Abstract
The present study was designed to evaluate the effects of chitosan edible coating applications on the sensory, physicochemical, and bacterial load on chicken during thawing. Edible coatings prepared with 0.5 &1% chitosan in acetic acid (0.5%), was used as thawing solution. The frozen chicken was submerged for 2 hrs in tap water as control, 0.5 &1% chitosan treatments. Chitosan 1% coating improves tenderness and in turn overall acceptability scores. The result of shear force analysis emphasized the tenderness sensory scores of cooked broilers. Application of chitosan coat reduces pH value, APC, Psychrotrophic count, with significant (p<0.05) reduction in thawed broilers with 1% chitosan coat. Therefore, commercial chitosan can be applied in water thawing of frozen broiler to improve the quality characteristics economically. The results demonstrate that the application of chitosan can be an effective method for reducing contamination in chicken meat during thawing.