Extending the shelf-life of refrigerated chicken fillets by using polymeric coating layer composed of ginger Zingiber officinale essential oil loaded-chitosan nanoparticles

Abstract

AbstractThis study aims to evaluate the effect of coating chicken fillets with chitosan nanoparticles (CHN) loaded with ginger (Zingiber officinale) essential oil (GEO) on sensory characteristics, microbiological safety, and deterioration criteria; refrigerated at 4 °C. Furthermore, to determine whether different coatings could increase the storage period of chilled chicken fillets. Consequently, about 6 kg of chicken fillet were equally distributed into six groups. The first group being control (C), the second and third groups being ginger essential oil 0.5% (GEO 0.5%) and 1% (GEO 1%), the fourth group being chitosan nanoparticles alone (NCH 1%), the fifth and sixth groups were chitosan nanoparticles loaded with ginger essential oil 0.5% (NCHGO 0.5%), and 1% (NCHGO 1%). All groups were examined on the initial day of treatment (0-day) and every 4 days until the visible deterioration process appeared in each group. Results revealed that, coating chicken fillet with chitosan nanoparticles and ginger essential oil (NCHGO 1%) produced a powerful synergetic effect during refrigerated storage, as it could significantly inhibit microbial growth, decrease the rate of fat and protein deterioration, and improve sensory attributes. Interestingly, coated chicken fillet in refrigerator could last 28 days instead of 4 days. Ginger loaded-chitosan nanoparticles were employed to produce edible coatings as an efficient natural preservative and flavoring agent in poultry processing.