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

Mustafa Kemal Uslu; Ahmet Oktay Küçüközet; Firuze Ergin Zeren

Article Details

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

Authors:

Mustafa Kemal Uslu | Ahmet Oktay Küçüközet | Firuze Ergin Zeren

Publisher:

Pamukkale University

Main Topics:

Gıda Mühendisliği

Journal:

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi Vol.31 Issue 3, pp.516-521

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001352072

pISSN:

2147-5881

Keywords:

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 cfug units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfug to 10.67 cfug, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfug. 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.

 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 cfug units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfug to 10.67 cfug, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfug. 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.

 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 cfug units during refrigerated storage. After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfug to 10.67 cfug, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfug. 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.

 Bu çalışmada sodyum kazeinat-nişasta karışımına 1:1 tuz, sarımsak özü, karabiber ve defne yaprağı yağı ilave edilerek aktif film AF üretilmiştir. AF, Salmonellaya karşı önemli antibakteriyel aktivite göstermiştir. Piliç etlerini aktif filmle sarmak, buzdolabı koşullarında toplam mezofilik ve koliform bakteri sayısını yaklaşık 2.6 log cfug birim azaltmıştır. 19 gün sonra, ambalajsız etin psikrofil sayısı 6.80 cfugden 10.67 cfugye yükselmişken, AF sarılı numunenin psikrofil sayısı 8.13 cfugye yükselmiştir. Sade sodyum kazeinat-nişasta filmi PF ve AF ile sarma, 4 Cde saklanan piliç etinin raf ömrünü sırasıyla 8 günden 11 ve 19 güne çıkarmıştır. 4. gün numuneler 200 Cde 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.

Article Details

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

Authors:

Mustafa Kemal Uslu | Ahmet Oktay Küçüközet | Firuze Ergin Zeren

Publisher:

Pamukkale University

Main Topics:

Gıda Mühendisliği

Journal:

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi Vol.31 Issue 3, pp.516-521

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001352072

pISSN:

2147-5881

Active film

Bay laurel oil

Black pepper oil

Garlic extract

Chicken meatAktif film

Defne yaprağı yağı

Karabiber yağı

Sarımsak özü

Piliç et

Issues

Article Details

Authors: Mustafa Kemal Uslu | Ahmet Oktay Küçüközet | Firuze Ergin Zeren

Publisher: Pamukkale University

Main Topics: Gıda Mühendisliği

Journal: Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi Vol.31 Issue 3, pp.516-521

Document Type: Article

Publication Date: 6/2025

Document Language: English

Document ID (Org No.): 2001352072

pISSN: 2147-5881

Issues

Authors:

Mustafa Kemal Uslu | Ahmet Oktay Küçüközet | Firuze Ergin Zeren

Publisher:

Pamukkale University

Main Topics:

Gıda Mühendisliği

Journal:

Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi Vol.31 Issue 3, pp.516-521

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001352072

pISSN:

2147-5881