Document Type : Original Article
Authors
1
1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt 2 National Food Safety Authority, Egypt.
2
Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia 13736, Egypt.
3
Department of Food Hygiene, Animal Health Research Institute, Shebin El –Kom Branch, Agriculture research center, Egypt.
4
Department of Chemistry, Animal Health Research Institute, shebin El –Kom branch, Agriculture research center, Egypt
5
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt
Abstract
Edible coatings offer a great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Its application is becoming an increasing focus of research with the potential to improve the quality and shelf life of meat products. So, the aim of the present study was to evaluate impacts of duplicated Carboxymethylcellulose (CMC) and pullulan (Pu) edible coating fortified by natural extracts; Moringa [(Moringa oleifera)(Mo)], Cedar [(Atlantic cedar) (Cd)], and mixture of them, on quality and shelf life chill stored turkey fillet. Bacteriological (total bacterial count, psychrotrophic count, coliform count, and staphylococcus aureus count), physicochemical (pH, TBA, and TVB-N), and sensory analysis (colour, odour, texture, and overall acceptability) of coated groups showed a significant difference (p < 0.01) with control un-coated group. Among the treated samples, CMC:Pu incorporated with Moringa showed the highest reduction in total bacterial count, as the mean count decreased from 6.05 ± 0.1 to 2.95 ± 0.1 (log cfu/gm) at the end of storage period while, psychrotrophic count, coliform count, and staphylococcus aureus count not detected at 12th , 10th and 8th day of storage, respectively followed by CMC:Pu incorporated with mixture of Moringa and cedar, then CMC:Pu incorporated with cedar. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control un-coated samples. Moreover, Sensory evaluation revealed good quality and acceptability characteristics in coated groups. Application of edible coating enriched with natural bioactive compounds improves quality
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