Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

  • Print ISSN 0367-6722

  • Online ISSN 0976-0555

  • NAAS Rating 6.50

  • SJR 0.263

  • Impact Factor 0.4 (2024)

Frequency :
Monthly (January, February, March, April, May, June, July, August, September, October, November and December)
Indexing Services :
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Submit

Research Article

Indian Journal of Animal Research, volume 51 issue 3 (june 2017) : 603-610

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

Anshul Kumar Khare*, Robinson J.J Abraham, V.Appa Rao, R Narendra Babu, Wilfred Ruban
1<p>Department of Livestock Products Technology (Meat Science)Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600051, Tamil Nadu India&nbsp;</p>
Cite article:- Khare* Kumar Anshul, Abraham J.J Robinson, Rao V.Appa, Babu Narendra R, Ruban Wilfred (2017). Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions . Indian Journal of Animal Research. 51(3): 603-610. doi: 10.18805/ijar.v0iOF.7834.

ABSTRACT

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity  decreased significantly (P<0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

REFERENCES


  1. APHA. (1984). Compendium of Methods for Microbiological Examination of Foods. 2nd Edn. American Public Health Association, Washington, DC.

  2. Balamatsia, C.C., Paleologos, E.K. Kontominas M.G. and Savvaidis, I.N. (2006). Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4ºC: 

  3. possible role of biogenic amines as spoilage indicators. Antonie van Leeuwenhoek. 89(1): 9–17. 

  4. Barbut, S. (2002). Poultry Products Processing. An Industry Guide. CRC Press.

  5. Bravin, B., Peressini, D. and Sensidoni, A. (2006). Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. J.Food Eng. 76: 280–290.

  6. China Pharmacopeia Commission, (2010). Pharmacopoeia of the People’s Republic of China. Chinese Medical Sci. and Technol. Press, Beijing, China, 1:163–127.

  7. Chouliara, E., Karatapanis, A. Savvaidis, I.N. Kontominas, M.G. (2007). Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol. 24(6): 607–617.

  8. Chouliara, E., Badeka, A., Savvaidis, I. Kontominas, M.G. (2008). Combined effect of irradiation and modified atmosphere packaging on shelf life extension of chicken breast meat: microbiological, chemical and sensory changes. Eur. Food Res. Technol.    226(4): 877–888.

  9. Darmadji, P. and Izumimoto, M. (1994). Effect of chitosan in meat preservation. Meat Sci. 38(2): 243–254.

  10. Dawson, P.L., Han, I.Y. Voller, L.M. Clardy, C.B. Martinez R.M. and Acton, J.C. (1995). Film oxygen transmission rate effects on ground chicken meat quality. Poultry Sci. 74(8): 1381-1387

  11. Georgantelis, D., Ambrosiadis, I. Katikou, P. Blekas, G.. Georgakis, S.A. (2007a). Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Sci. 76(1): 172–181.

  12. Georgantelis, D., Blekas, G., Katikou, P., Ambrosiadis, I. and Dimitrios, J. F. (2007b). Effect of rosemary extract, chitosan and a-    tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 75(2): 256–264.

  13. Giatrakou, V., Ntzimani, A. Zwietering, M. and Savvaidis, I.N. (2010). Combined chitosan thyme treatments with modified atmosphere packaging on a Greek Ready-to- Cook (RTC) poultry product. J. Food Protect. 73(4): 663–669. 

  14. Grau, R and Hamm. (1953). Water in the science of meat and meat products. 2nd Edn (Eds). J.F. and B.S. Scheweigert, pp. 186-189. W.H. Freemen and company, San Francisco.

  15. Grau, R. and Hamm. (1957). In Biochemistry of meat Hydration. Advanced food research. 10: 356-359. 

  16. Hamm, R. (1960). Biochemistry of meat hydratation. Advances in Food Research. 10:335-443

  17. 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. Int. J. Food Microbiol. 71: 235-244.

  18. ICMSF (International Commission on Microbiological vSpecifications for Foods). (1986).Microorganisms in foods. 2. Sampling for microbiological analysis: Principles and scientific applications (2nd ed.). Toronto: University of Toronto Press.

  19. Ismail, S.A.S., Deak, T., Abd El-Rahman, H.A., Yassien, M.A.M. and Beuchat, L.R.(2000). Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. Inter. J. Food Microbiol. 62: 113–121. 

  20. Jay J. M. (1965). Relationship between water-holding capacity of meats and microbial quality. Appl. Microbiol. 13(1): 120–121.

  21. Jay J. M., (1966). Jay Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically Spoiled Beef and Aged Beef. Applied microbiol. 14 (4):492-496.

  22. Jay, J.M. (1992). Modern Food Microbiology, fifth ed. Chapman & Hall, New York.

  23. Jay, J.M. and Shelef, L.A. (1978). Microbial modifications in raw and processed meats and poultry at low temperature. Food Technol.. 32: 186-187.

  24. Kandeepan, G. and Biswas, S. (2007). Effect of low temperature preservation on quality and shelf life of buffalo meat. Am. J. Food Technol.. 2(3): 126-135

  25. Kanatt, S. R., Chander R. and Sharma. A. (2008). Chitosan and mint mixture: A new preservative for meat and meat products. Food Chem. 107(2): 845–852.

  26. Kato K, S. Terao, N. Shimamoto and M. Hirata, (1988). Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids. J. Medic. Chem. 31(4): 793-798.

  27. Keeton, J.T, (1983). Effect of fat and sodium chloride and phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48(3): 878-881.

  28. Krizek, M., Vácha, F. Vorlová, L. Lukásová, J. Cupákova, S. (2004). Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem. 88(2): 185–191. 

  29. Latou E., Mexis, S.F. Badeka, A.V., Kontakos, S. and Kontominas, M.G. (2014). Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets. LWT - Food Sci. and Tech. 55: 263-268.

  30. Li, Y., Slavik, M.F. Walker, J.T. and Xiong, H. (1997). Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium. J. Food Sci. 62: 605–607.

  31. Lin, D., and Zhao, Y. (2007). Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr.Revi. Food Sci. and Food Saf.. 6(3): 60-75.

  32. Min, B., Nam, K.C. Cordray, J. and Ahn, D.U. (2008). Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. J. Food Sci. 73: 439–446.

  33. Min, B. and Ahn, D.U. (2009). Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin. J. Food Sci. 74: 41–48.

  34. Natarajan, P., and Siddique, S.M. (1981). X Annual Poultry Symposium, Madras, p.134.

  35. Patsias, A., Badeka, A.V., Savvaidis I.N. and Kontominas, M.G. (2008). Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets. Food Microbiol. 25: 575–581. 

  36. Pearson. (1968). Application of chemical methods for the Assessment of beef quality methods related to protein breakdown. J. Sci. Fd Agric. 19(7): 366-    369.

  37. 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. Inter. J. Food Microbiol. 156: 264–271.

  38. Prashanth, H. and Tharanathan, R.N. (2007). Chitin/chitosan: Modifications and their unlimited application potential. Trends in Food Sci Technol. 18: 117–131.

  39. Sánchez-González, M. Cháfer, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers. 82: 277–283.

  40. Sawaya, W.N., Abu-ruwaida, A.S. Hussain, A.J. Khalafawi M.S. and Dashti, B.H. (1993). J. Food Saf. 13: 305-321.

  41. Sheikh Dalia, M. El. (2014). Efficiency of using Arabic Gum and Plantago Seeds Mucilage as Edible Coating for Chicken Boneless Breast. Food Sci and Quality Management. 32: 28-33.

  42. Sinhamahapatra, M., Biswas, S. Das A.K. and Bhattacharyya, D. (2004). Comparative study of different surface decontaminants on chicken quality. British Poult. Sci. 45(5): 624–630.

  43. Sklan, D., Tenne, Z. and Budowski, P. (1983). Simultaneous lipolytic and oxidative changes in turkey meat stored at different temperatures. J. Sci. Food Agric. 34: 93-    99.

  44. Snedecor, G.W and Cochran, W.G. (1994). Statistical methods. 8th Edn. The Iowa State University Press Ames, Iowa, USA.

  45. Somers, C., Tarrant O.V. and Sherington, J. (1985). Evaluation of some objective methods of measuring pork quality. Meat Sci. 15: 63-76.

  46. Strange, E.D., Benedict, R.C. Smith J.L. and Swift, C.E. (1977). Evaluation of rapid tests for monitoring the alterations in meat quality during storage. J. Food Protect. 40: 843-847.

  47. Surmei, E. and Usturoi1, M.G. (2012). Considerations regarding quality of poultry meat stored in refrigeration conditions. Lucrãri ªtiinþifice-Seria Zootehnie, 58: 199-202.

  48. Suwattitanun, W. and Wattanachant, S. (2014). Effect of various temperature and storage time during process on physical quality and water-holding capacity of broiler breast meat. KKU. Res. J. 19(5): 628-635.

  49. Trout, E.S., Hunt, M.C. Johson, D.E, Clans, J.R. Castner, C.L and Kroff, D.H. (1992). Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci. 57(1): 19-24.

  50. Varela, P. and Kizsman, S.M. (2011). Hydrocolloids in fried foods. A rev. J. Food Hydrocolloids. 25: 1801-1812.

  51. Wu.Y., Rhim, J.W. Weller, C.L..Hamouz, F, Cuppett, S. and Schnepf, M. (2000). Moisture Loss and lipid oxidation for precooked beef patties store in edible coatings and films. J. Food Sci. 65: 300-304.

  52. Yen, M.O., Yang, J.H and Mau, J.L.(2008). Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers.74: 840–844.

  53. Yuan, Y.V., Bone, D.E and Carrington, M.F. (2005). Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro. Food Chem. 91(3): 485-494. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)