Abstract
Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating.
Highlights
Henson and Traill defined the food safety as the inverse of food risk—the probability of not suffering some hazard from consuming a specific food (Henson & Traill, 1993)
This study was carried out to found the effect of alginate–whey protein coating in controlling the bacterial contaminating of chicken thigh meat stored in the refrigerator (4°C)
These conclusions are compatible with Yousefi et al who observed that chicken breast fillets containing alginate coating incorporated with 6% Lactoperoxidase system (LPOS) has significant lower aerobic mesophilic bacteria (AMB) counts compared with control samples without LPOS on days 8, 12, and 16
Summary
Henson and Traill defined the food safety as the inverse of food risk—the probability of not suffering some hazard from consuming a specific food (Henson & Traill, 1993). Edible coatings can increase the quality and shelf life of foods by reducing the penetration of water, the degree of shrinkage, and the microbial contamination, likewise by keeping the taste and postponing the fat oxidation. These coatings are formed from protein, carbohydrate, or lipid substances. Alginate has unique colloidal properties and can form strong gels or insoluble polymers through cross-linking with calcium. Such biopolymer-based films can keep the good quality and prolong the shelf life of foods. This study was carried out to found the effect of alginate–whey protein coating in controlling the bacterial contaminating of chicken thigh meat stored in the refrigerator (4°C)
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