Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

• Autor(a) principal: RUÍZ-CRUZ,Saul
• Data de Publicação: 2019
• Outros Autores: VALENZUELA-LÓPEZ,Carla Cecilia, CHAPARRO-HERNÁNDEZ,Sarai, ORNELAS-PAZ,José de Jesús, TORO-SÁNCHEZ,Carmen Lizette DEL, MÁRQUEZ-RÍOS,Enrique, LÓPEZ-MATA,Marco Antonio, OCAÑO-HIGUERA,Víctor Manuel, VALDEZ-HURTADO,Santiago
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100103
• topic: chitosan; meat products; quality; by-products

Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.