Application of edible film and coating incorporated with Syzygium aromaticum essential oil for quality enhancement of chicken patties

Datta, A., Shukla, V.H., Zende, R.J., Vaidya, V.M., Ingole, S.D., and Sole, S.S. 2025. Application of edible film and coating incorporated with Syzygium aromaticum essential oil for quality enhancement of chicken patties. Indian Journal of Poultry Science, 60(1): 81-87. In the present study, the effect of edible film and coating of starch and carboxy methyl cellulose incorporated with clove essential oil on the quality of chicken patties was evaluated. A total of two treatments were prepared, viz. Control: chicken patties without any edible film or coating; T1: chicken patties coated with edible coating of 0.5% carboxymethyl cellulose (CMC) and 2.5% starch incorporated with 0.5% clove essential oil; T2: chicken patties coated with edible film of 0.5% carboxymethyl cellulose and 2.5% starch incorporated with 0.5% clove essential oil. The chicken patties were covered in edible coating and film, and evaluated for quality parameters at five-day intervals at 4±1 °C. The results indicated that the treatments (T1 and T2) significantly enhanced (P<0.05) the quality and safety parameters compared to the control. Among them, T1 demonstrated superior results for most quality parameters. Furthermore, both T1 and T2 extended the product’s shelf life to 15 days, whereas the control samples spoiled by the 10th day of storage.