Effect of Alginate, Citric Acid, Calcium Chloride and Cinnamon Oil Edible Coating on Shelf Life of Chicken Fillets under Refrigeration Conditions

In present study chicken, fillets were coated with sodium alginate, calcium chloride, citric acid and cinnamon oil coating solution by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were observed. Efficiency of coating material and suitability among three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions. Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, Drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly with storage period in all the samples. However, spraying had comparatively higher water holding capacity and lower Warner Blatzer Shear Force Value than control and other methods of application. Hunter color values did not differ significantly with storage and between treatments. Chicken breast sprayed with coating solution extended the shelf life of chicken breast upto 5 days compared to 3 days for control.