TY - JOUR
T1 - Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets
AU - Sabzipour-Hafshejani, Forouzan
AU - Mirzapour-Kouhdasht, Armin
AU - Khodaei, Diako
AU - Taghizadeh, Mohammad Sadegh
AU - Garcia-Vaquero, Marco
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/8
Y1 - 2022/8
N2 - This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
AB - This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
KW - active coating
KW - edible biopolymers
KW - fish gelatin hydrolysates
KW - poultry
KW - whey protein
UR - http://www.scopus.com/inward/record.url?scp=85137557495&partnerID=8YFLogxK
U2 - 10.3390/polym14163371
DO - 10.3390/polym14163371
M3 - Article
AN - SCOPUS:85137557495
SN - 2073-4360
VL - 14
JO - Polymers
JF - Polymers
IS - 16
M1 - 3371
ER -