Assessment of physicochemical, color and microbial properties of coated coconut shell wrapped chicken meat

Broiler meat is widely favored as an affordable protein source and is the primary type of chicken meat worldwide. This study investigates how different packaging materials, specifically polythene and coconut shell packaging, affect the physicochemical and microbial qualities of frozen broiler meat. The well-known adverse effects of polythene on meat preservation were reduced by using coconut shells as an alternative packaging material. The thawing loss and drip loss of meat significantly increased (p < 0.05) when packed in polythene (6.63 ± 0.34%, 8.64 ± 0.21%) compared to coated coconut shells (6.04 ± 0.24%, 7.52 ± 0.35%) after 15 days of frozen storage. The results showed minimal changes in moisture, protein, and ash content. The color parameters of the coated coconut shell-packed samples significantly increased (p < 0.05), except for lightness during freezing, compared to fresh polythene-packed meat. Additionally, the mean total plate count and lipid oxidation rate for coated coconut shell-packaged meat (7.12 ± 0.01 log CFU/g and 0.25 ± 0.03 μmol MDA/kg) were lower than those of polythene-packaged meat (7.31 ± 0.02 log CFU/g and 0.28± 0.02 μmol MDA/kg), respectively. These findings highlight that coated coconut shell can serve as a sustainable packaging alternative to polyethylene, helping to preserve the quality of broiler meat while supporting food security and environmental conservation.