Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

Abstract

AbstractThe development and validation of mathematical model for predicting shelf life of minced chicken meat processed with chitosan (0.1%), gamma irradiation (0.5 kGy), or their combinations during chilled storage are presented. The samples were evaluated for their microbial and chemical qualities at regular intervals. The total viable count (TVC) reduced from 5.92 log (CFU/g) in untreated samples to 5.39, 5.28, and 4.76 log (CFU/g) in the samples treated with irradiation, chitosan, or both, respectively. Samples treated with both radiation and chitosan remained microbiologically safe till Day 14. Statistically significant difference in thiobarbituric acid reactive substances (TBARS) and trichloroacetic acid (TCA) soluble protein content among different treatment groups was observed after 11 days. The results obtained were fitted in Gompertz (TVC) and second‐order polynomial (TBARS and TCA soluble protein) function. This model enables variable labeling of “best before date,” thus ensuring acceptable chemical parameters along with the microbial safety of chicken meat, both of which depend largely on the initial conditions of meat.Practical ApplicationThe present study reports the mathematical models obtained to estimate the microbial and chemical qualities of minced chicken treated with 0.5 kGy of gamma irradiation, 0.1% chitosan, and their combination. The shelf life is partly determined by the initial quality of the chicken; hence, its consideration while estimating the shelf life is valuable. The models reported will enable variable labeling of “best before date” on the basic of initial quality. This will reduce the economic loss caused due to rejection of products of acceptable quality.