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Meat is a popular food around the world with increasing consumption, and chicken meat is one of the most popular because is a nutritious food and its low-fat content. To satisfy the consumer demand the export rates have increased considerably. Because chicken meat is highly perishable and its shelf life is relatively short even in refrigeration storage, the food industry must apply modern preservation methods to extend its shelf life considering the rapid loss of quality and freshness it’s due to the biochemical and microbial mechanisms (Boziaris et al., 2011; Mantilla et al., 2011; Kapetanakou et al., 2014). Edible coatings (ECs) have been used as an alternative method to improve the quality and extend the shelf life of fruit, vegetables, and food of animal origin (Suseno et al., 2014; Wu, 2014). They are classified according to their origin as proteins, lipids or polysaccharides (Khanafari et al, 2008; Sánchez-Drtega et al., 2014). Chitosan, which is derived from the deacetylation of chitin, is the most widely used polymer in EC production because of its broad applicability and characteristics, including its ability to form a film and non-toxic property (Mirabella et al., 2014; Suseno et al., 2014). Chitosan edible films provide some characteristics that help to preserve the freshness in meat; additional, these types of films present some antioxidant activity and act like antimicrobial agents against pathogens and spoilage bacteria in foods (López-Mata et al., 2015). The antimicrobial and antioxidant compounds in edible coatings address many of the health and environmental concerns of consumers (Cao et al., 2013; Qin et al., 2013). Nevertheless, despite of these properties of chitosan edible films, some plant extracts have been added because their properties. Tomato plant (leave and steem) represent an agro-industrial byproduct because is discarded after harvesting, however, it possesses bioactive substances with interesting properties (Silva-Beltrán et al., 2015). As bioactive agents incorporated into films, plant extracts, has received attention due to their phenolic content and high antioxidant capacity, which can improve food safety and quality (Huang et al., 2014).

Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage