4.5 Article

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

Journal

FOOD SCIENCE & NUTRITION
Volume -, Issue -, Pages -

Publisher

WILEY
DOI: 10.1002/fsn3.3686

Keywords

antimicrobial coatings; meat; nanoparticle; packaging; shelf life

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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.
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.

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