Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat
- PDF / 632,316 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 72 Downloads / 181 Views
ORIGINAL ARTICLE
Pullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat Vishva R. Maru1 • Sumit Gupta2
•
Vaijayanti Ranade1 • Prasad S. Variyar2
Revised: 15 September 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Dip coating with pullulan and chitosan in combination with lemon peel polyphenols (LPP) was attempted for shelf life extension of raw poultry meat. Control samples demonstrated bacterial lag phase and shelf life of 1.3 and 1 day, respectively at 4 °C. Meat samples coated with pullulan or chitosan in combination with 1% LPP led to an increased bacterial lag phase; thereby extending the shelf life of meat by 6 and 14 days, respectively. Significant (p \ 0.05) reduction in lipid peroxidation in comparison with control was also observed due to dip treatment. Treated samples maintained values of \ 1 mg kg-1 malondialdehyde for thiobarbituric acid reactive substances during the entire storage period. No significant (p [ 0.05) change in colour, weight loss and pH of treated samples during storage was noted. Dip coated samples maintained acceptable sensory quality during the entire storage period. This study indicates that use of LPP for shelf life extension of raw meat could be a practical proposition.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04841-4) contains supplementary material, which is available to authorized users. & Sumit Gupta [email protected] & Vaijayanti Ranade [email protected] 1
Department of Microbiology, Guru Nanak Khalsa College, Matunga, Mumbai, Maharashtra 400019, India
2
Food Technology Division, Bhabha Atomic Research Centre, Mumbai, Maharashtra 400085, India
Keywords Antimicrobial coatings Lipid peroxidation Meat packaging Biodegradable polymers Lemon polyphenols
Introduction Poultry meat is preferred food commodity worldwide owing to its low fat content, high nutritional value and a distinct flavour. However, it is highly perishable in nature mainly due to its high water activity and protein content. It acts as an ideal environment for the growth of pathogenic and spoilage organisms thus, limiting its shelf life (Latou et al. 2014). Currently, several synthetic chemical additives are employed for meat preservation (Appendini and Hotchkiss 2002). However, awareness among consumers about health and safety has led to an increased interest for application of natural bioactive compounds from plants and microbes. In this regard, active packaging involving incorporation of active ingredient into the polymer matrix that is coated or wrapped as film around the food could be an efficient system for preservation (Morsy et al. 2014). Along with initial inhibition of undesirable microorganisms, active packaging releases residual activity over time. Both pullulan which is microbial polysaccharide and chitosan (a deacetylated form of chitin) possess excellent film forming ability and can form solutions of
Data Loading...
