| Autor: |
Moller, Amanda, Leone, Cortney, Kataria, Jasmine, Sidhu, Gaganpreet, Rama, Estefania Novoa, Kroft, Brenda, Thippareddi, Harshavardhan, Singh, Manpreet |
| Zdroj: |
Poultry Science; 20220101, Issue: Preprints |
| Abstrakt: |
Approximately 3.7% of poultry meat is lost due to spoilage each year in the United States. The objective of this study was to determine the efficacy of a layered carrageenan/chitosan coating in combination with an application of two concentrations of allyl isothiocyanate (AITC) against lactic acid bacteria, aerobic bacteria, and yeast and mold during storage of chicken breast for 21 days. Additionally, the rancidity, color, and pH of the chicken breast as indicators of non-microbial quality were evaluated. The combination of carrageenan/chitosan coating with 20 and 200 ppm AITC reduced (P ≤ 0.05) yeast and mold populations by 3 log10CFU/g at day 21 compared to the untreated control. The carrageenan/chitosan coating with 20 and 200 ppm AITC delayed aerobic spoilage by 3 and 12 days, respectively, compared to the untreated control; aerobic bacteria populations on the samples treated with 200 ppm AITC remained below the threshold for spoilage (∼ 6 log10CFU/g) for the duration of storage. The pH of the 20 ppm and 200 ppm AITC-treated chicken breast was unaltered (P > 0.05) at the end of storage and was lower than the pH of the untreated and coating-only-treated control chicken breast at day 18 through the end of storage (P ≤ 0.05). The application of the coating alone did not (P > 0.05) affect L*, a*, and b* values of the chicken breast at the end of storage compared to the uncoated control. The carrageenan/chitosan coating with 20 and 200 ppm AITC prevented decreases in the lightness (L* values) of the chicken breast at the end of storage (P ≤ 0.05) compared to the control and coating-only-treated samples. The coating alone or with AITC did not (P > 0.05) impact the rancidity of the chicken breast over the 21-day storage period, thus showing potential to be used as antimicrobial packaging to increase shelf life of fresh poultry. |
| Databáze: |
Supplemental Index |
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