effect of gelatin-chitosan edible coating on packaging of fresh chicken meat

in this study, the effect of gelatin-chitosan edible coating on the quality of chicken breast during 9 days of refrigerated storage (4 was investigated. three concentrations of gelatin (3, 6 and 8% w/v) and two concentrations of chitosan (1 and 2% w/v) were used to prepare the coating materials. samples was divided in 7 group, no coating (control), gelatin 3% and chitosan 1% (sample 2), gelatin 6% and chitosan 1% (sample 3), gelatin 8% and chitosan 1% (sample 4), gelatin 3% and chitosan 2% (sample 5), gelatin 6% and chitosan 2% (sample 6), gelatin 8% and chitosan 2% (sample 7). the samples were analyzed for microbiological (total microbial count), volatile nitrogen bases and peroxide value during a 9 days with 3 days interval. these parameters was significantly high in the control samples. microbial growth, volatile nitrogenous bases and peroxide in samples with a higher percentage of chitosan and gelatin was slower. the amount of volatile nitrogen bases was high in control samples because this samples have high total microbial count. significant difference between gelatin 3% with gelatin 6 and 8% was observed. so it can be said, that the coating maintain quality of the samples during the whole preservative period.