Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties
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Abstract
Meat products are highly susceptible to spoilage. In the present study, the effect of antioxidant and antimicrobial properties of edible coating of chitosan mixed with clove essential oil was investigated for improvement in quality and shelf-life of chicken patties. The chicken patties were divided into four groups and dipped in edible coatings of different compositions. Among four groups, T1 was kept as control, T2 was dipped in 1% glacial acetic acid, T3 was dipped in 1.5% chitosan while T4 was dipped in 1.5% chitosan mixed with 0.5% clove essential oil. Treatments were analyzed for the various quality parameters for 35 days during refrigeration storage (4 ± 1°C). The results revealed that T4 had significantly (p < .05) improved quality parameters than other treatments. The study established that T4 was the most stable among all treatments with a shelf-life of 30 days while the control had a shelf-life of 10 days at refrigeration storage (4 ± 1°C). Practical applications This work provides a potential application of natural preservations of meat products dodging the use of synthetic preservatives which are detrimental for health. The shelf-life of chicken patties was extended to almost thrice by application of edible coatings. Thus, the results obtained in the present study can be replicated in meat and meat products as a natural method of preservation.
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