Sustainable Packaging Solutions for the Extension of Shelf Life of Chicken Fillets Using Sodium Alginate Films Enriched with Fish Protein Hydrolysates

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In this study, fish protein hydrolysates (FPHs) were produced using Bacillus siamensis F2 protease (BSP) and evaluated for the development of active packaging to study the shelf life extension of chicken fillets. Active packaging films were developed using sodium alginate (SA) blended with FPHs in different concentrations (1, 1.5, and 2%). The optimal film formulation, F4 (1.5% SA + 2% FPHs), exhibited superior antibacterial activity against Staphylococcus aureus and Klebsiella pneumoniae, antioxidant activity, and optical properties. Based on the physical, optical, antibacterial, and antioxidant properties, the F4 film coatings were evaluated on chicken fillets, demonstrating a shelf life extension of up to 21 days under refrigerated storage. This was achieved by effectively maintaining critical quality parameters, including the pH, texture (hardness), color, water-holding capacity, total volatile basic nitrogen, and microbial load. These findings highlight the potential of FPH-based active films as sustainable food packaging solutions.