The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet

Chitosan is considered as a functional packaging component for maintaining the quality and increasing the shelf life of perishable foods include meat, poultry, fish, dairy products, and all cooked leftovers. The present study was conducted to evaluate edible coating of chitosan (2%) containing ethanolic extract of propolis (1% and 2%) on microbiological (mesophilic aerobic, psychrotrophic, lactic acid bacteria, coliforms, and Staphylococcus aureus counts), chemical (TBARS, TVN and Peroxide values) and sensory (odor, color, texture, taste, and overall acceptance) properties of chicken fillet. Microbial analysis showed that coating had a significant reducing effect on growth of bacteria during 12 days at 4 degrees C. Besides, the increase of TBARS, Total volatile nitrogen, and peroxide value of samples coated by chitosan and ethanolic extract of propolis was less than control group. According to our results, chitosan and propolis can be used to enhance the shelf life of fillet and maintain its quality. Practical applicationsPropolis is used for infections caused by bacteria, viruses, fungus, and by single-celled organisms called protozoans. Propolis is also used as an antioxidant and anti-inflammatory agent. Ethanol extract of propolis improve the properties of chitosan edible coating in chicken fillet preservation. The chitosan coating incorporated with ethanolic extract of propolis can improve the microbial, chemical, and sensory quality of food and enhance the shelf life of them by synergistic effects.