The Wettability of Carrageenan-based Edible Coatings on Chicken Breasts

Abstract

The aim of the present study was to characterise the surface properties of chicken breasts, and evaluate the wettability properties of edible coatings based on carrageenan and glycerol, using varying concentrations of the biopolymer and plasticiser. The surface of the chicken breasts was characterised as of low energy, with a surface tension of 54.56 mN/m, whose polar and dispersive components were 39.79 mN/m and 14.77 mN/m, respectively. The results showed that with an increase in the carrageenan concentration of the film-forming solution there was a reduction in the values for adhesion and spreading. Coatings with a higher glycerol concentration also obtained a lower spreading coefficient. Solutions 1 (carrageenan 1% and glycerol 0%), 2 (carrageenan 1% and glycerol 1%) and 3 (carrageenan 1% and glycerol 2%) did not differ statistically, obtaining the highest values for spreadability. Solution 1 (carrageenan 1% and 0% glycerol) presented the highest numerical values. For carrageenan coatings on chicken breasts, the best spreading coefficient was -4.49 mN/m.