Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fillet

Abstract

Meat products are susceptible to contamination with spoilage and pathogenic bacteria that have risk to cause hazards to consumer. One of the novel strategies to control these hazards during food storage is using edible coating that can be fortified bioactive compounds. Aim of this study was to prepare a bioactive edible coating from Carboxy methyle cellulose fortified with Echinacea purpurea (EP) and green coffee (GC) extracts to evaluate their effects on microbiological, physicochemical, and sensory attributes of chilled chicken fillets. It was found that values of APC in coated groups were decreased in GC/CMC, EP/CMC, and GC/EP/CMC from 5.19, 5.15, 5.01 to 3.64, 3.29 and 3.01 (log cfu/g), respectively. While the values were decreased from 3.01, 2.95 and 2.75 to 2.79, 2.24 and 2.14 (log cfu/g) in GC/CMC, EP/CMC, and GC/EP/CMC coated groups, respectively. Moreover, the higher reduction of psychrotrophic and Staphylococcus counts appeared in GC/CMC, EP/CMC, and GC/EP/CMC coated groups. Concerning physicochemical and sensory quality, EP and GC coated groups showed accepted levels till 18 th day of storage if compared to plain coated and uncoated groups that refused at 9 th day of storage. Accordingly, CMC fortified with GC and EP enhanced microbiological, physicochemical, and sensory quality of chicken fillets. CMC edible coating, chicken fillets Echinacea purpureaGreen coffee meat Quality