Chicken meat coated with polyphenol-added hydrocolloid films

Abstract

Edible films (CP) were prepared based on sodium alginate (AS) dissolved in reduced-fat, low-sodium chicken broth (CP). Polyphenols (PF) extracted from Malus domestica apple peels (Red Delicious variety), subjected to 14-day stress treatment to enhance PF content, were incorporated as an antioxidant additive. The CPs were produced via heat treatment and applied as coatings on shredded chicken snacks. The films underwent physicochemical and mechanical analyses to evaluate their structure and quality, followed by sensory assessments of the baked snacks. This study establishes a foundation for developing healthier alternatives to traditional chicken skin by reducing harmful components (e.g., fats, cholesterol, and potential carcinogens) without compromising flavor intensity.