The effect of alginate coating containing pomegranate peel extract on shelf life, texture and color characteristics of chicken breast meat

Document Type : Research Article

Authors

1 Ph. D. Student, Department of Food biotechnology, Institute of Food Science and Technology, Mashhad, Iran.

2 Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad

3 Associate Professor, Department of Food Technology, Iranian Research Organization for Science and Technology, Tehran

4 Assistant Professor, Department of Food nanotechnology, Research Institute of Food Science and Technology, Mashhad

Abstract

In this research pomegranate peel extract was used alone or in combination with alginate to coat raw chicken breast meat pieces to evaluate the effect of this extract on its shelf life. Also, the effectiveness of these coating to inhibit the activity of some microorganism in chicken meat was investigated. The coated sample with alginate containing the extract in comparison to the extract coating alone and control samples (the sample submersed in sterile distilled water and the coated sample with alginate solution without extract) was more resistant to microbial contamination (p<0.05). The total count in the sample coated with alginate containing extract was lower than the standard till the eighth day, while in other samples, the total counts after the fourth day was higher than the standard limit for raw chicken meat. Although the inoculated bacteria count (salmonella enteritidis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus) in all of the samples increased over time, the increasing rate in the sample coated with alginate containing extract was 1 to 3 logarithmic cycles less than other samples. In order to investigate the effect of pomegranate peel extract alone along with alginate coating on the texture and color of chicken breast meat, the texture and color analysis was carried out on samples. The results of texture analysis showed that extract had a significant effect (p<0.05) on hardness, adhesiveness and cohesiveness of chicken meat. On 8th day, hardness and cohesiveness were diminished but adhesiveness and reactiveness were increased in all samples (p<0.05). Colorimeter analysis showed that a* and b* factors in coated samples with extract alone and containing alginate were more than samples submersed in distilled water and alginate. The mentioned samples showed the least amount of factor L* (p<0.05).

Graphical Abstract

The effect of alginate coating containing pomegranate peel extract on shelf life, texture and color characteristics of chicken breast meat

Highlights

  • Alginate coating containing pomegranate peel extract had positive effect on chicken breast meat shelf life.
  • The increasing rate of inoculated bacteria count in the sample coated with alginate containing extract was 1 to 3 logarithmic cycles less than other samples.
  • The extract of pomegranate peel increased a* and b* factors of color and adhesiveness of chicken meat.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 5, Issue 4
November 2018
Pages 583-596

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History

  • Receive Date: 31 October 2017
  • Revise Date: 30 December 2017
  • Accept Date: 01 January 2018

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