Vol. 12, Issue 6 (2023)

Author(s):
Rutuja G Mhaske, RC Ranveer, Sanjivanee V Motghare, SB Patange, NB Rathod and Shahid J Mulani

Abstract:
The demand for the fresh meat is increasing day by day and its shelf life is important as per as the retailers point of view. The present research focused to improve self-life of fresh chicken meat by edible coating with chitosan and turmeric powder emulsion. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5%) containing turmeric powder (0.25%, 0.50%, 0.75%, 1.0% and 1.25%) as antimicrobial and antioxidant agent on the quality parameters and shelf life of poultry meat during refrigerated storage. The result showed that the incorporation of turmeric into chitosan coating significantly increase the antioxidant capacity, especially for 1% chitosan and 1.25% turmeric powder, reported 23.62% antioxidant activity. Coated poultry meat had, significantly, the highest inhibitory effects against microbial growth (S. typhimurium). After coating meat as well as uncoated samples were stored at refrigerated storage and evaluated for physiochemical, microbiological, and organoleptic attributes at regular interval of 2 days. The poultry meat sample without coating was spoiled within 2 days. The results revealed that applied of chitosan – turmeric powder coating had no significant effect on proximate composition among treatments. The lowest TPC count was reported in sample T2R5 (1% chitosan + 1.25% turmeric coating) i.e.1.15 × 10³ cfu/g, however lowest yeast and mould was reported in sample T3R5 (1.5% chitosan + 1.25% turmeric coating) i.e. 2.83 cfu/g after 10 days refrigerated storage. Organoleptic attributes of coated samples also showed the highest overall acceptability scores for treatment T2R5. Therefore, the incorporation of turmeric powder into chitosan coating could be effectively used for improving stability and shelf life of poultry meat at refrigerated storage.