The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat.

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double-active gelatin-calcium alginate coatings had significant ( < .05) effects on moisture and protein content.