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Khademi Shurmasti, D., Zakeri, M., Alizadeh Karsalari, A. (2025). The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat. Electronic and Cyber Defense, (), -.
Dariush Khademi Shurmasti; Mehdi Zakeri; Abdollah Alizadeh Karsalari. "The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat". Electronic and Cyber Defense, , , 2025, -.
Khademi Shurmasti, D., Zakeri, M., Alizadeh Karsalari, A. (2025). 'The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat', Electronic and Cyber Defense, (), pp. -.
Khademi Shurmasti, D., Zakeri, M., Alizadeh Karsalari, A. The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat. Electronic and Cyber Defense, 2025; (): -.

The effect of active coating based on polysaccharide and protein biopolymers on the shelf life of chicken meat

علوم و فنون بسته‌بندی
Articles in Press, Accepted Manuscript, Available Online from 13 July 2025
Document Type: Original Article
Authors
Dariush Khademi Shurmasti* 1; Mehdi Zakeri2; Abdollah Alizadeh Karsalari3
1Dep. of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
2Dep. Agriculture, Savadkooh Branch, IAU, Savadkooh, Iran
3Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, IRAN
Receive Date: 15 August 2024,  Revise Date: 06 January 2025,  Accept Date: 07 January 2025 
Abstract
Considering the substrates used, the effectiveness of additives is influenced in active packaging. This study aimed to investigate the effectiveness of ascorbic acid (Vit C) and propyl gallate (PG) in alginate- and caseinate-based biopolymers as active packaging on the shelf life of chicken fillets. The treatments included chicken fillets without coating (control) and with active packaging of sodium alginate or sodium caseinate, each containing Vit C or PG, a total of five treatments, were analyzed in the form of a randomized complete block design. An immersion method was used to coat fillets with each solution and, then kept at refrigerated storage for 12 days. Sampling was periodically done to assess microbiological, chemical and oxidative indicators. The results showed that active packaging increased the shelf life of fillets. Meanwhile, sodium alginate had a better performance than sodium caseinate and was able to increase the shelf life of fillets for at least 3 days. The lowest changes and final amount of mesophilic bacteria (5.75 log cfu/g), psychrophilic bacteria (4.13 log cfu/g), pH (5.80) and total volatile nitrogen compounds (14.90 mg/100g) in fillets with active packaging of sodium alginate containing Vit C and The lowest peroxide value (4.37 meq/kg) and thiobarbituric acid index (0.80 mg MDA/kg) were also seen in fillets with active alginate coating containing PG (p<0.05). The type of active packaging had no significant effect on the water-holding capacity of fillets. In general, it is possible to use sodium alginate-based active packaging containing Vit C, as the allowed and safe additive, to extend the shelf life of chicken fillets as an alternative to conventional traditional polymers.
Keywords
Alginate; Ascorbic acid (Vit C); Active packaging; Propyl Gallate (PG); Caseinate
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