Absrtact: The present study examined the effects of nano chitosan alone and nano chitosan combined with
crude onion extracts as coating materials for chicken fillets meat during refrigeration storage (7°C±1°C).
Treatments included the following: The first portion was dipped in spore suspension 107 (control positive),
2nd portion was dipped in Nano chitosan alone (10 mg/ml), 3rd portion was dipped in Nano chitosan (10 mg /ml
+ crude onion extract, 4th portions was dipped in crude onion extract alone. Treatment of chicken breast fillets
coated with nano chitosan could retard the growth of total mould more effectively, compared with crude onion
extract due to the higher antimicrobial activity of nano-chitosan compared to onion extract due to their higher
surface area per unit volume and charge density which provides interaction with the anionic cell membrane .
The results indicated that nano chitosan and crude onion extract can be used for preservation of quality
properties of chicken fillets meat samples. The nano chitosan was better than crude onion extract in reducing
fungal count of fillets and the results indicated that nano chitosan can be used for preservation of quality
properties of chicken fillets meat samples. |
