Characteristics of Casein–Chitosan Edible Coating and Its Preservative Effect in Meat during Accelerated Storage

Abstract

Meat is one of perishable foods that should be handled hygienically to preserve its quality. Edible coating containing antibacterial agent can be used for preserving meat by providing a barrier against microbial contamination. The objective of this study was to compare the effectiveness of edible coating made from casein-chitosan (CC) and casein-chitosan modified (CCM) on preserving the quality of meat during accelerated storage test. The coating solutions were characterized in terms of their composition (carbohydrate, protein, fat, moisture content, pH, Aw, and antioxidant capacity) in order to optimize coatings composition, then applied to the meat for accelerated storage test for 24, 120, 216, and 312 h at 7°C. The carbohydrate, protein, fat, ash, moisture content, pH, aw, and antioxidant capacity of CCM edible coating were different with those of CC edible coating. CCM edible coating showed better antioxidant effect than CC but showed comparable antimicrobial capacity in meat during accelerated storage. Therefore, CCM edible coating could be used to preserve meat.