The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet
Nematollah Jonaidi Jafari
Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorMina Kargozari
Department of Food Science, Islamic Azad University, Tehran-North Branch, Tehran, Iran
Search for more papers by this authorReza Ranjbar
Molecular Biology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorHossein Rostami
Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorCorresponding Author
Hassan Hamedi
Department of Food Safety and Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
Correspondence Hassan Hamedi, Department of Food Safety and Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran. Email: [email protected]Search for more papers by this authorNematollah Jonaidi Jafari
Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorMina Kargozari
Department of Food Science, Islamic Azad University, Tehran-North Branch, Tehran, Iran
Search for more papers by this authorReza Ranjbar
Molecular Biology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorHossein Rostami
Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Search for more papers by this authorCorresponding Author
Hassan Hamedi
Department of Food Safety and Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
Correspondence Hassan Hamedi, Department of Food Safety and Hygiene, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran. Email: [email protected]Search for more papers by this authorFunding information: Research's Deputy of Baqiyatallah Medical Sciences University
Abstract
Chitosan is considered as a functional packaging component for maintaining the quality and increasing the shelf life of perishable foods include meat, poultry, fish, dairy products, and all cooked leftovers. The present study was conducted to evaluate edible coating of chitosan (2%) containing ethanolic extract of propolis (1% and 2%) on microbiological (mesophilic aerobic, psychrotrophic, lactic acid bacteria, coliforms, and Staphylococcus aureus counts), chemical (TBARS, TVN and Peroxide values) and sensory (odor, color, texture, taste, and overall acceptance) properties of chicken fillet. Microbial analysis showed that coating had a significant reducing effect on growth of bacteria during 12 days at 4 °C. Besides, the increase of TBARS, Total volatile nitrogen, and peroxide value of samples coated by chitosan and ethanolic extract of propolis was less than control group. According to our results, chitosan and propolis can be used to enhance the shelf life of fillet and maintain its quality.
Practical applications
Propolis is used for infections caused by bacteria, viruses, fungus, and by single-celled organisms called protozoans. Propolis is also used as an antioxidant and anti-inflammatory agent. Ethanol extract of propolis improve the properties of chitosan edible coating in chicken fillet preservation. The chitosan coating incorporated with ethanolic extract of propolis can improve the microbial, chemical, and sensory quality of food and enhance the shelf life of them by synergistic effects.
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