The effect of composite edible film of sodium caseinate/pectin/zedo gum with Hedgenettles extract on shelf life of chicken fillet

The aim of this study was to investigate the effect of Sodium-caseinate/Pectin/Zedo gum composite film containing Hedgenettles extract on the qualitative characteristics of chicken breast fillets at refrigerator temperature. Fresh fillets were packaged with composite films of sodium-caseinate 6.74%, Pectin 0.89%, Zedo gum 0.37% and Polk extract 5.85% and kept in the refrigerator. The chemical (pH, Thiobarbituric acid) and microbial properties (total count) were tested at 0, 2, 4, 6 and 8 days. All calculations and data analysis were done by ANOVA with a probability level of less than 5% (p<0.05). The results showed that there was no significant difference in the qualitative characteristics of chicken fillet samples during 8 days at refrigerator temperature (p>0.05) because of bioactive compounds and antimicrobial and antioxidant properties of Hedgenettles extract, but there was a significant difference in the control sample (p<0.05). In addition, bacterial counts of the treatments packed with the film were at the acceptable level for human consumption until 8 days. However, bacterial counts of control samples were more than the limit. The results of the present study determined that the prepared film would be able to extend the shelf-life of chicken fillet.