EFFECT PACKAGING CHICKEN PARTS WITH MANUFACTURED LOCALLY EDIBLE FILMS CONTAIN FEATHER PROTEIN ON TOTAL COUNT OF MICROORGANISMS DURING COLD STORAGE

Abstract

Abstract This study aimed to determine the efficacy of coating three broiler chicken pieces (breast, thigh and drumsticks) with locally made edible biofilms on maintaining the quality specifications of such pieces. The coat was made from keratin isolated from broiler chicken feathers. The samples then were stored at three different period of times over 35 days starting from 10 th April 2018 to 16th May 2018. The study comprised a total of 9 treatments according to the two major factors involved in the project; keratin coating and storage of 0,7 and 14 days. In the first 3 treatments, storage was not used but samples were allocated either to not coated, coated with 2.5 gram keratin biofilm or 5 gram (T1, T2 and T3, respectively). But the three later treatments where all stored for 7 days in a similar way as before (T4, T5 and T6), respectively. While in the last 3 treatments a storage of 14 days was applied and coating was utilized as either nil coating, 2.5g and 5g keratin biofilm (T7, T8 and T9), respectively. Results of the study showed that coating of the broiler chicken pieces with either 2.5 or 5G keratin layer contributed to maintain better meat quality and specifications. This bio packaging had also brought about good preservation of such specifications within acceptable levels when compared to non-coating technique. Similarly the total count of microorganisms (aerobic, total coliforms and total yeast and mould count were also less when coating was used and as expected the higher total count of aerobic bacteria was found when samples stored for 14 days in cold condition but without biofilm coating