| dc.description.abstract | Background and purpose: Apex of studies conducted about the edible
coatings and films is related to 1980 to 1990 decade. However, this kind of
coatings have more practical aspect at present era. Also the effect of
lactoperoxidase enzyme as antimicrobial substance especially against gramnegative bacteria in milk has been proved long times ago. Thus, the present study
investigated the impact of alginate coating incorporated with lactoperoxidase
system (LPOS) on reducing the microbial and chemical spoilage of chicken breast
fillet.
Material and methods: In this experimental study, after preparation of edible
alginate coating, lactoperoxidase system solution was added to coating solution in
levels of 2, 4 and 6%. Finally, samples were treated and preserved in refrigerator
for 16 days. During this period microbial, chemical and sensory evaluations were
accomplished on the samples on days 0, 4, 8, 12 and 16 and the difference
between the coated samples with the control sample (without coating) at the level
of 95% was evaluated. Totally, 50 samples of chicken breast were investigated.
Results: The results of chemical tests represented that these coatings (especially
A-L 6), despite the effect on decreasing the formation of total volatile basic
nitrogen (TVB-N) compounds (27.82 for control samples without any coating and
21.72 mg N/100 g for A-L 6 samples), had not significant impact on the lipolysis
and the oxidation parameters. However, the LPOS- alginate coating introduced
itself as a high antibacterial agent against Enterobacteriaceae, Pseudomonas
aeruginosa and aerobic mesophilic bacteria (AMB), so that the difference of 4.61,
2.63 and 2.79 log between the samples of A-L 6 and control, respectively at the
number of mentioned bacteria on the last day is considerable. Also, A-L 6 samples
got the acceptable results by sensory panel. In this regard, general acceptability of
A-L 0 and A-L 6 samples were 3.21±0.36 and 6.23±0.38, respectively on the last
day which are significantly different (P < 0.05).
Conclusion: It was shown that this type of coating didn’t play a major role on
decreasing the rate of oxidation and lipolysis indexes. But they are caused theV
impressive inhibitation on producing of TVB-N especially in higher levels of
lactoperoxidase system. In association with microbial tests also alginatelactoperoxidase coating had lowering effect on growth rate of bacterial groups
with the exception of lactic acid bacteria. | en_US |
