Abstract
Aim:The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions.Materials and Methods:Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures.Results:There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time.Conclusion:The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.
Highlights
Poultry breast is a very popular food commodity and its consumption has increased over the last decades in Indian subcontinent
It was observed from study that dipping method of the application had comparatively higher shelf life than other methods of application
Coated meat samples had comparatively lower values than control. This might be attributed to the addition of citric acid in coating solution
Summary
Poultry breast (fillets) is a very popular food commodity and its consumption has increased over the last decades in Indian subcontinent. Broiler meat production in India is nearly 2.47 million tonnes [1] with growth rate of 6%. Exports of poultry products are currently 5,56,698 millon tonnes worth about Rs. 6512.1 millions with a growth rate of 7%. The processed meat industry is growing even much faster, at about 20%. With the proliferation of different sources of media and use of these information media for education and awareness on transfer of technologies on good quality complete proteinaceous foods, consumption of animal origin foods are increasing. To have essential amino acids in the diet of human beings, supply of about 20-25% of total daily protein needs to be made through good quality proteinaceous foods of animal origin
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