Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fillet

Document Type : Original Article


Faculty of Veterinary Medicine, Department of meat Hygiene and Control, Benha University, Qaluobia 13736, Egypt


Meat products are susceptible to contamination with spoilage and pathogenic bacteria that has risk to cause hazards to consumer. One of the novel strategies to control these hazards during storage is using edible coating that can be fortified bioactive compounds. Aim of this study was to prepare a bioactive edible coating from CMC fortified with Echinacea purpurea (EP) and green coffee (GC) extracts, and evaluate its effect microbiological quality, physic-chemical and sensory attributes of chilled chicken fillets.
It was found that values of APC in coated groups were decreased in GC/CMC, EP/CMC, and GC/EP/CMC from 5.19, 5.15, 5.01 to 3.64, 3.29, and 3.01 (log cfu/g), respectively. While the values were decreased from 3.01, 2.95 and 2.75 to 2.79, 2.24 and 2.14 (log cfu/g) in GC/CMC, EP/CMC, and GC/EP/CMC coated groups, respectively. Moreover, the higher reduction of psychrotrophic and staphylococcal counts appeared in GC/CMC, EP/CMC, and GC/EP/CMC coated groups. Concerning physicochemical and sensory quality, EP and GC coated groups showed accepted levels till 18th day of storage if compared to plain coated and uncoated groups that refused at 9th day of storage. In a conclusion, CMC fortified with GC and PE enhanced microbiological, physicochemical and sensory quality of chicken fillets.


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