Effect of sodium caseinate based nanocomposite active films and coatings containing cinnamon essential oil on the quality improving and shelf life extension of chicken fillets

The aim of this study was to investigate the effect of the film and coating Sodium caseinate(SC) containing Cellulose nanofibrs(CNF) and Cinnamon essential oils(CEO) in order to maintain the qualitative characteristics of chicken breast fillets in the refrigerator during the maintenance. Fresh fillets with films and solution of sodium caseinate containing 5% cinnamon essential oils, 2.5 and 5% cellulose nanofibrs were treated and kept in the refrigerator. At 0, 4, 8 and 12 days, of test chemical (pH, TBA, TVB-N) and microbial tests (TVC , PTC) and sensory evaluation (color, odor and overall acceptance) on them. The samples packaged with nanocomposite film containing (2.5% of the CNF) containing cinnamon essential oils until the day of 12 significantly reduces the values of TBA & TVBN respectively to the amount 0.12±0.02 (MDA)mg/kg and 23.8±3.96 mg/100g was less than other treatments. Also, bacterial load levels the treatment packed with the nanocomposite film containing the cinnamon essential oil until 12 days were in the acceptable range for human consumption. But control and coated samples more than the limit. The amount of Psychrophile bacteria in samples packed with coating than samples packed with film showed a significant increase.