Aboul-Anean, H., EL-Sayed, S., Abdel Bakhy, E. (2018). Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties. Journal of Food and Dairy Sciences, 9(11), 371-379. doi: 10.21608/jfds.2018.36031
Hosam El din Aboul-Anean; Samaa M. EL-Sayed; Eman Abdel Bakhy. "Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties". Journal of Food and Dairy Sciences, 9, 11, 2018, 371-379. doi: 10.21608/jfds.2018.36031
Aboul-Anean, H., EL-Sayed, S., Abdel Bakhy, E. (2018). 'Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties', Journal of Food and Dairy Sciences, 9(11), pp. 371-379. doi: 10.21608/jfds.2018.36031
Aboul-Anean, H., EL-Sayed, S., Abdel Bakhy, E. Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties. Journal of Food and Dairy Sciences, 2018; 9(11): 371-379. doi: 10.21608/jfds.2018.36031
Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties
1Food Engineering and Packaging Dept. Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
2Food Science and Technology Dept. Faculty of Home Economics , AL-Azhar University, Tanta, Egypt
Abstract
The aim of this study was to produce an edible film from egg white protein powder and the theological, mechanical properties,permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongatio ,% solubility of produced by edible film with rosemary essential oil was the highest, followed by that of egg protein powder-based film with tripolyphosphate (TPP). Therefore, the addition of rosemary essential oil or (TPP) to egg white protein powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of chicken patties, As well as improved the chemical changes and sensory properties of the chicken patties . The substances used in this experiment were , film with glycerin (A) , film with sorbitol (B), film with rosemary essential oil (C) and film with tripolyphosphate (D) compared with (CL) on quality attributes and prolong shelf- life of chicken patties during storage. All products were stored at (4±1°C) for 30 days and the quality parameters such as total volatile nitrogen (TVB-N), thiobarbituric acid (TBA), WHC, plasticity, pH, weight loss, moisture content , total bacteria count, psychrophilic bacteria (Psy) and molds and yeasts (M&Y) were determined. The results observed that treatment (C) was the best treatment in terms of reduction of microbial load followed by treatment (D) followed by treatment (B) until 30 days of storage as compared to control (CL) . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality chicken patties. As well as on the same physic -chemical tests and sensory. It is clear that the edible coating and films of the aromatic essential oils and the (TPP) have kept the Quality of chicken patties up to 30 days of storage.
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