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

Abstract The aim of this study was to evaluate the effects of chitosan-tomato plant extract (C-TPE) edible coating (EC) applications on the physicochemical, microbiological, sensory and antioxidant capacity of chicken during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol and TPE (0.1 and 0.3%) were tested. The slices were submerged for 1 minute in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. At the end of the storage period, the treatments exhibited the greatest physicochemical and microbiological effects in the slices, reducing the microbial population relative to the control. The T2 treatment exhibited the highest antioxidant capacity, total phenolic content and overall acceptance. The results demonstrate that the application of C with the addition of a natural extract, such as those from the tomato plant, can be an alternative method for preserving chicken meat.

摘要 本研究旨在评估壳聚糖-番茄植株提取物（chitosan-tomato plant extract, C-TPE）可食性涂层（Edible Coating, EC）对冷藏期间鸡肉的理化、微生物、感官及抗氧化能力的影响。研究测试了以1%壳聚糖、1%乙酸、甘油以及0.1%和0.3%番茄植株提取物（tomato plant extract, TPE）制备的可食性涂层。将鸡肉切片分别浸入不同处理液中1分钟：T1为1%壳聚糖（C）溶液；T2为1%壳聚糖+0.1%番茄植株提取物溶液；T3为1%壳聚糖+0.3%番茄植株提取物溶液；T4为对照组。随后将样品置于4℃下冷藏。贮藏期结束后，各处理组鸡肉切片在理化与微生物学指标上均表现出优于对照组的效果，可降低微生物种群数量。其中T2处理组的抗氧化能力、总酚含量及综合接受度均为最高。研究结果表明，添加番茄植株提取物等天然提取物的壳聚糖涂层，可作为鸡肉保鲜的替代方案。