Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

2017 ◽  
Author(s):  
Anshul Kumar Khare ◽  
Robinson J.J. Abraham ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
Wilfred Ruban
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Chicken Breast ◽  
Cinnamon Oil ◽  
Water Holding ◽  
Methods Of Application

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

scholarly journals Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

2022 ◽  
Vol 951 (1) ◽  
pp. 012048
Author(s):  
Y Aisyah ◽  
E Murlida ◽  
T A Maulizar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Storage Life ◽  
Control Treatment ◽  
Plate Count ◽  
Cinnamon Oil

Abstract Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

Effects of slaughter age and storage period on quality parameters of loin veal from Korean Holstein bulls

2019 ◽  
Vol 59 (2) ◽  
pp. 395
Author(s):  
D. G. Yim ◽  
S. J. Hur
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Slaughter Age ◽  
Holstein Bulls ◽  
Assess Quality ◽  
Korean Market ◽  
Water Holding

The objective of the present study was to assess quality parameters of stored muscle longissimus dorsi from veal of young Holstein bulls of different ages (5, 6, 7 and 8 months). Samples were stored after vacuum packing for 1, 7, 10, 20 or 30 days at 0 ± 1°C, and then subjected to physicochemical analyses. This information is of importance in identifying the age of Holstein bull calves that is optimal for meat consumers in Korea. Fat and protein percentages, water-holding capacity, and Warner–Bratzler shear-force values were higher in the meat from the 8-month-old bulls, and cooking loss was also lower in this group (P &lt; 0.05). There were no significant differences in concentrations of volatile basic nitrogen (protein-degradation values) among the samples during storage. The concentrations of thiobarbituric acid-reactive substances (indicators of lipid oxidation) were higher in the 8-month-old group than in the other groups during storage (P &lt; 0.05). With regard to meat colour, lightness increased with storage in the 6-, 7-, and 8-month-old groups, while redness and yellowness were lower in the 8-month-old group (P &lt; 0.05). These results suggest that the best meat quality in the tested groups, in terms of fat content, water-holding capacity, shearing force and cooking loss, was present in the 8-month-old group. Therefore, 8-month-old Holstein bulls combined with aging are recommended for obtaining good quality of veal suitable for the Korean market.

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

2004 ◽  
Vol 67 (1) ◽  
pp. 168-171 ◽  
Author(s):  
BANG-HYUN KIM ◽  
AERA JANG ◽  
SANG O. LEE ◽  
JOONG S. MIN ◽  
MOOHA LEE
Keyword(s):  
Electron Beam ◽  
Organic Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Combined Treatments ◽  
Thiobarbituric Acid Reactive Substances ◽  
Combination Treatments ◽  
Total Plate Count ◽  
Plate Counts

The combined effects of organic acids and irradiation on shelf life of pork loins were examined. Fresh pork loins were sprayed with organic acids (lactic, citric, and acetic) at 2%, packaged aerobically, and irradiated with an electron beam at 1, 2, and 3 kGy. During 14 days of storage, total plate count, coliform number, pH, and thiobarbituric acid–reactive substances were measured. Combinations of organic acid and irradiation were more effective in reducing and maintaining low total plate counts and coliform levels during storage than either treatment alone. Higher lipid oxidations were observed in all combination treatments at 1 day of storage than in the irradiation-only group. However, lower lipid oxidations were the result after 14 days of storage when combination treatments were used with irradiations of 2 and 3 kGy. Combined treatments involving lower irradiation doses than those required for irradiation alone could be used to extend the shelf life of pork loins during postirradiation storage without increasing lipid oxidation.

Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments

1992 ◽  
Vol 55 (7) ◽  
pp. 528-533 ◽  
Author(s):  
K. SHAMSUZZAMAN ◽  
N. CHUAQUI-OFFERMANNS ◽  
L. LUCHT ◽  
T. MCDOUGALL ◽  
J. BORSA
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Storage Period ◽  
Lethal Effect ◽  
Chicken Breast ◽  
Slight Reduction ◽  
Breast Meat ◽  
Thiamine Content ◽  
Sous Vide ◽  
Chicken Breast Meat

The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

scholarly journals The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage

2018 ◽  
Vol 6 (2) ◽  
pp. 273-283 ◽  
Author(s):  
WAN NORHANA MD NOORDIN ◽  
NANNTHINI SHUNMUGAM ◽  
NURUL HUDA ◽  
FREDERICK ADZITEY
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Essential Oils ◽  
Tartaric Acid ◽  
Storage Period ◽  
Plate Count ◽  
Sodium Metabisulfite ◽  
Cinnamon Oil ◽  
Low Temperature Storage ◽  
Aerobic Plate Count

The objectives of this study were to determine the effects of Essential Oils (EOs) and Organic Acids (OAs) on microbiological and physicochemical qualities of whole shrimps stored at 4°C. Shrimps of 1.1 kg were dipped in solutions of Eos (cinnamon oil, garlic oil and lime oil) and Organic Acids (lactic acid, tartaric acid and sodium diacetate) at 1:2 shrimp/treatment solution (w/w) at 25ºC for 30min. Concentration of sodium metabisulfite and distilled water (DH2O) were used as positive and negative controls, respectively. Shrimps were drip-dried for 5 minutes, packaged and stored in a chiller (4°C) for 10 days. They were analyzed for microbiological (Total Aerobic Plate Count) and physicochemical (pH, colour and texture) properties at days 0, 2, 5, 7 and 10. Total Aerobic Plate Count (TPC) of shrimps decreased immediately after dipping in solutions containing EOs, OAs and their mixture ratios. However, the TPC of shrimps continued to increase during storage and at day 10, TPC was significantly (P<0.05) higher compared to other days. Mixtures of tartaric acid and cinnamon oil was the best in controlling TPC in shrimps. pH of shrimps ranged from 6.60 to 7.86. Most of the treatments had significantly lower pH compared to DH2O treated shrimp. L* values (Lightness), a* values (Redness) and b* values (Yellowness) ranged from 32.57-42.27, -1.90-4.39 and 3.14-10.67, respectively. The texture (hardness value) of the shrimps ranged from 1135.4-2511.8 and decreased throughout storage period except solutions of lactic acid and lime. Storage of shrimps in EOs and organic acids can serve as an alternative for the preservation of shrimps other than low temperature storage.

Effect of Carbon Dioxide and Oxygen Enriched Atmospheres on the Shelf-Life of Refrigerated Pork Packed in Plastic Bags

1988 ◽  
Vol 51 (5) ◽  
pp. 356-360 ◽  
Author(s):  
MIGUEL A. ASENSIO ◽  
JUAN A. ORDOÑEZ ◽  
BERNABE SANZ
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Bacterial Flora ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Limiting Factor ◽  
Plastic Films ◽  
Modified Atmospheres ◽  
Plastic Bags ◽  
Brochothrix Thermosphacta

Changes in bacterial numbers, metmyoglobin percentage and 2-thiobarbituric acid number during the chill storage of pork longissimus dorsi packed with air, carbon dioxide, carbon dioxide and oxygen or vacuum-packed in plastic bags of high (polyethylene) and low (Cryovac BB-1) permeability to gases were studied. The fast increase of viable counts in polyethylene bags showed that plastic films of high permeability are not suitable to extend the shelf-life of meat using modified atmospheres. In Cryovac bags both carbon dioxide-enriched atmospheres and vacuum-packaging inhibited aerobic organisms, keeping the bacterial flora (mainly lactobacilli and Brochothrix thermosphacta) below the level of 108/cm2 for about 3 weeks. Metmyoglobin formation was not affected by 20% carbon dioxide, whilst 80% oxygen significantly decreased its rate. Metmyoglobin accumulation in vacuum-packed samples was even slower than in the oxygen-enriched atmosphere, but meat color was less attractive in the former than in the latter. Lipid oxidation was not the limiting factor of shelf-life in either of these two atmospheres. Off-odors appeared in both at approximately 20–22 d of storage.

Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage

1977 ◽  
Vol 40 (12) ◽  
pp. 843-847 ◽  
Author(s):  
E. D. STRANGE ◽  
R. C. BENEDICT ◽  
J. L. SMITH ◽  
C. E. SWIFT
Keyword(s):  
Meat Quality ◽  
Bacterial Contamination ◽  
Bacterial Load ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Plate Count ◽  
Thiobarbituric Acid Test ◽  
Bacterial Action ◽  
Color Value ◽  
Acid Test

Seven rapid analytical tests (color value, thiobarbituric acid number, extract release volume, pH, “tyrosine” value, pHt, and redox potential) were evaluated as possible indicators of bacterial contamination in intact meat. Color value is a reflectance value related to hedonic acceptance of the meat. Comparisons of results from these seven tests with determination of bacterial load (plate count) and with time of storage were analyzed statistically to determine the relative contributions of bacterial action and of intrinsic reactions. The color values and “tyrosine” values were the most effect monitors of bacterial contamination. Although the thiobarbituric acid test effectively monitored changes in meat quality, it was not specific for those produced by bacteria. The remaining tests were ineffective under conditions employed.

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