Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses

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