Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage

Abstract

Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).

Green Coating Polymers in Meat Preservation

“…To obtain satisfactory film-forming solutions for active packaging of meat products, the conditions of preparation techniques, as well as storage under controlled temperature, as reported previously, should be established. Likewise, Garavito et al [118] evaluated guar gum and isolated soya protein to prepare edible coatings, and the blended films were infused with oregano oil and nisin as antimicrobial agents to use for the preservation of chicken breast fillets. The authors used plasticizer sorbitol and glycerol, and they observed that 0.4% (w/v) of guar gum and 1% (w/v) of plasticizer resulted in glossy, transparent, bright films.…”

“…Reports showed that nisin, when incorporated in soya protein isolate-guar gum-blended films, exhibited an excellent inhibition zone against the formation of Pseudomonas spp. spores in wrapped chicken fillets [118].…”

Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

“…However, refrigerated meat is still perishable due to metabolic changes occurring during storage and microbial spoilage that result in physiological ageing and deterioration in the colour, texture, and flavour. The propensity of fresh meat products to microbial contamination and spoilage is increased due to its high water content, leading to a short shelf life (3-5 days) [4]. Refrigerated chicken meats showed a higher risk (p < 0.05) of Salmonella contamination during storage compared with other stages from chicken processing to retail [5].…”

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

“…Raeisi et al [ 82 ] used a sensory panel that comprised ten experienced subjects to evaluate sensory attributes of deep-fried chicken nugget samples. In a study by Garavito et al [ 27 ], cooked chicken breast fillets were evaluated by eight semi-trained panelists.…”

“…One source of natural antioxidants is oregano ( Origanum vulgare ) frequently selected in the case of poultry not only for its well-established antioxidant activity, but also for its antimicrobial properties and its sensory affinity with chicken taste. In a study by Garavito et al [ 27 ], oregano oil was added to the formulation of antimicrobial coating applied to fresh chicken breast fillets, and it was found that a significant extension of their shelf life (nine days vs. six days for untreated samples) was obtained. Boskovic et al [ 28 ] studied the antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) and packaged under vacuum and modified atmosphere and observed reduced lipid oxidation after two weeks’ storage.…”