ArticleJournal of advanced veterinary and animal research2025
The ability of chitosan-stearin as an edible coating on the quality of broiler chicken meat during cold storage.
Article in Journal of advanced veterinary and animal research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 ( 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
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