Development of Composite Film and Coating Incorporated With Cinnamon Essential Oil and Its Effect on the Quality of Chicken Patties

Abstract

The work was done to develop and evaluate the edible film and coating of starch and chitosan incorporated with cinnamon essential oil on the quality of chicken patties for 30 days at refrigerated storage. The edible film and coating were prepared using 1% chitosan, 2% starch incorporated with 0.5% cinnamon essential oil, and wrapped around chicken patties. The results indicated a significant improvement in physico-chemical and microbiological parameters of chicken patties in treatments compared to controls. The texture and color parameters were maintained in treatments compared to the control throughout the storage period, while no sensory discrimination was observed in treatments upon application of edible film and coating. The control had a shelf life of 10 days, while treatments were shelf-stable even up to the 15th day of refrigeration storage. Thus, a shelf-life extension of more than five days was achieved in chicken patties coated with edible film and coating compared to control during refrigeration storage (4±1ºC).