EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPATICLES ON SHELF-LIFE AND QUALITY OF CHICKEN MEAT DURING STORAGE

In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

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Effect of Gelugur acid extract (Garcinia atroviridis) on the physical quality of culled chicken meat at different shelf life

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/782/2/022092 ◽

2021 ◽

Vol 782 (2) ◽

pp. 022092

Author(s):

P Patriani ◽

T H Wahyuni ◽

T V Sari

Keyword(s):

Shelf Life ◽

Chicken Meat ◽

Acid Extract ◽

Physical Quality

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Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v17i4.44626 ◽

2019 ◽

Vol 17 (4) ◽

pp. 560-566

Author(s):

Anisul Islam ◽

Md Sadakuzzaman ◽

Md Anwar Hossain ◽

Md Mujaffar Hossain ◽

Md Abul Hashem

Keyword(s):

Gamma Irradiation ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Total Coliform ◽

Viable Count ◽

Chicken Meat ◽

Quality Data ◽

Indigenous Chicken ◽

Positive Effects

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV), and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat. J Bangladesh Agril Univ 17(4): 560–566, 2019

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Study the antimicrobial effects of chitosan-based edible film containing the Trachyspermum ammi essential oil on shelf-life of chicken meat

Microbiology Research ◽

10.4081/mr.2017.7226 ◽

2017 ◽

Vol 8 (2) ◽

Cited By ~ 2

Author(s):

Fatemeh Karimnezhad ◽

Vadood Razavilar ◽

Amir Ali Anvar ◽

Soheyl Eskandari

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Chitosan Film ◽

Storage Period ◽

Edible Films ◽

Chicken Meat ◽

Edible Film ◽

Coliform Bacteria ◽

Antimicrobial Effects ◽

Trachyspermum Ammi

Packaging using chitosan-based edible films incorporated with natural essential oils is a safe and economic way to increase the shelf-life and acceptability of food products and especially chicken meat. Trachyspermum ammi is a natural medicinal plant with high antimicrobial effects cultivated in Iran. The present research was done to study the antimicrobial effects of chitosan-based edible film containing T. ammi essential oil on shelf-life of chicken meat. T. ammi fruits were collected and dried. Essential oil was extracted from plants using the Clevenger’s apparatus. High molecular weight chitosan with 1% and 2% concentrations of T. ammi essential oil were used for coating of chicken fillets. Treatments were stored at 4°C for 12 days. Count of the total aerobic, total psychrophilic and coliform bacteria had ranges of 3.8±0.25 to 8.32±0.26, 4±0.23 to 8.65±0.28 and 1.8±0.09 to 5.62±0.16 CFU/g during the storage period. Antimicrobial effects were significantly increased with the incorporation of T. ammi essential oil (P<0.05). Antimicrobial effects were also depended on the concentration of T. ammi essential oil (P<0.05). Chitosan film incorporated with 2% T. ammi essential oil had the highest inhibitory effects on total aerobic, total psychrophilic and coliform bacteria (P<0.05). Our results pointed out that the incorporation of T. ammi essential oil at 2% concentration has potential for using the developed chitosan edible film as an active packaging of chicken meat.

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Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

Coatings ◽

10.3390/coatings8100366 ◽

2018 ◽

Vol 8 (10) ◽

pp. 366 ◽

Cited By ~ 12

Author(s):

Maria-Ioana Socaciu ◽

Cristina Semeniuc ◽

Dan Vodnar

Keyword(s):

Shelf Life ◽

Capital Investment ◽

Modified Atmosphere Packaging ◽

Edible Films ◽

Life Extension ◽

Economic Losses ◽

Fresh Fish ◽

Shelf Life Extension ◽

Food Commodities

Fresh fish is extensively consumed and is one of the most-traded food commodities in the world. Conventional preservation technologies include vacuum and modified atmosphere packaging, but they are costly since requires capital investment. In the last decade, research has been directed towards the development of antimicrobial packaging systems, as an economical alternative to these. This paper outlines antimicrobial films and coatings applied so far on fresh fish, their efficacy against targeted microorganism/group and effects on chemical quality of the product. Findings show that edible films/coatings incorporated with different active agents applied to fresh fish are able to inhibit the microbial growth and decrease the rate of fish nutrients degradation, thus preventing the formation of chemical metabolites; a shelf-life extension of 6 to 13 days was obtained for fish fillets, depending on the species on which the active packaging materials were applied. The manufacturing use of these formulations could lead to a significant reduction in fish waste, consequently, a diminution of economic losses for fish traders and retailers. Therefore, their industrial production and commercialization could be an exploitable sector by the packaging industry.

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