The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4 degrees C for 12?days. The results indicated that double-active gelatin-calcium alginate coatings had significant (p?C to develop novel and practical coatings for meat and meat products.

Automated summary

This study evaluated the effects of gelatin coatings containing chitosan nanoparticles in combination with calcium-alginate coatings on the quality and shelf life of chicken breast meat. The results showed that the double-active gelatin-calcium alginate coatings significantly improved the quality of the chicken breast meat during 12 days of storage at 4°C.