Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Abstract

AbstractThe main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A‐L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A‐L 2), 4% (A‐L 4), and 6% (A‐L 6) on the shelf‐life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB‐N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A‐L 6), despite the effect on decreasing the formation of TVB‐N compounds (27.82 for control samples, and 21.72 mg N/100 g for A‐L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS‐alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A‐L 6 samples got acceptable sensory results. Overall acceptability of A‐L 0 and A‐L 6 samples were 3.21 ± 0.36 and 6.23 ± 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate‐LPOS coatings on shelf‐life extension of chicken breast fillets during cold storage.Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf‐life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.