Development of chitosan edible film incorporated with curry leaf and kesum for the packaging of chicken breast meat
-
Published:2022-08-15
Issue:
Volume:
Page:91-104
-
ISSN:2672-7277
-
Container-title:Asia Pacific Journal of Molecular Biology and Biotechnology
-
language:en
-
Short-container-title:APJMBB
Author:
Kong Ianne1, Heng Zi Wen1, Pui Liew Phing1
Affiliation:
1. Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
Abstract
Edible film is commonly applied on meat products. In this study, kesum leaf extract (KE) and curry leaf extract (CLE) were incorporated into chitosan based film, in varying concentrations of KE and CLE to determine the physicochemical, mechanical and antimicrobial properties of chitosan film formed. Therefore, the purpose of this research was to assess and compare the effect of chitosan film incorporated with CLE and KE on microbiological properties of chicken breast meat. Increase in KE and CLE concentrations leads to the decrease in mechanical strength of the chitosan film, while increased in its water solubility. In addition, the addition of KE and CLE to the chitosan films produced film that is darker, greener and less yellowish in colour compared to plain films. Increased KE and CLE concentrations increase the inhibition zone against Staphylococcus aureus and Salmonella spp. in terms of antimicrobial activity. In storage test, control and sample (chicken breast meat wrapped with chitosan film incorporated with 2.0% (w/v) KE and 2.0% (w/v) CLE) were kept at 4°C for 14 days. The sample were reported to have pH values, mesophilic and psychrotrophic total plate counts that were considerably lower than control during the storage time. The sample coated with chitosan film incorporated with 2.0% (w/v) of KE and 2.0% (w/v) CLE improved the storage life of chicken breast meat by at least 2 days. Chitosan films incorporated with KE and CLE held enormous promise as active packaging materials for meat preservation.
Funder
Ministry of Higher Education, Malaysia
Publisher
Malaysian Society for Molecular Biology and Biotechnology
Subject
Molecular Biology,Biotechnology
Reference47 articles.
1. Abdollahi, M., Rezaei, M., & Farzi, G. 2012. A novel active bio nanocomposite film incorporating rosemary essential oil and nano clay into chitosan. Journal of Food Engineering 111: 343–350. 2. Ahmad, R., Baharum, S. N., Bunawan, H., Lee, M., Noor, N. M., Rohani, E. R., Ilias, N., & Zin, N. M. 2014. Volatile profiling of aromatic traditional medicinal plant, Polygonum minus in different tissues and its biological activities. Molecules 19: 19220–19242. 3. Bansode, D. S., & Chavan, M. D. 2014. Phytochemical screening and antibacterial activity of curry (Murraya Koenigi) leaf extracts against enteric pathogens. World Journal of Pharmaceutical Sciences 2: 1075–1079. 4. Baskaran, C., Ratha, V., & Kanimozhi, D. 2011. Screening for antimicrobial activity and phytochemical analysis of various leaf extract of Murraya koenigii. International Journal of Research in Ayurveda & Pharmacy 2: 1807–1810. 5. Bazargani-gilani, B., Aliakbarlu, J., & Tajik, H. 2015. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innovative Food Science and Emerging Technologies 29: 280–287.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|