Abstract & References Vol 25 No 3 (2021)

ADDITION OF GLYCEROL AND SODIUM CHLORIDE INTO Garcinia atroviridis CHITOSAN FILM, AND ITS APPLICATION FOR WRAPPING OF CHICKEN MEAT

(Penambahan Gliserol dan Natrium Klorida Pada Garcinia atroviridis Filem Kitosan dan Aplikasinya Pada Pembungkusan Daging Ayam)

S-Navin Sivanasvaran, Ianne Kong, Hui-Ling Tan, Liew-Phing Pui*

Department of Food Science and Nutrition, Faculty of Applied Sciences,

UCSI University, 56000 Cheras, Kuala Lumpur, Malaysia

*Corresponding author: puilp@ucsiuniversity.edu.my

Received: 28 February 2021; Accepted: 22 May 2021; Published: 27 June 2021

Abstract

Glycerol and sodium chloride (NaCl) have a strengthening effect that can be incorporated into edible films to enhance their mechanical properties. This study evaluates the effects of glycerol (0.5-2.0% v/v) and NaCl (5.0-10.5 mM w/v) on the physical, mechanical, and antimicrobial properties of chitosan film incorporated with Garcinia atroviridis. Storage tests were conducted on chicken meat that were wrapped with and without the film. The moisture content, water solubility, and elongation at break of film with 1.5% (v/v) glycerol and 10 mM (w/v) NaCl was the highest. The increment of glycerol and NaCl reduced thickness, tensile strength, and Young’s modulus. The total color difference of the film with 0.5% (v/v) glycerol and 0 mM (w/v) NaCl was highest and showed the greatest inhibition against Pseudomonas aeruginosa and Staphylococcus aureus. The pH of the control increased whereas the pH of chicken meat wrapped with the film decreased as the number of storage days increased. In conclusion, film with 1.5% (v/v) glycerol and 10 mM (w/v) NaCl might be a suitable film because it demonstrated the highest elongation at break and a prolonged shelf life for the chicken meat of at least 15 days, which was longer than of the control.

Keywords: glycerol, sodium chloride, edible film, chitosan, Garcinia atroviridis

Abstrak

Gliserol dan natrium klorida (NaCl), yang mempunyai kesan pengukuhan, dapat dimasukkan ke dalam filem yang boleh dimakan, untuk meningkatkan sifat mekanikal filem yang boleh dimakan. Tujuan kajian ini adalah untuk menilai kesan gliserol (0.5-2.0% v/v), dan NaCl (5.0-10.5 mM w/v) terhadap sifat fizikal, mekanikal, dan antimikrob filem kitosan yang diperbadankan dengan Garcinia atroviridis. Ujian penyimpanan dilakukan pada daging ayam yang dibungkus dengan dan tanpa filem. Kandungan kelembapan, kelarutan air, dan pemanjangan pada pemecahan filem dengan gliserol 1.5% (v/v), NaCl 10 mM (w/v) adalah yang tertinggi. Peningkatan gliserol dan NaCl mengurangkan ketebalan, kekuatan tegangan, dan pekali Young. Perbezaan warna keseluruhan filem dengan 0.5% (v/v) gliserol dan 0 mM (w/v) NaCl adalah tertinggi dan ia menunjukkan penghambatan terbesar terhadap Pseudomonas aeruginosa dan Staphylococcus aureus. Pengawalan pH meningkat sedangkan pH daging ayam yang dibungkus dengan filem menurun ketika hari penyimpanan meningkat. Kesimpulannya, filem dengan gliserol 1.5% (v/v) dan NaCl 10 mM (w/v) mungkin merupakan filem yang sesuai kerana ia mempunyai pemanjangan tertinggi pada pemecahan dan jangka hayat daging ayam yang berpanjangan sekurang-kurangnya 15 hari yang lebih lama daripada kawalan.

Kata kunci: gliserol, natrium klorida, filem boleh dimakan, kitosan, Garcinia atroviridis

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