Manufacturing edible bio-films (EBF) from chicken feather keratin and study their effect on antioxidant status of cold storage broiler yields

Abstract

This study aimed to investigate using 2.5 and 5 g of purified feather keratin protein (PFKP) in edible bio-films (EBF) as package material to broiler yields with different cold storage condition periods (0, 7 and 14 days) at 4° C on the meat antioxidant status of these yields. 3×3 factorial treatments; un package, 2.5 and 5 g PFKP, as a first main factor, by 3 cold storage condition periods (0, 7 and 14 days) as a second main factor, with their interactions on meat antioxidant status (TBA test, Peroxide values, (PV) and free fatty acids concentration, (FFA) of broiler yields (breast, thigh and drumsticks). The results of this experiment revealed that increasing cold storage period to 14 days will significantly increase MDA concentration (TBA test), FFA concentrations and PV in all yields, whereas, packaging these yields with EBFs by two of PFKP will significantly decrease MDA, FFA concentrations and PV in all yields. The interactions between packaging and storage had the same effect, since, un package yields and stored for 14 days had the significant increase in MDA, FFA and PV values in comparison with packaging yields and stored for 14 days, in spite of, packaging yields store and without store in cold had no significant differences, and this revealed the ability of using packaging to extend shelf life of broiler yields without an effect on oxidant status of broiler yield meats store for 7 days.