Sabzipour-Hafshejani Forouzan, Mirzapour-Kouhdasht Armin, Khodaei Diako, Taghizadeh Mohammad Sadegh, Garcia-Vaquero Marco
Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland.
Polymers (Basel). 2022 Aug 18;14(16):3371. doi: 10.3390/polym14163371.
This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists' overall acceptance at day 0 of storage between samples. The samples were considered "non-acceptable" by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
本研究旨在探究含有乳清蛋白（WP）、鱼明胶水解物（FGH）以及二者混合物（WP + FGH）的涂层对鸡胸肉排冷藏16天（4℃，间隔4天）货架期的影响，通过其物理化学、微生物学和感官特性进行评估。总体而言，所有样品的蒸煮损失、pH值、总挥发性盐基氮、游离脂肪酸、过氧化值和硫代巴比妥酸反应物含量均随储存时间增加。与其他涂层样品（WP和FGH）相比，WP + FGH涂层样品在储存期间所有这些参数的变化显著更低，而对照（未涂层）样品中这些参数大幅增加。与其他涂层和未涂层样品相比，WP + FGH涂层还使总嗜温菌、好氧嗜冷菌和乳酸菌的细菌计数减少。感官评价显示，储存第0天时各样品在评判员的总体接受度上无差异。到储存第8天时，样品被认为“不可接受”；然而，WP + FGH涂层样品在评判员评估的感官属性方面总体保持较高的可接受度得分。总体而言，本研究表明WP + FGH涂层具有延长鸡胸肉排货架期的潜力。
