Enhancement of quality and shelf life of chicken patties using an edible coating of Chitosan
Enhancement of quality and shelf life of chicken patties using an edible coating of Chitosan
Effect of edible coating of chitosan was evaluated on quality and shelf-life of chicken patties during refrigerated storage (4±1oC). Chicken patties were divided into three groups of which T1 was kept as control, T2 was dipped in 1% glacial acetic acid and T3 was dipped into 1.5% chitosan dissolved in 1% glacial acetic acid. All the samples were analyzed for physico-chemical parameters, microbiological quality and sensory analysis during refrigeration storage (4±1oC) at an interval of 5 days.