Research on the Development and Application of Antimicrobial Food Coatings to Maintain Quality and Increase the Shelf Life of Poultry Meat

Preserving the quality, improving safety, and extending the shelf life of food products are priority directions of healthy nutrition development. To prolong the shelf life of products, the technology of refrigerated processing and maintenance at reduced temperature is used, which allows us to increase the shelf life of products and reduce their weight loss. However, chilled meat has a limited shelf life. One of the effective ways to preserve quality and reduce weight loss during chilled storage is the treatment of the product surface with protective food film–forming compositions (FFC) based on surface-active and antimicrobial substances. Studies were conducted to evaluate the effectiveness of lactic acid of different concentrations (0.5–2.0%) and bacteriocin nisin (0.025%) in the composition of FFC-10 on the reduction of total contamination and pathogen contamination of broiler chicken half-carcasses during chilled storage. The values of active acidity and redox potential in solutions of different composition of FFC-10 on the growth and development of potential contaminants of food raw materials were determined. By means of microscopy changes in the integrity of the structure of FFC-10 during storage were studied. The obtained data will allow us to optimize the use of protective film–forming compositions for creation of biotechnology of poultry processing in order to preserve the quality and increase the shelf life of poultry meat during chilled storage.