Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties

The objective of this article was to fabricate and characterize the nanoemulsion-based chicken bone gelatin-chitosan coating with cinnamon essential oil and rosemary extract, then evaluate the effects of this nanoemulsion-based coating on shelf life and quality attributes of the ready-to-eat chicken patties during cold storage (4 ℃). Results showed that the nanoemulsion displayed higher stability, more homogenous size distribution, smoother surface and stronger antimicrobial activity against Escherichia coli (E. coli), Bacillus subtilis (B. subtilis) and Staphylococcus aureus (S. aureus) compared to the coarse emulsion. The quality of the uncoated patties deteriorated rapidly during storage and completely corrupted at day 8, samples treated by nanoemulsion displayed the lowest total viable bacterial counts (TVC), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) values at 4 ℃. Additionally, nanoemulsion coating dramatically reduced the moisture loss of the chicken patties during storage, extending the shelf life by more than 4 days.