Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets

This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antioxidant activity and lowest oxidation and microbial levels. These coated samples also exhibited superior color stability (L*, a*, b*) and received higher sensory scores for appearance, texture, taste, and overall acceptability throughout 14 days of refrigeration. The coating effectively enhanced the physicochemical and microbiological stability of chicken nuggets, indicating the potential of FG and AE as natural, halal, and sustainable alternatives to synthetic preservatives for improving meat product quality. Fish gelatin-ajwain coatings improved antioxidant stability in refrigerated chicken nuggets. TBARS and POV values significantly dropped in AE2%+FSG3%-coated nuggets vs. control. Microbial growth was lowest in AE2%+FSG3% coated samples across 14-day storage. Coated nuggets retained better color, texture, and sensory scores than uncoated ones. Bioactive coatings prolonged shelf life while maintaining nutritional and visual appeal.