Edible Coating Chitosan as an Antimicrobial in the Thawing Process of Frozen Broiler Chicken Carcasses with Different Shelf Life
Abstract
This study aims to determine the amount of chitosan edible coating concentration best used as antimicrobial during the thawing process of frozen broiler chicken carcass in different shelf lives. This study used a completely randomized factorial design (RALF) which consisted of two factors, namely factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of chitosan edible coating (0.1 %, 1.5%) with 12 treatments and five replications. The total microbial count, pH, percentage of drip loss, and cooking losses of each sample were evaluated. The obtained data were analyzed using Two Way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that frozen chicken carcasses using chitosan edible coating during thawing had a lower pH (P<0.05) than without chitosan. The use of 1.5% chitosan edible coating showed the best results (P<0.05) in inhibiting microbial growth, reducing drip loss and cooking shrinkage of frozen chicken carcass during storage of 1, 2 and 3 months. It was concluded that the use of chitosan edible coating was effective as an antimicrobial during thawing.
Keywords
Full Text:
PDFReferences
Abdel-Naeem, H. H. S., Zayed, N. E. R., & Mansour, H. A. (2021). Effect of chitosan and lauric arginate edible coating on bacteriological quality, deterioration criteria, and sensory attributes of frozen stored chicken meat. Lwt, 150(May), 111928. https://doi.org/10. 1016/j.lwt.2021.111928
Ahmed, N., Dora, K. C., Chowdhury, S., Sarkar, S., & Mishra, R. (2017). Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperatura. Journal of Applied and Natural Science, 9(4), 2175-2181. http://dx.doi.org/10.31018/jans.v9i4.1506.
Akhtar, S., Khan, M. I., & Faiz, F. (2013). Effect of thawing on frozen meat quality: A comprehensive review. Pakistan Journal of Food Sciences, 23(4), 198-211.
Alam, J., Murshed, H., Rahman, S., & Oh, D. (2018). Effect of chitosan on quality and shelf life of beef at refrigerated storage. Bangladesh Journal of Animal Science, 46(4), 230–238. https://doi.org/10.3329/bjas.v46i4.36963
Algarni, E. H. A., Elnaggar, I. A., Abd El-Wahed, A. E. W. N., Taha, I. M., Al-Jumayi, H. A., Elhamamsy, S. M., Mahmoud, S. F., & Fahmy, A. (2022). Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits. Polymers, 14(11), 1–16. https://doi.org/10.3390/polym14112227
Alhuur, K. R. G., Juniardi, E. M., & Suradi, K. (2020). Efektivitas Kitosan sebagai Edible Coating Karkas Ayam Broiler. Jurnal Teknologi Hasil Peternakan, 1(1), 17. https://doi.org/10.24 198/jthp.v1i1.24093
Ali, S., Rajput, N., Li, C., Zhang, W., & Zhou, G. (2016). Myowater in Broiler Chickens. Brazilian Journal of Poultry Science, 18(1), 035–040.
Augustyńska-Prejsnar, A., Ormian, M., & Sokołowicz, Z. (2018). Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods. Journal of Food Quality, 2018. https://doi.org/10.1155/2018/6754070
Azizkhani, M., Kavosi, S., & Partovi, R. (2023). Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration. Food Science and Nutrition, February, 1–13. https://doi.org/10.1002/fsn3.3432
Badan Pusat Statistik. (2022). Distribusi Perdagangan Komoditas Daging Ayam Ras.8201020.
Badan Standar Nasional. (2010). Ayam Broiller. SNI 01-4258-2010. Dewan Standardisasi Nasional, Jakarta.
Bailey, J. S., Lyon, B. G., Lyon, C. E., & Windham, W. R. (2000). The microbiological profile of chilled and frozen chicken. Journal of food protection, 63(9), 1228-1230.
Bodner-Montville, J., Ahuja, J. K., Ingwersen, L. A., Haggerty, E. S., Enns, C. W., & Perloff, B. P. (2006). USDA food and nutrient database for dietary studies: released on the web. Journal of Food Composition and Analysis, 19, S100-S107.
Bourre, J.M. (2005). Where to find omega-3 fatty acids and how feeding animals with diet enriched in omega-3 fatty acids to increase nutritional value of derived products for human: what is actually useful. J Nutr Health Aging, 9(4), 232-42.
BPOM, R. & PerKa, B. P.O.M. (2016). No 16 Tahun 2016 tentang Kriteria mikrobiologi dalam pangan olahan.
BPOM. Berbahaya, B., Makanan, B. P. O. D., & Indonesia, R. (2006). Pedoman Kriteria Cemaran Pada Pangan Siap Saji dan Pangan Industri Rumah Tangga.
Chang, L., Li, Y., Bai, X., Xia, X., & Xu, W. (2023). Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles. Foods, 12(4). https://doi.org/10.3390/foods12040717
Chen T., Zhu Y., Wang P., Han M., Wei R., Xu X., Zhou G. (2016). The use impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle. Meat Sci., 116. 151- 157.
Darmadji P, Izumimoto M. (1994). Effect of chitosan in meat preservation. Meat Science, 38(2),243–254.
Dewi, E.S., El Latifa, S., Fawwarahly, F. and Kautsar, R. (2016). Kualitas mikrobiologis daging unggas di RPA dan yang beredar di pasaran. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(3), 379-385.
Doulgeraki, A.I., Ercolini, D., Villani, F. and Nychas, G.J.E. (2012). Spoilage microbiota associated to the storage of raw meat in different conditions. International journal of food microbiology, 157(2), 130-141.
El Nasri Iman, M., Ahmed, O. S., Y.A., Sabiel. (2015). Microbial quality of frozen chicken meat in khartoum State-Sudan. Medicine 2015,9,10.
Eldaly, E., Mahmoud, F.A. and Abobakr, H.M. (2018). Preservative effect of chitosan coating on shelf life and sensory properties of chicken fillets during chilled storage. Journal of Nutrition and Food Security, 3(3), 139-148.
Gambuteanu C., Borda D., Alexe P. (2013). The effect of freezing and thawing on technological properties of meat: review. J. Agroaliment. Proc. Technol., 19 (1), 88-93.
Han, J.H. ed. (2005). Innovations in food packaging. Elsevier.
Han, J.H. (2002). Protein-based edible films and coatings carrying antimicrobial agents. Protein-based films and coatings, 485-499.
Hassan, B., & Muhamad, N. (2022). Physical and chemical properties of breast chicken meat subjected to different freezing and refreezing storage periods. Article in International Journal of Special Education, November. https://www.researchgate.net/publication/365227820
Hathout, A.S. and Aly, S.E. (2010). Role of lactic acid bacteria as a biopreservative agent of Talbina. Journal of American Science, 6(12), 889-898.
Ilham, M., Fitra, D. and Suryani, P. (2017). Preferensi konsumen dalam memilih daging ayam broiler di pasar tradisional Kecamatan Kampar, Kabupaten Kampar, Provinsi Riau. In Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner (pp. 491-499).
Jama, N., Muchenje, V., Chimonyo, M., Strydom, P. E., Dzama, K., & Raats, J. G. (2008). Cooking loss components of beef from Nguni, Bonsmara and Angus steers. African Journal of Agricultural Research, 3(6), 416-420.
Jumaa, M., Furkert, F. H., & Müller, B. W. (2002). A new lipid emulsion formulation with high antimicrobial efficacy using chitosan. European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V, 53(1), 115–123. https://doi.org/10.1016/s0939-6411(01)00191-6.
Karsli, B., Caglak, E., & Prinyawiwatkul, W. (2021). Effects of high‐molecular‐weight chitosan coating prepared in different solvents on quality of catfish fillets during 6‐month frozen storage. Journal of Food Science, 86(3), 762-769.
Karsli, B., Caglak, E., & Prinyawiwatkul, W. (2021). Effects of high‐molecular‐weight chitosan coating prepared in different solvents on quality of catfish fillets during 6‐month frozen storage. Journal of Food Science, 86(3), 762-769.
Kenawi, M.A., Zaghlul, M.M.A. & Abdel-Salam, R.R. (2011). Effect of two natural antioxidants in combination with edible packaging on stability of low fat beef product stored under frozen condition. Biotechnology in Animal Husbandry, 27(3), 345-356.
Khare, A. K., Abraham, R. J. J., Rao, V. A., Babu, R. N., & Ruban, W. (2017). Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions. Indian Journal of Animal Research, 51(3), 603–610. https://doi.org /10.18805/ijar.v0iOF.7834.
Leygonie, C., Britz, T.J. & Hoffman, L.C. (2012). Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis. Meat Science, 91(3), 364-368.
López-Mata, M.A., Ruiz-Cruz, S., Ornelas-Paz, J.D.J., Cira-Chávez, L.A. & Silva-Beltrán, N.P., (2015). Antibacterial and antioxidant properties of edible chitosan coatings incorporated with essential oils. International Journal of Pharma and Bio Sciences, 6(4), P251-P264.
Lund, M. N., Heinonen, M., Baron, C. P., & Est´evez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research, 55(1), 83–95. https:// doi.org/ 10.1002/mnfr.201000453
Mahmoud, D.H., Mahmoud, H.B., El-Nawawi, F.A.M. & Abdel-Naeem, H.H.S. (2021). Impact of thawing methods on the bacteriological quality of chicken meat. International Journal of Veterinary Science, 10(3), 214-219.
Mashat, B. H., Attala, O. A., El-Khawas, K., & Kassem, G. M. A. E. (2022). Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses. Revista Brasileira de Ciencia Avicola, 24(1), 1–8. https://doi.org/10.1590/1806-9061-2020-1440
Miwada I, Sumerta N. (2015). Teknologi Pembekuan Daging: Bentuk Selamat Dari Pembusukan. Karya Ilmiah, Fakultas Peternakan Universitas Udayana, Denpasar.
Oliveira, M.R., Gubert, G., Roman, S.S., Kempka, A.P. and Prestes, R.C. (2015). Meat quality of chicken breast subjected to different thawing methods. Revista Brasileira de Ciência Avícola, 17(2),165-171.
Ouyang, Q., Liu, L. H., Zareef, M., Wang, L., & Chen, Q. S. (2022). Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork. LWT - Food Science and Technology, 160, Article 113304.https://doi.org/10.1016/j.lwt.2022.113304
Petrou, S., Tsiraki, M., Giatrakou, V. and Savvaidis, I.N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International journal of food microbiology, 156(3), 264-271.
Rubio, N. K., Quintero, R., Fuentes, J., Brandao, J., Janes, M., & Prinyawiwatkul, W. (2018). Antimicrobial activities of high molecular weight water-soluble chitosans against selected Gramnegative and Gram-positive foodborne pathogens.International Journal of Food Science and Technology, 53, 2349–2356. https://doi.org/10.1111/ijfs.13827.
Sathivel, S. (2005). E: Food Engineering and Physical Properties Chitosan and Protein Coatings Affect Yield, Moisture Loss, and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha). Science, 70(8).
Sotoudeh, B., Azizi, M.H., Mirmajidi Hashtjin, A., Pourahmad, R. and Tavakolipour, H. (2020). Evaluation of chitosan-nisin coating on quality characteristic of fresh chicken fillet under refrigerated conditions. Journal of Agricultural Science and Technology, 22(1), 135-146.
Standar Nasional Indonesia (SNI). (2009). Standar Nasional Indonesia (SNI) No: 7388-2009 tentang Batas Maksimum Cemaran Mikroba dan Batas Maksimum Residu Dalam Bahan Makanan Asal Hewan, Badan Standarisasi Nasional, Jakarta.
Suwattitanun, W. and Wattanachant, S. (2014). Effect of various temperature and storage time during process on physical quality and water-holding capacity of broiler breast meat. KKU. Res. J. 19(5), 628-635.
Varela, P. and Kizsman, S.M. (2011). Hydrocolloids in fried foods. A rev. J. Food Hydrocolloids. 25: 1801-1812.
Wei, R., Wang, P., Han, M., Chen, T., Xu, X., & Zhou, G. (2017). Effect of freezing on electrical properties and quality of thawed chicken breast meat. Asian-Australasian journal of animal sciences, 30(4), 569.
Yang, Y., Wang, W., Zhuang, H., Yoon, S.-C., & Jiang, H. (2018). Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets. Applied Sciences, 8(4), 640.
Yu, Z., Alsammarraie, F.K., Nayigiziki, F.X., Wang, W., Vardhanabhuti, B., Mustapha, A. & Lin, M. (2017). Effect and mechanism of cellulose nanofibrils on the active functions of biopolymer-based nanocomposite films. Food Research International, 99, 166-172.
Zhang, M., Li, F., Diao, X., Kong, B. & Xia, X. (2017). Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Meat science, 133, pp.10-18.
Zheng, K., Li, B., Liu, Y., Wu, D., Bai, Y., & Xiang, Q. (2023). Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. Lwt, 176 (November 2022), 1–10. https://doi.org/10.1016/j.lwt. 2023.114547
Zhuang, H. X., Han, Y. He. (2016). Microbiological analysis of raw chicken during storage in a controlled atmosphere at different temperatures. Poultry Science, 95(9),2012-2020.
DOI: https://doi.org/10.24198/jit.v23i2.49493
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
JURNAL ILMU TERNAK INDEXED BY:
.png)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.