and Küçüközet, Ahmet Oktay and Ergin Zeren, Firuze}, keywords={Aktif film, Defne yaprağı yağı, Karabiber yağı, Sarımsak özü, Piliç et}, 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.}, number={3}