Sodium alginate-chitosan composite film for chicken fillet packaging: investigation of its physicochemical and microbial characteristics
Subject Areas : PackMilad Ranjbar 1 , Mohammad Hossein Azizi Tabrizzad 2 , Gholamhassan Asadi 3 , Hamed Ahari 4
1 - PhD student, Department of Food Science and Industry, Faculty of Agriculture, Science and Food Industry, Islamic Azad University, Science and Research Unit, Tehran, Iran
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Sodium alginate, edible film, chicken fillet, composite, chitosan,
Abstract :
Introduction: Nowadays, the harmful environmental effects caused by the accumulation of plastic materials from food packaging are considered as one of the most important concerns in the world. Biodegradable packaging based on edible films are of particular importance due to the use of natural materials and the absence of environmental pollution. Chitosan is a natural polymer that can play an important role in the composition of packaging film due to its many properties such as antimicrobial properties. Sodium alginate is a viscous gum compound that is widely used in the food industry due to its emulsifying properties. Materials and Methods: Film samples in 5 levels containing sodium alginate (A) and chitosan (Ch) as treatment 1 (alginate 100%), treatment 2 (alginate 75% - chitosan 25%), treatment 3 (alginate 50% - chitosan 50%), treatment 4 (alginate 25%-chitosan 75%), treatment 5 (chitosan 100%)) were categorized. The conducted tests included: film tests (solubility, water vapor permeability, thickness) and chicken fillet meat tests (volatile nitrogen, thiobarbituric acid, peroxide, microbial tests and sensory evaluation). Results: sodium alginate-chitosan composite in the composition of the film increased the solubility and permeability to water vapor, and on the other hand, the use of chitosan, due to its antimicrobial properties and compaction of the packaging film structure, reduced the amount of volatile nitrogen and peroxide. And the microbial load of chicken fillet meat. Conclusion: The use of sodium alginate and chitosan composite in edible film for packaging food such as chicken fillet meat can increase the shelf life of food.
