Original Articles
Saber Ibrahim, Basma Hendy and
Abstract
Chicken breast fillet was packaged with polyacrylamide (PAm) hydrogel supplemented with polyethylenimine (PEI) to investigate its effect on the shelf life and inhibition of pathogenic bacteria. Chicken fillet was divided into two categories the first contains 4 control groups packaged without hydrogel (non-contaminated and contaminated with each of S. Typhimurium, S. aureus and E. coli) and 4 groups like them packaged with hydrogel. Packaging with hydrogel extended the shelf life (according to aerobic plate count) of chicken fillet by 2 days more than the control. Packaging chicken breast with hydrogel significantly improved the overall sensory score as it kept the sensory score accepted two more days than the control one. In the same way, hydrogel packages significantly (P<0.05) decreased the count of each of S. Typhimurium, S. aureus and E. coli than the control one.