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. O objetivo do presente estudo foi caracterizar as propriedades superficiais de peitos de frango e avaliar as propriedades de molhabilidade de coberturas comestíveis à base de carragenina e glicerol, utilizando concentrações variadas do biopolímero e plastificante. A superfície dos peitos de frango foi caracterizada como de baixa energia, com tensão superficial de 54,56 mN/m, cujos componentes polar e dispersivo foram 39,79 mN/m e 14,77 mN/m, respectivamente. Os resultados mostraram que com o aumento da concentração de carragenina da solução filmogênica houve redução nos valores de adesão e espalhamento. Os revestimentos com maior concentração de glicerol também obtiveram menor coeficiente de espalhamento. As soluções 1 (carragenina 1% e glicerol 0%), 2 (carragenina 1% e glicerol 1%) e 3 (carragenina 1% e glicerol 2%) não diferiram estatisticamente, obtendo os maiores valores de espalhabilidade. A solução 1 (carragenina 1% e 0% glicerol) apresentou os maiores valores numéricos. Para coberturas de carragenina em peitos de frango, o melhor coeficiente de espalhamento foi de -4,49 mN/m.

The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage.