Shelf Life Evaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder as Natural Preservatives at Refrigerated Storage (4±1°C)

2019 ◽  
pp. 1
Author(s):  
Goswami Manigiri ◽  
Bhavesh Prajapati ◽  
Bhoomi Solanki ◽  
Nalwaya Shishir ◽  
Ashish Shendurse
Keyword(s):  
Shelf Life ◽  
Seed Coat ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Life Evaluation ◽  
Natural Preservatives

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

2017 ◽  
Vol 141 ◽  
pp. 103-109 ◽  
Author(s):  
Parviz Hassanzadeh ◽  
Hossein Tajik ◽  
Seyed Mehdi Razavi Rohani ◽  
Mehran Moradi ◽  
Mohammad Hashemi ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Chitosan Coating

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Meat Science ◽  
2011 ◽  
Vol 88 (3) ◽  
pp. 409-414 ◽  
Author(s):  
S. Vaithiyanathan ◽  
B.M. Naveena ◽  
M. Muthukumar ◽  
P.S. Girish ◽  
N. Kondaiah
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Punica Granatum ◽  
Chicken Meat ◽  
Refrigerated Storage

Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

2011 ◽  
Vol 236-238 ◽  
pp. 2255-2258 ◽  
Author(s):  
Rong Rong Liang ◽  
Xi Bin Zhang ◽  
Xiu Jiang Wang ◽  
Ren Huan Wang ◽  
Yan Wei Mao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Early Stage ◽  
Edible Coating ◽  
Chicken Meat ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Edible Coatings ◽  
Drip Loss ◽  
Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

scholarly journals Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽  
2021 ◽  
Vol 11 (29) ◽  
pp. 17630-17641
Author(s):  
Mohamed Tagrida ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Nile Tilapia ◽  
Ethanolic Extract ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Piper Betle ◽  
Refrigerated Storage ◽  
Betel Leaf ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

scholarly journals Development and shelf-life evaluation of tomato-mushroom mixed ketchup

2016 ◽  
Vol 53 (5) ◽  
pp. 2236-2243 ◽  
Author(s):  
Krishan Kumar ◽  
Aradhita Barman Ray
Keyword(s):  
Shelf Life ◽  
Life Evaluation

Shelf-life evaluation of foods

2001 ◽  
Vol 65 (1-2) ◽  
pp. 141-142
Author(s):  
Niels Skovgaard
Keyword(s):  
Shelf Life ◽  
Life Evaluation
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