The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage.

Document Type : Original Research

Authors

1 Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

2 Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.

3 Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Abstract

Efficacy of an edible coating based on sodium alginate and mixed up with essential 
oil 1% of either thyme or cinnamon oil on the quality, shelf life and microbiological
safety on chicken breast fillets stored at 4 ºC for 12 days , as well as cinnamon oil on 
fresh sliced apple throughout the storage period at 4 ºC for 15 days were investigated.
Data indicated that coating solution based on 3% sodium alginate incorporated with either 
1% thyme or cinnamon oil had the maximum antimicrobial action (P<0.05) against 
pathogenic bacteria, yeast, and mold. According to the results coated chicken breast fillets 
sample showed good quality with lower TBARS, TVBN, weight loss, lower L*
and a *
values and higher WHC until 12 day of storage. Also, adding cinnamon oil to sodium 
alginate enhanced the sensory quality and increase the shelf life of fresh sliced apple 
during preservation.

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