Efficacy of <i>Allium stracheyi</i> extract infused edible coating in controlling oxidative stability and microbial degradation in chicken meat patties

There is a gradual shift in consumers' attitudes towards the use of natural food preservatives due to growing awareness for healthy and safe food. The current investigation aimed to develop sodium alginate edible coating (SDG-EC) infused with Allium stracheyi (AS) extract to control the oxidative and microbial degradation of chicken meat patties (CP) during 15 days of storage at 4±10C. The AS extract was made using lyophilization and cold extraction with 50% hydroethanol. FTIR analysis revealed the presence of several functional groups, such as -OH, -COOH, C-H, C=O, etc., in AS extract, suggesting the existence of bioactive components. The final treatments were C (uncoated chicken patties), T1 (Chicken patties coated with SDG-EC), T2 (Chicken patties coated with 1% AS SDG-EC), and T 3 (chicken patties coated with 2% AS SDG-EC). The results showed that throughout storage, Cs pH was significantly greater (p<0.05). On the 15th day, T3 had a relatively lower pH than other treatments. T3 TVB-N (mg/100g) and Thiobarbituric acid reacting substance (mg MDA/1000g) readings were noticeably lower than those of C, T1, and T2. In comparison to C, total plate count decreased significantly (p<0.05) in T1, T2, and T3. Yeast, mold, and S. aureus were not found on the first or fifth day. The yeast, mold, and S. aureus (cfu/g) of T2 and T3 considerably decreased on the 10th and 15th day. Throughout storage, no coliforms were found in any treatment. It was concluded that A. stracheyi-infused edible coating successfully maintained the oxidative and microbial quality of CP for 15 days at 4±10C.