Chicken Fillets Research Articles

Effect of alginate coating activated by solid lipid nanoparticles containing Zataria multiflora essential oil on chicken fillet’s preservation

The current study aimed to assess the chemical, microbial, and sensory properties of Solid Lipid Nanoparticles (SLNs) in chicken fillets stored at 4 ± 1 °C for 12 days. As a result, the optimized ZEO-SLNS sample exhibited a spherical morphology with a droplet size of 251.51 ± 1.11 nm and a PDI of 0.34 ± 0.01 under transmission electron microscopy (TEM). The encapsulation efficiency (EE) and zeta potential were approximately 55.4 % and −20.87 ± 1.39 mV, respectively. Furthermore, encapsulating ZEO in SLNS enhanced antibacterial and antioxidant activity compared to pure ZEO. As a result, the application of alginate-loaded ZEO-SLNS extended the storage time of fresh chicken fillets. Thus, the application of this edible coating showcased a remarkable ability to substantially decelerate both microbial and chemical changes in chicken fillets during cold storage conditions. This finding underscores the potential of the edible coating as an effective means to enhance the safety and quality of chicken products.

Evaluation of the antioxidant and antimicrobial activities of the spent coffee extracts and their applications as natural food preservatives of chicken fillets

Evaluation of the antioxidant and antimicrobial activities of the spent coffee extracts and their applications as natural food preservatives of chicken fillets

Microbial Profile and Antibiotic Susceptibility Pattern of Frozen Food in India

This investigation was carried out to examine the safety and microbiological quality of products made from meat, dairy and vegetables. Samples of frozen food were examined for the presence of Gram-negative bacteria. A total of 49 frozen food samples were collected, including chicken nuggets, chicken fillets, chicken sticks, breaded breast chicken, fish, beef burger and minced beef roll, white cheese, camembert cheese, and vegetables (okra and green peas). Standard methods were used to determine the diversity of bacterial isolates in various food samples. About 182 isolates of Escherichia coli, 63 isolates of Salmonella typhi, 51 isolates of Pseudomonas, and 63 isolates of Klebsiella were recovered from the various frozen food samples. Meat samples showed a high prevalence of E. coli and Pseudomonas. The antibiotic susceptibility patterns of the isolated bacterial strains were also examined. Out of 12 antibiotics, only ciprofloxacin and ofloxacin showed a high level of susceptibility. According to the study’s findings, the majority of the frozen meat product samples contained a significant number of bacteria and were therefore unsafe for human consumption. These microorganisms can cause infection and are therefore associated with a high risk to the consumers. Therefore, it is important to pay attention to health and education issues in relation to food safety.

Основные ориентиры и приоритеты развития отрасли животноводства на Юге России

Purpose. Development of a scientifically based concept of intensification of the livestock sector in the South of Russia through the introduction of modern biotechnological methods to increase the productive effect of feed, progressive molecular genetic methods of forecasting and management of breeding work, innovative technologies for storage and processing of agricultural products. Materials and Methods. Modern research methods in the implementation of the scientific project: chromatographic (HPLC), mass spectrometric (ICP-MS), atomic emission (ICP-AES), enzyme immunoassay (ELISA), PCR (PCR-RFLP, PCR-RT), genome-wide scanning, computer modeling were used. Discussion. A scientifically based strategy for feed production using non-traditional sources of key nutrients has been formulated, which makes it possible to increase the availability and digestibility of nutrients. Genotyping of beef cattle (GH, MC4R, CAPN1) and dairy cattle (CSN), small cattle (GWAS) was performed, the influence of various genotypes on the formation of economic and biological characteristics of animals was studied. Based on the developed technologies for storing and processing livestock and poultry products using regional vegetable raw materials, new types of products have been developed: a functional meat product based on chicken and turkey fillets, chitosan food and vitamin-mineral complex "Complivit"; boiled ham of a herodietic orientation with a high protein content, including beef and chicken meat-broilers; dumplings using beef, pork and chickpea flour, which allows you to increase the protein content in semi-finished products by 2.2% and enrich them with the necessary trace elements; meat product based on sheep meat of regional breeds with the inclusion of beet betaine, edible honeysuckle and cedar meal. A systematic approach has been developed to determine the development potential of livestock enterprises of various forms of management using cluster analysis tools. By improving the physiological parameters of animals and poultry (hematological profile, immune status, intestinal microbiota), forming the structure of the herd taking into account the desired genotypes, negative factors that reduce production efficiency in harsh agro-climatic conditions of arid territories are leveled. Conclusion. The introduction of the research team's developments into the production sector of the South of Russia will increase the productivity of farm animals and poultry by an average of 8-12%, the level of profitability of the industry by 4-6%, reduce the cost of production technology, as well as expand the range of meat and dairy products with increased nutritional and biological value, including functional, therapeutic, preventive and dietary purposes for different groups of the population.

Detection of Some Virulence Factors of Listeria Species Isolated from Chicken and their Products

The current study was conducted to determine the occurrence of Listeria species in live chicken and some chicken products (fillets, burger and luncheon). In addition, determine the antibiogram profile of Listeria strains and detection of some virulence genes of Listeria monocytogenes which recovered from the examined samples. The study included 100 samples including cloacal swabs from broiler chicken (n =25) from 5 different broiler chicken farms beside as well as chicken products (25 samples each of chicken fillets, burger and luncheon) that were randomly purchased from supermarkets. Isolation and identification of Listeria was performed according to the standard protocol provided by ISO (2017) using Listeria selective agar (Oxford formulation) with Listeria selective supplement then the suspected colonies were identified using a panel of biochemical tests. It was recorded that the recovery rate of Listeria species from the examined samples was 24, 20, 8 and 16%, in cloacal swabs, chicken fillets, burger and luncheon, respectively with an overall incidence of 17%. In addition, biochemical identification of the recovered Listeria isolates revealed the presence of L. monocytogenes, L. innocua, L. ivanovii, L. seeligeri and L. grayi with various rates where L. monocytogenes scored the highest rate 29.4% (5 isolates). Antimicrobial susceptibility of Listeria strains (n=17) clarified that the highest antibiotic resistance was recorded when using streptomycin (82.4%) followed by Neomycin (76.5%) then Doxycycline and Cefotaxime (52.9%) while the lowest resistance was noticed when using Amikacin (11.8%) then Ciprofloxacin (35.3%). Finally, molecular detection of virulence genes in the identified L. monocytogenes strains (n= 5) clarified the detection of iap and actA genes in the five isolates while hylA gene was detected in three isolates only. At the end, results obtained by this study emphasize a significant occurrence of resistant Listeria in chicken and chicken products including processed animal-originated foods commonly purchased by the public in including; chicken fillets, burger and luncheon. Seriously, the presence of such resistant bacteria endangers human health by making routine antibiotic courses useless in the treatment of such infections. Finally, data proved that retail foods of animal origin pose a risk to human health.

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.

Occurrence, Serodiagnosis and Antimicrobial Resistance of Listeria monocytogenes Isolated from Different Types of Meat Products and Milk

Listeriosis is one of the most common bacterial zoonotic illnesses with significant death rate worldwide. The goal of this investigation was to ascertain the incidence and antibiotic resistance patterns of L. monocytogenes in various food items. In addition, an experiment was carried out to look at the anti-listerial properties of boiling and thyme oil. The isolation percentages of L. monocytogenes which confirmed by PCR using 16S rRNA gene were 10%, 3.3%, 6.6%, 13.3% and 3.3%, from the examined raw milk, beef burger, beef sausage, minced meat and chicken fillet meat samples respectively. The pathogenicity test by CAMP (Christie, Atkinson, Munch, Peterson) test indicated that all examined L. monocytogenes isolates were virulent. Serogrouping of isolated L. monocytogenes revealed that isolates belonged to (1/2a, 4b, 3c and 7) serotypes. The in-vitro antimicrobial sensitivity test showed that a high resistant rate for amoxicillin 9/11(81.8%), erythromycin 9/11 (81.8%), vancomycin 8/11 (72.7%), followed by doxycycline 7/11(63.6%), oxacillin 6/11(54.50%) and chloramphenicol 5/11(45.4%).The least resistance was found to be against gentamicin 4/11 (36.3%),sulfamethoxazole/trimethoprim 3/11(27.2%) and ciprofloxacin 3/11(27.2%). Molecular characterization of L. monoctogenes virulence genes showed that 63.6% harbored hlyA gene and 81.8% amplified InlA gene. It's interesting to note that L. monocytogenes was completely removed from experimentally contaminated milk after boiling it for three minutes. Additionally, adding 1% thyme oil to samples of contaminated chicken fillets reduces the amount of L. monocytogenes by log 2.13. They might be employed as substitute antibacterial aids in the food business because of their inhibitory activity.

К ВОПРОСУ ПРИМЕНЕНИЯ ПИЩЕВЫХ ВОЛОКОН В ПРОИЗВОДСТВЕ МЯСНЫХ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ

Quality of life, working capacity and longevity depend on what a person eats. Meat is one of essential nutritional factors, but it lacks carbohydrates. Dietary fiber is known to be important for prevention of human diseases (diabetes, obesity, cancer, cardiovascular diseases), therefore, recipes for meat products with food fiber are currently being developed. The article presents developed recipes for semi-finished minced meat products from poultry with the introduction of natural dietary wheat fibers «Unitsel VF 200» in place of the chicken fillet part. The study of functional, technological and organoleptic properties of experimental minced meat samples with additive «Unitsel VF 200» made it possible to obtain product containing complex of all nutritional elements, including proteins, fats, carbohydrates, dietary fiber, while meeting the necessary sensory characteristics. The optimal amount of added wheat fibers «Unitsel VF 200» to the composition of minced poultry meat was 24 % in dry form, 510 % in hydrated form.

ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ КУКУРУЗЫ В ПРОИЗВОДСТВЕ МЯСО-РАСТИТЕЛЬНЫХ КОНСЕРВОВ

The article studies the possibility of using frozen corn kernels in technology of canned meat and vegetables. It suggests adding food additive «Carrageenan Bekaplus S 106» to broth to ensure uniform distribution of recipe ingredients in meat mass. Polysaccharide additive also helps increase the level of dietary fiber in the product. The research has found that use of chicken fillet and corn kernels with jelly filling, stabilized with carrageenan in an amount of 0.20.3 % by weight of the product, contributes to production of a low-calorie product with distinct organoleptic properties and high product yield.

Risk Mitigation of E. coli O157 and its Intimin (eaeA) and Shiga Toxin (stx2) Gene Expression in Chilled Chicken Fillets Using Chitosan Nanoparticle Loaded with Lysozyme

Risk Mitigation of E. coli O157 and its Intimin (eaeA) and Shiga Toxin (stx2) Gene Expression in Chilled Chicken Fillets Using Chitosan Nanoparticle Loaded with Lysozyme

Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

The objects of the study are goat and camel sausage with the addition of the natural antioxidant purslane powder. Goat and camel meat are rich in protein, contains little fat and has good digestibility, which makes it an attractive product for baby food. The results showed that experimental samples of goat sausage and chicken fillet and goat sausage and camel sausage showed a moisture content of 72.7 % and 70.6 %, fat 8.1 % and 6.7 %, protein 13.41 % and 15.31 %, carbohydrates 3.0 % and 4.4 %, respectively. The moisture binding capacity of goat and chicken fillet sausage with purslane is 78.16 %, which is 1.73 % higher than the benchmark, which is 76.43 %. The moisture binding capacity of goat and camel sausage with purslane was 78.65 %, which is 2.22 % higher than in the control. High moisture-binding ability helps to preserve the freshness and taste of sausage for a long time. In the course of the work, a comparative analysis of the digestibility of proteins of experimental samples of boiled sausage products was carried out. It was found that goat sausage and chicken fillet are characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (during 6 hours of hydrolysis), against sausage made from goat meat and camel meat 674.2 when digested with pepsin and 377.3 when digested with trypsin, which indicates a higher degree of digestibility of proteins of these products. Thus, the research of goat and camel sausages for school-age children can contribute to the creation of innovative products that will meet the needs of children's health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems.

The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.

The rate of temperature increase in the inner layers of meat products during heat treatment in steam-air environments

Studies have been conducted to study the rate of temperature increase in the subcortical and central layers of meat products with a different ratio of moisture/fat content when heated in steam-air environments. Skinless chicken fillet (wet fat- free sample) was selected as the objects of research SBI, humidity – 74.5%, fat content – 1.4%) and the meat of the shoulder part of the pork carcass (low-moisture, greasy sample), humidity – 55.1%, fat content - 29.4%). The products were molded in the form of a one-dimensional cylinder and plate. Heating was carried out in an environment of dry air and a vapor–air mixture with a moisture content of 80-85% at coolant temperatures of 160 ... 240 °С. Measurements were carried out in the subcortical layer (upper moist) and in the center (inner moist). The general rates of temperature increase in the studied layers are determined, the observed patterns are described. For a more complete description, the process was divided into periods of heating and bringing to readiness; a variant of separation by heating rate was selected, which was carried out based on the results of an analysis of changes in excess temperature over time. To analyze the presented data, the ratios of the rates of temperature increase were calculated depending on the type of coolant and the sample. It is shown that the rate of temperature increase increases with an increase in the temperature of the coolant at both treatment periods for all the studied variants. At the initial stage, a higher rate of temperature increase is observed when heated in a vapor–air mixture (due to the predominant heat transfer due to condensation), at the main stage - in the air (due to the predominant heat transfer due to convection). For the subcortical layer, at the initial stage, a higher temperature increase is observed for the low-moisture, greasy sample, at the main stage – for the wet fat- free sample (due to the evaporative capacity of the material). For the center, a higher increase is observed for the wet fat- free sample in both periods (due to the inhibitory effect of the fat melt of the low-moisture, greasy sample).

Investigating the effects of chitosan/ tragacanth gum/ polyvinyl alcohol composite coating incorporated with cinnamon essential oil nanoemulsion on safety and quality features of chicken breast fillets during storage in the refrigerator

The present study investigated the effects of composite coatings made of chitosan (CS), tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) on the shelf-life of refrigerated chicken breast fillets. The samples were treated with different coating dispersions, and coded as: T1 (distilled water as control), T2 (blank composite coating), and T3 (composite coating containing CEO). Results showed that incorporating CEO into CS/TG/PVA coatings could significantly increase the quality of chicken fillets. The obtained results showed that after 21 days, the total microbial population of lactic acid bacteria (LAB), psychrotrophic and mesophilic bacteria in T3 samples was less than T1 and T2 samples. In addition, the highest antioxidant activity (48.04 %) and total phenolic content (TPC) values (2.458 mg gallic acid /g), the best sensory characteristics and the lowest pH (5.73), total volatile basic nitrogen (TVB-N) (21.89 mg N/100 g), thiobarbituric acid reactive substances (TBARS) (1.678 mg malondialdehyde equivalent/kg) and percentage of cooking loss (30 %) were related to T3. Results disclosed that this composite coating is a promising technology to improve the shelf life of chicken fillets during storage.

Intelligent double-layer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata petal anthocyanins nanofibers to monitor food freshness

The present study was conducted with the aim of fabricating smart bilayer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata extract nanofibers (CMC-CNC and PLA-VOE) for freshness monitoring of Pacific white shrimps, minced lamb meat, chicken fillets, and rainbow trout fillets, during refrigerated storage conditions. The fabricated indicators based on CMC-PLA-VOE 5%, CMC-CNC 1%-PLA-VOE 5%, and CMC-CNC 3%-PLA-VOE 5% presented remarkable color changes in pH 1–12 buffer solutions, including red at pH 1–6, violet at pH 7–8, green at pH 9–10, and brown at pH 11–12. Significantly lower water vapor permeability and oxygen transmission rate of prepared polymers were found in comparison with the control groups (P < 0.05). Regarding the monitoring of food samples in real-time, the samples spoiled after 3 days, evidenced by total viable count, psychrotrophic bacterial count, total volatile basic nitrogen, and pH values of 7.17–7.54 log CFU/g, 5.68–6.23 log CFU/g, 25.14–28.12 mg N/100 g, and 7.10–7.66, respectively. Meanwhile, the noticeable color change of prepared indicators from white to violet (day 3) and finally dark violet (day 7) was observed, indicating a potential application in intelligent packaging for real-time control of the freshness of perishable food samples.

Corn Zein edible film containing Sumac fruit extract and encapsulated Thymus daenensis Celak essential oil to improving the shelf life of chicken fillet

Corn Zein edible film containing Sumac fruit extract and encapsulated Thymus daenensis Celak essential oil to improving the shelf life of chicken fillet

Effect of thymol on properties of bionanocomposites from poly (lactic acid)/poly (butylene succinate)/nanofibrillated cellulose for food packaging application

The present study developed the formulation of active bionanocomposites films endowed with the abilities of high biodegradability and antimicrobials for active packaging applications. The aim of this work was to prepare poly (lactic acid)/poly (butylene succinate) (PLA/PBS) blended films reinforced with different concentrations of nanofibrillated cellulose (NFC) and 9 % of thymol essential oil (EO) using the casting method. The active films were further evaluated through Fourier transform infrared spectroscopy (FTIR); as well as mechanical, physical, water vapour permeability (WVP), thermal analysis (TGA), biodegradation, morphological, and antimicrobial (% reduction of bacteria) testing. The tensile strength (TS) of PLA/PBS blend films increased by 12 % with the incorporation of 2 wt% of NFC. The PLA/PBS/NFC with 9 % thymol EO has a good water barrier performance with its tensile strength, elongation at break, and tensile modulus was 13.2 MPa, 13.1 %, and 513 MPa respectively. The presence of NFC promoted the disintegration of PLA/PBS films by 70.5 %. These films promoted the antibacterial activity against S. aureus and E. coli. The study demonstrates that the developed films improved the qualities of chicken fillets and have great potential to be used as active bionanocomposites in food packaging applications.

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage.

In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkably. The results of the meat tests indicated the significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in the chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that an active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.

Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator

The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.

Tannic acid-loaded halloysite clay grafted with silver nanoparticles enhanced the mechanical and antimicrobial properties of soy protein isolate films for food-packaging applications

Poor mechanical and water barrier properties restrict the applicability of protein-based packaging in high-moisture food commodities. In this study, a nanocomposite (Nc) of tannic acid-loaded halloysite nanotubes grafted with silver nanoparticles was developed as a reinforcement agent to enhance the functional properties of soy protein isolate (SPI)-based films. The 5%- and 10%-Nc incorporation in SPI films significantly (p < 0.05) improved the tensile strength (by 1.94–3.14 fold) and thermal stability (by 5–7%) and reduced water vapor permeability (by 1.28–1.30 fold), oxygen permeability (by 2.72–3.84 fold), and water solubility (by 6.3–9.5 fold). The 5%- and 10% Nc/SPI films showed antioxidant properties (by scavenging 18%−28% of DPPH) and exhibited a 3–5 log10 reduction in multi-drug resistant S. aureus and S. Typhimurium contamination in chicken breast fillets. Although 10% Nc/SPI exhibited silver migration to chicken fillets beyond the acceptable limit contributing to color change, 5% Nc/SPI films enhanced the shelf-life of fillets for 4 days by facilitating a controlled pH, lipid oxidation, and microbial growth with acceptable levels of silver migration. In conclusion, the multifunctionality of Nc in SPI films enables its potential to be an alternative to non-biodegradable and non-eco-friendly polymers.