Effect of gelatin/chitosan coating on chicken patty quality during frozen storage: a response surface methodology application

Abstract

Quality loss of food products is an important problem for food producers and consumers. Edible coating application is an alternative method to preserve food quality and to extend shelf life. In this study, a coating solution composed of chicken gelatin (0-6%), chitosan (0-2%) and sorbitol (0-1.5%), was practiced to preserve chicken patty during frozen storage. Gelatin was extracted from chicken MSM (Mechanically Separated Meat) residue and chicken patties were prepared from spent hen. The physicochemical properties (moisture, pH, thiobarbituric acid value, shrinkage value, texture and color) of chicken patties were evaluated using response surface methodology (RSM) by 15 diff erent coating combinations. The increase in gelatin and chitosan concentrations reduced significantly lipid oxidation. The application of chitosan decreased hardness of chicken patties and improved texture properties. Shrinkage decreased by increasing sorbitol concentration. Overall, an optimal coating blend formed by chicken gelatin (6%), chitosan (1.5-2.0%) and sorbitol (1.0-1.5%) showed the best eff ect on preserving quality of chicken patties during frozen storage.

Keywords

• chicken gelatin
• chicken patty
• chitosan
• edible coating
• lipid oxidation