Extending shelf life and developing palatability of chicken meat by coating active edible film

zIn this study, the active film (AF) was produced from sodium caseinatestarch mixture (1:1) by adding salt, garlic extract, black pepper, and bay laurel oil.AF exhibited significant antibacterial activity against Salmonella.Coating chicken meats with active film reduced the total number of mesophilic and coliform bacteria by about 2.6 log cfu/g units during refrigerated storage.After 19 days, the psychrophiles count of the unwrapped meat increased from 6.80 cfu/g to 10.67 cfu/g, while the psychrophiles count of the AF-coated sample increased only to 8.13 cfu/g.Plane sodium caseinate-starch film (PF) and AF coatings increased the shelf life of chicken meat stored at +4 C from 8 days to 11 and 19 days, respectively.On day 4, the samples were roasted at 200 C for 30 minutes.Both PF and AF film reduced cooking loss and instrumental tenderness.While chicken meat pre-coated with PF was evaluated as softer, meat coated with AF was considered more delicious by the panelists.Bu almada sodyum kazeinat-niasta karmna (1:1) tuz, sarmsak z, karabiber ve defne yapra ya ilave edilerek aktif film (AF) retilmitir.AF, Salmonella'ya kar nemli antibakteriyel aktivite gstermitir.Pili etlerini aktif filmle sarmak, buzdolab koullarnda toplam mezofilik ve koliform bakteri saysn yaklak 2.6 log cfu/g birim azaltmtr.19 gn sonra, ambalajsz etin psikrofil says 6.80 cfu/g'den 10.67 cfu/g'ye ykselmiken, AF sarl numunenin psikrofil says 8.13 cfu/g'ye ykselmitir.Sade sodyum kazeinat-niasta filmi (PF) ve AF ile sarma, +4 C'de saklanan pili etinin raf mrn srasyla 8 gnden 11 ve 19 gne karmtr.4. gn