壳聚糖-硬脂酸作为可食用涂层对冷藏期间肉鸡鸡肉品质的影响。
The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage.
作者信息
Yunilas Yunilas, Hasanah Uswatun, Purnawarman Trioso, Nasution Muheri Indra Aja
机构信息
Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia.
Division of Veterinary Public Health and Epidemiology, School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia.
出版信息
J Adv Vet Anim Res. 2025 Mar 24;12(1):99-105. doi: 10.5455/javar.2025.l876. eCollection 2025 Mar.
OBJECTIVE
This study aimed to evaluate how well fresh broiler meat may be preserved in cold storage using chitosan-stearin as an edible coating.
MATERIALS AND METHODS
A completely randomized design with a 3 x 5 factorial arrangement and three replications was employed. Factor I represented the formula dosage (FD) (FD0 = 0% chitosan + 0% stearin; FD1 = 1.5% chitosan + 1% stearin; FD2 = 3% chitosan + 1% stearin), while Factor II represented storage time (ST) (ST0 = 0 days; ST1 = 3 days; ST2 = 6 days; ST3 = 9 days; ST4 = 12 days).
RESULTS
The results showed that the water content, cooking loss, protein content, and fat content of broiler meat were significantly affected ( < 0.01) by the FD and ST. Nonetheless, no significant difference (p > 0.05) was observed in the meat's ability to hold water. The broiler meat's pH was significantly affected ( < 0.01) by the FD, but it was not significantly affected ( > 0.05) by the ST. Furthermore, no treatment underwent testing, which revealed the presence of and sp.
CONCLUSION
Chitosan-stearin edible coatings with different formula doses FD and ST consistently preserve the quality of fresh broiler meat during cold storage, with average values of water content ranging from 48.97% to 53.73%, water-holding capacity from 17.52% to 34.30%, cooking loss from 10.03% to 33.19%, pH levels from 4.93 to 5.53, protein content from 14.54% to 17.46%, fat content from 20.55% to 24.21%, and no detectable presence of and sp.
目的
本研究旨在评估使用壳聚糖 - 硬脂酸作为可食用涂层在冷藏条件下新鲜肉鸡的保存效果。
材料与方法
采用完全随机设计，3×5析因排列，重复3次。因素I代表配方剂量（FD）（FD0 = 0%壳聚糖 + 0%硬脂酸；FD1 = 1.5%壳聚糖 + 1%硬脂酸；FD2 = 3%壳聚糖 + 1%硬脂酸），而因素II代表储存时间（ST）（ST0 = 0天；ST1 = 3天；ST2 = 6天；ST3 = 9天；ST4 = 12天）。
结果
结果表明，FD和ST对鸡肉的水分含量、烹饪损失、蛋白质含量和脂肪含量有显著影响（<0.01）。然而，在肉的保水能力方面未观察到显著差异（p>0.05）。FD对鸡肉的pH有显著影响（<0.01），但ST对其无显著影响（>0.05）。此外，没有处理经过测试显示存在 和 菌。
结论
不同配方剂量的壳聚糖 - 硬脂酸可食用涂层在冷藏期间能持续保持新鲜肉鸡的品质，水分含量平均值在48.97%至53.73%之间，保水能力在17.52%至34.30%之间，烹饪损失在10.03%至33.19%之间，pH值在4.93至5.53之间，蛋白质含量在14.54%至17.46%之间，脂肪含量在20.55%至24.21%之间，且未检测到 和 菌。
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