Open AccessPullulan or chitosan based active coating by incorporating polyphenols from lemon peel in raw poultry meat
Author(s) -
Vishva Maru,
Seema Gupta,
Vaijayanti Ranade,
Prasad S. Variyar
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04841-4
Subject(s) - shelf life , food science , pullulan , thiobarbituric acid , chemistry , lipid oxidation , chitosan , raw material , polyphenol , antioxidant , lipid peroxidation , polysaccharide , biochemistry , organic chemistry
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.