Chicken meat hamburger preservation using antimicrobial packaging containing cinnamon extract

Raw meat is recognized as one of the most vulnerable foodstuffs. The present study aimed to assess the preservation of raw chicken hamburger coated with the blends of chitosan (CH) and gelatin (GE), activated with 1% cinnamon extract (CE) and stored in refrigerated conditions for 10 days. The chicken hamburger samples (10 g) were aseptically cut and mixed in a stomacher with 90 milliliters of sterile buffered peptone water for two minutes. The proper dilution was inoculated onto microbiological plates, including Baird-Parker agar (Staphylococcus aureus), violet red bile glucose (VRBG) agar (total coliforms), and plate count agar (aerobic plate count (APC)). Peroxide value (PV) analysis was also performed based on standard method. On sampling days zero, two, four, six, eight and ten, all the samples coated with edible films (especially those enriched with 1% CE) had excellent effectiveness against lipid oxidation compared to uncoated samples. After 10 days of storage, all the films could effectively decrease the growth of Staphylococcus aureus, total coliforms, and aerobic plate count (APC) in chicken hamburgers compared to controls (P<0.05). It could be concluded that edible bioactive packaging films containing CH- and GE-based polymers incorporated with 1% CE could be a proper alternative for improving chicken hamburger preservation.