Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film
A new chitosan-based protective film containing rosemarinic acid (0.282% <i>w</i>/<i>w</i>) has been elaborated. The film was formed from a water–oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the c...
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/985 |
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| author | Aneta Jastrzębska Anna Kmieciak Zuzanna Gralak Kamil Brzuzy Jacek Nowaczyk Marcin Cichosz Marek P. Krzemiński Edward Szłyk |
| author_facet | Aneta Jastrzębska Anna Kmieciak Zuzanna Gralak Kamil Brzuzy Jacek Nowaczyk Marcin Cichosz Marek P. Krzemiński Edward Szłyk |
| author_sort | Aneta Jastrzębska |
| collection | DOAJ |
| description | A new chitosan-based protective film containing rosemarinic acid (0.282% <i>w</i>/<i>w</i>) has been elaborated. The film was formed from a water–oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young’s modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young’s modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m<sup>−2</sup> day<sup>−1</sup> kPa<sup>−1</sup>. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage. |
| first_indexed | 2024-04-24T10:45:18Z |
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| id | doaj.art-3423a1a599324cd8b876c851544b3527 |
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| language | English |
| last_indexed | 2024-04-24T10:45:18Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3423a1a599324cd8b876c851544b35272024-04-12T13:18:22ZengMDPI AGFoods2304-81582024-03-0113798510.3390/foods13070985Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective FilmAneta Jastrzębska0Anna Kmieciak1Zuzanna Gralak2Kamil Brzuzy3Jacek Nowaczyk4Marcin Cichosz5Marek P. Krzemiński6Edward Szłyk7Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Physical Chemistry and Polymer Physical Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Chemical Technology, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, PolandA new chitosan-based protective film containing rosemarinic acid (0.282% <i>w</i>/<i>w</i>) has been elaborated. The film was formed from a water–oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young’s modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young’s modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m<sup>−2</sup> day<sup>−1</sup> kPa<sup>−1</sup>. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.https://www.mdpi.com/2304-8158/13/7/985meatmeat coatingschitosanrosmarinic acidbiogenic amines |
| spellingShingle | Aneta Jastrzębska Anna Kmieciak Zuzanna Gralak Kamil Brzuzy Jacek Nowaczyk Marcin Cichosz Marek P. Krzemiński Edward Szłyk Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film Foods meat meat coatings chitosan rosmarinic acid biogenic amines |
| title | Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film |
| title_full | Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film |
| title_fullStr | Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film |
| title_full_unstemmed | Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film |
| title_short | Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film |
| title_sort | determination of biogenic amine level variations upon storage in chicken breast coated with edible protective film |
| topic | meat meat coatings chitosan rosmarinic acid biogenic amines |
| url | https://www.mdpi.com/2304-8158/13/7/985 |
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