Effects of gelatin coating on the preservative and sensory qualities of cooked chicken breast

This study aimed to evaluate the impact of combining edible gelatin coatings with lactic acid bacteria, and bifidobacteria on the quality, shelf-life, and sensory attributes of processed cooked chicken breast during 45 days of cold storage. Physicochemical analyses, survival rate of microorganisms, microbiological quality, sensory features, tissue properties, and weight loss were evaluated. These samples maintained acceptable sensory attributes up to day 45, while control samples exhibited significant quality degradation by day 30. Key quality indicators monitored over the 45-day storage period at 4 °C showed no significant changes in water activity (p > 0.05), and although pH levels decreased, this change was not statistically significant (p > 0.05). Additionally, lipid oxidation was reduced (p < 0.05), and weight loss was minimized in the coated samples compared to the control. The viable populations of bifidobacteria and lactic acid bacteria demonstrated good survival rates after 45 days, with no significant differences in pH and water activity values between treated and untreated samples (p > 0.05). The type of bacteria used in the coating did not significantly affect its performance in reducing oxidation, nor did the coating affect the crispiness of the samples.