Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C
Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Fakultas Teknologi Pertanian
2021-07-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/82/87 |
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| author | Mulia Winirsya Apriliyani Abdul Manab Premy Puspitawati Rahayu Miftahul Jannah Puput Nurul Hidayah Fina Faleha Firdiatila |
| author_facet | Mulia Winirsya Apriliyani Abdul Manab Premy Puspitawati Rahayu Miftahul Jannah Puput Nurul Hidayah Fina Faleha Firdiatila |
| author_sort | Mulia Winirsya Apriliyani |
| collection | DOAJ |
| description | Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied. |
| first_indexed | 2024-03-13T03:38:46Z |
| format | Article |
| id | doaj.art-bb4d5fcd2dd1412e9444f7cbdf4880e7 |
| institution | Directory Open Access Journal |
| issn | 2622-5921 |
| language | English |
| last_indexed | 2024-03-13T03:38:46Z |
| publishDate | 2021-07-01 |
| publisher | Universitas Brawijaya, Fakultas Teknologi Pertanian |
| record_format | Article |
| series | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| spelling | doaj.art-bb4d5fcd2dd1412e9444f7cbdf4880e72023-06-23T11:37:22ZengUniversitas Brawijaya, Fakultas Teknologi PertanianAdvances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering2622-59212021-07-014181710.21776/ub.afssaae.2021.004.01.2Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° CMulia Winirsya Apriliyani0Abdul Manab1Premy Puspitawati Rahayu2Miftahul Jannah3Puput Nurul Hidayah4Fina Faleha Firdiatila5Universitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas BrawijayaUniversitas Brawijaya Microbial contamination and fat oxidation may cause physical and chemical changes that can reduce the quality of broiler meat. The objective of this study was to determine the ability of casein chitosan edible coatings in maintaining the quality of broiler meat stored in certain storage time under refrigeration (8 oC), in terms of water activity (Aw), cooking loss, organoleptic properties (i.e. color, aroma and possible deviations), physicochemical properties (i.e. moisture content, water holding capacity/WHC, pH, lipid content, color), Total Plate Count (TPC), and microbial properties (i.e. Staphylococcus aureus, Escherichia coli, and Salmonella sp.). The materials used were broiler breast fillets and casein chitosan edible coating. The research was conducted using a Completely Randomized Design (CRD) based on 5 variations in storage time treatments i.e. at 0 h; 24 h; 72 h; 120 h; and 168 h in 4 replications. Edible coating casein chitosan on broiler meat under storage showed significant on Aw, WHC, pH, lightness, TPC, S. aureus, and E. coli. The application of casein-chitosan as an edible coating could be suitable to assure the safety of food products such as chicken meat at the range of storage time studied.https://afssaae.ub.ac.id/index.php/afssaae/article/view/82/87broiler meatcaseinchitosanedible coatingstorage |
| spellingShingle | Mulia Winirsya Apriliyani Abdul Manab Premy Puspitawati Rahayu Miftahul Jannah Puput Nurul Hidayah Fina Faleha Firdiatila Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering broiler meat casein chitosan edible coating storage |
| title | Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C |
| title_full | Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C |
| title_fullStr | Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C |
| title_full_unstemmed | Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C |
| title_short | Effect of casein-chitosan edible coating on the Physicochemical and microbiological characteristics of broiler meat at storage 8° C |
| title_sort | effect of casein chitosan edible coating on the physicochemical and microbiological characteristics of broiler meat at storage 8° c |
| topic | broiler meat casein chitosan edible coating storage |
| url | https://afssaae.ub.ac.id/index.php/afssaae/article/view/82/87 |
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