The Effect of Spirulina platensis Extract with Nanocomposite Coating on the Sensory Characteristics and Chicken Fillet Shelf Life During Refrigerated Storage

In the present study, the effect of Spirulina platalsis alga extract with carboxymethyl cellulose-nanoclay composite coating on shelf life of refrigerated chicken fillet for 9 days was investigated. Initially, the levels of phenolic compounds and antioxidant activity of different concentrations of extract and TBHQ were measured by free radical DPPH inhibition were mesured. The amount of phenolic compounds in the extract of Spirulina platnissis was 56.45 ± 3. 28 mg galacic acid / g extract , and the extract also had high antioxidant activity. Then 6 treatment, including, 1: control treatments (chicken fillet without coating), 2: carboxymethyl cellulose2% + clay nanoparticles1%, 3: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 750 ppm, 4: carboxymethyl cellulose2% + clay nanoparticles1% + extract 1000 ppm, 5: carboxymethyl cellulose2% + clay nanoparticles1%+ extract 1500 ppm, 6: carboxymethyl cellulose2% + clay nanoparticles1%+ TBHQ were produced, The treated samples were chemically analyzed (Peroxide value (PV), Thiobarbithic acid (TBA), free fatty acid (FFA), total volatile base nitrogen (TVB-N) and microbial (total viable counts (TVC) and total psychrotrophic counts (TPC) and also sensory evaluation were investigated. According to the results of treatments containing extracts were significantly reduced chemical changes and delaying the growth of bacteria during storage In sum, the best results were observed in carboxymethyl cellulose + clay nanoparticles + extract 1500 ppm, On day 9 of storage, TVB-N 22.45 mg/100g, FFA 1.19 % oleic acid, PV 3.21 mqe/kg oil, TBA 1.78 MDA/kg meat. which showed no significant difference with treatment of carboxymethylcellulose + clay nanoclay + TBHQ, and only the two treatments until the end of the maintenance period had acceptable microbial, chemical and sensory indices. carboxymethyl cellulose treatment + clay nanoparticles extract, it can maintain the good qualitative characteristics and increase the shelf life of chicken fillet during storage in the refrigerator as a substitute for synthetic antioxidant TBHQ