The effects of novel alginate-lauric arginate coatings with temperature on bacterial quality, oxidative stability, and organoleptic characteristics of frozen stored chicken drumsticks

Abstract

Although alginate has been reported to be used as an edible film and coating in food, to the best of our knowledge, this study is the first to investigate the individual effects of coatings, temperatures, storage times, as well as their interactions, on the bacterial quality, deterioration criteria, and sensory attributes of chicken drumsticks. To accomplish this, six groups of chicken drumsticks were treated with different coatings, temperatures, and storage conditions. The groups included 2 % alginate at 25 °C (Alg₂₅) and 50 °C (Alg₅₀), a mixture of 2 % alginate and 2 % LAE at 25 °C (M₂₅) and 50 °C (M₅₀), besides control untreated samples in distilled water at 25 °C (C₂₅) and 50 °C (C₅₀). The chicken drumsticks were stored at -18 °C for 3 months. The results showed that all treated chicken drumsticks induced a significant reduction in all bacterial counts, as well as a significant decrease in pH and thiobarbituric acid values, with an improvement in all sensory attributes, particularly in the M₂₅ and M₅₀ coated samples compared to the C₂₅ and C₅₀. Furthermore, exposing alginate and LAE to a temperature of 50 °C can increase their antimicrobial activity. In conclusion, the innovative combinations of LAE and alginate can be used successfully to decontaminate chicken carcasses in poultry processing plants.

Keywords: Alginate; Bacteriological examination; Chicken meat; Deterioration criteria; Lauric arginate; Sensory attributes.