International journal of food microbiology | VOL. 371
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Effect of chitosan-gelatin coating fortified with papaya leaves and thyme extract on quality and shelf life of chicken breast fillet and Kareish cheese during chilled storage.

Publication Date Jun 16, 2022

Abstract

A novel antimicrobial chitosan-gelatin based edible coating fortified with papaya leaves and thyme extract was prepared for improving the quality and shelf-life of chicken breast fillet and Kareish cheese during chilled storage at 4±1 °C. The samples were dipped for 10min in distilled water (control), chitosan-gelatin (CG), chitosan-gelatin +2% papaya leaves extract (CG+P) and chitosan-gelatin +2% thyme extract (CG+Th). The coated and uncoated samples were examined periodically for sensory attributes, pH, TBARs, total aerobic mesophilic (TAM), total Enterobacteriaceae (TE), and total yeasts and molds counts (TYM). Sensory evaluation revealed that chicken breast fillet and Kareish cheese samples coated with CG+P were the best in terms of tenderness, juiciness, body & texture and flavor. CG+Th exhibited the highest antimicrobial and antioxidant effect, followed by CG+P. The results of microbiological, physicochemical and sensory analysis of this study demonstrated that the application of CG+P or CG+Th could be a promising method for increasing the shelf life and improving the quality of chicken breast fillet and Kareish cheese.

Concepts
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Kareish Cheese
Thyme Extract
Quality Of Fillet
Shelf Life Of Cheese
Min In Distilled Water
Quality Of Cheese
Chilled Storage
Chicken Breast Fillet
Total Aerobic Mesophilic
Terms Of Tenderness

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