Determination of the quality characteristics of chicken drumsticks covered with different coating materials

In this search, it is aimed to increase timeframe of chicken drumstick with edible films formed by different plant extracts and coating materials and to obtain more microbiologically safer and hygienic products. After the coating process, the examples were put away at +4 ° C for 21 days were formed and during this period microbial changes were examined by microbiological analyzes. Freshly cut chicken drumsticks, covered with edible films created with Carrageenan and Locust Bean Gum (LBG) with Daphne and Tarragon plant extracts for 3 weeks and total aerobic mesophil bacteria during the storage process, total aerobic psychrofil bacteria, Yeast and Mold, total coliform group bacteria, Staphylococcus aureus, lipolytic bacteria, proteolytic bacteria, lactic acid bacteria, Pseudomonas spp., Salmonella spp. and Escerichia coli species were subjected to microbiological analysis for bacteria. In microbiological analysis; In the control sample all microbial growth were observed to have been more increase according to other samples. It was determined that the samples coated with LBG-Tarragon 5% (LT5) and Carrageenan-Tarragon 5% (KT5) from the edible coatings produced the most effect on the microorganism development compared to the other samples. Also in the research; It was determined that the antimicrobial effect of the mixtures using tarragon extract was more effective than the laurel extract samples. Because of the examines and assessments, that has been determined that the timeframe of the chicken drumsticks with 11 days timeframe is increased to at least 21 days and more hygienic products are formed.