Int.J.Curr.Microbiol.App.Sci (2019) 8(8): 406-417 406 Original Research Article https://doi.org/10.20546/ijcmas.2019.808.046 Enhancement of Quality and Shelf Life of Chicken Patties Using an Edible Coating of Chitosan Vivek Shukla 1* , S.K. Mendiratta 2 , R.J. Zende 3 , Ravikant Agarwal 2 and S.R. Badhe 1 1 Department of Livestock Products Technology, 3 Department of Veterinary Public Health, Mumbai Veterinary College, Parel, Mumbai-12, India 2 Division of Livestock Products Technology, ICAR-IVRI, Izatnagar-243122, India *Corresponding author ABSTRACT Introduction The increased awareness regarding the use of synthetic preservatives in meat products has augmented the usage of natural preservatives which have contributed to the rise of an increased preference to safer food, which is also referred to as "green consumerism". This has become the major driving force for the development of unconventional or natural methods for food preservation (Imran et al., 2012). Microbial growth on meat surfaces is one of the major causes of spoilage which could be minimized by the use of antimicrobial coating over them. The efficiency of various substances used for International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 08 (2019) Journal homepage: http://www.ijcmas.com Effect of edible coating of chitosan was evaluated on quality and shelf-life of chicken patties during refrigerated storage (4±1 o C). Chicken patties were divided into three groups of which T 1 was kept as control, T 2 was dipped in 1% glacial acetic acid and T 3 was dipped into 1.5% chitosan dissolved in 1% glacial acetic acid. All the samples were analyzed for physico-chemical parameters, microbiological quality and sensory analysis during refrigeration storage (4±1 o C) at an interval of 5 days. The results revealed that T 3 had significantly (P<0.05) lower pH, TBARS, Tyrosine and TVBN value as compared to other treatments while microbiological values were also significantly (P<0.05) reduced. T 3 was found to be the most stable among all samples and had shelf-life of 15 days at refrigeration temperature (4±1 o C) as compared to a control sample with a shelf-life of 10 days. Thus, a shelf-life extension of 5 days was observed in chicken patties dipped in 1.5% chitosan dissolved in 1.0% glacial acetic acid as compared to control at refrigeration storage. Keywords Chicken patties, Chitosan, Edible coating, Shelf-life, Natural preservation Accepted: 04 July 2019 Available Online: 10 August 2019 Article Info