Ranveer R. C.Patange S. B.Swami S. B.Kadam J. H.Rutuja Govind Mhaske2024-11-092024-11-092022-11https://krishikosh.egranth.ac.in/handle/1/5810216167Poultry meat is a good source of high-biological value proteins. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5%) containing turmeric (0.25%, 0.50%, 0.75%, 1.0% and 1.25%) as antimicrobial and antioxidant agent on the quality properties and shelf life of poultry meat during refrigerated storage. The uncoated meat sample was spoiled within 2 days at ambient temperature condition. After coating meat samples, physiochemical, microbiological, and organoleptic attributes were evaluated at 0, 2, 4, 6, 8, and 10 days at 4°C. The results revealed that applied chitosan coating in combination with turmeric had no significant effect on proximate composition among treatments. The result showed that the incorporation of turmeric into chitosan coating significantly increase the antioxidant capacity, especially for 1% chitosan and 1.25% turmeric, with value of 23.62%. Coated poultry meat had, significantly, the highest inhibitory effects against microbial growth. The counts of TPC was significantly lower in 1% chitosan + 1.25% turmeric coating (2.06 × 103 cfu/g) and for yeast and mould it was for 1.5% chitosan + 1.25% turmeric coating ( 2.26 cfu/g) at day 10. Organoleptic attributes of coated samples also showed the highest overall acceptability scores for treatment T2R5. Therefore, the incorporation of turmeric into chitosan coating could be effectively used for improving stability and shelf life of poultry meat during refrigerated storage.EnglishThesis