Efficiency of using Arabic Gum and Plantago Seeds Mucilage as Edible Coating for Chicken Boneless Breast

Abstract

Edible coatings are an environmentally friendly technology that is applied on many food products to provide and protect food quality.  The objective of this work is to use Arabic Gum and Plantago seeds mucilage at concentration (15, 20 and 25% w/v) as edible coating for chicken breast to prolong its shelf life at 4 ?C. Coated samples produced the optimum deceases in pH, TBA, total bacterial count and enhanced the sensory attributes compered to untreated chicken breast. Samples treated with 25% Plantago showed the lowest value of TBA of 0.141mg malondialdehyde.kg^-1 compared to 0.38mg malondialdehyde.kg^-1 in control after 21 days of storage. Whereas, 25% Arabic gum was the most effective in reducing total bacterial count from 25×10⁶ cfu.g^-1 in control to 0.8×10² cfu.g^-1. This study suggests that Arabic gum and plantago seeds mucilage showed a potential role in delaying chicken boneless breast spoilage.

Keywords: Edible coating, Arabic Gum, Plantago seeds, Boneless chicken breast.