Study of the effect of food coatings based on monoglycerides with the inclusion of biopreservatives in their composition on the microbiological safety during storage of chilled poultry meat

One effective approach to preserving quality and reducing weight loss in cold storage is applying food film-forming compositions (FFCs) containing surfactants and antimicrobial agents. This study evaluated the incorporation of lactic acid and bacteriocins synthesized by Lactococcus lactis ssp. lactis (nisin and the LGS preparation from recombinant strain F-116) into a monoglyceride-based coating to enhance the microbiological safety of poultry meat during refrigerated storage (0–2 °C). Experimental data also examined the influence of bio-preservatives on active acidity (pH) and redox potential (Eh) of FFCs. Model experiments with light and electron microscopy showed structural changes in FFCs during storage. Results demonstrated that a multicomponent formulation combining a lipid matrix, organic acid, and bacteriocin follows the hurdle technology principle, where each factor contributes to the preservative effect. Such coatings, in combination with refrigeration, represent a promising alternative to synthetic preservatives for maintaining quality and extending shelf life of chilled poultry meat.