Effects of chitosan coating enriched with Syzygium aromaticum essential oil on quality and shelf‐life of chicken patties

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Vivek Shukla ◽  
Sanjod Kumar Mendiratta ◽  
Ravindra Jayavant Zende ◽  
Ravi Kant Agrawal ◽  
Rohit Kumar Jaiswal
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Syzygium Aromaticum ◽  
Chitosan Coating ◽  
Chicken Patties ◽  
Quality And Shelf Life

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.

Effects of chitosan coating on postharvest quality and shelf life of sponge gourd (Luffa cylindrica) during storage

2014 ◽  
Vol 166 ◽  
pp. 1-8 ◽  
Author(s):  
Cong Han ◽  
Jinhua Zuo ◽  
Qing Wang ◽  
Lijing Xu ◽  
Baiqiang Zhai ◽  
...  
Keyword(s):  
Shelf Life ◽  
Postharvest Quality ◽  
Luffa Cylindrica ◽  
Chitosan Coating ◽  
Sponge Gourd ◽  
Quality And Shelf Life

STORAGE QUALITY AND SHELF LIFE OF VACUUM-PACKAGED EXTENDED CHICKEN PATTIES

2007 ◽  
Vol 18 (3) ◽  
pp. 253-263 ◽  
Author(s):  
R.R. KUMAR ◽  
B.D. SHARMA ◽  
MANISH KUMAR ◽  
A.K. BISWAS
Keyword(s):  
Shelf Life ◽  
Storage Quality ◽  
Chicken Patties ◽  
Quality And Shelf Life

Effects of chitosan coating on quality and shelf life of peeled litchi fruit

2004 ◽  
Vol 64 (3) ◽  
pp. 355-358 ◽  
Author(s):  
Huaqiang Dong ◽  
Liangying Cheng ◽  
Jiahou Tan ◽  
Kunwang Zheng ◽  
Yueming Jiang
Keyword(s):  
Shelf Life ◽  
Chitosan Coating ◽  
Litchi Fruit ◽  
Quality And Shelf Life

scholarly journals Effects of Edible Micronized Chitosan Coating on Quality and Shelf Life of Sliced Papaya

2013 ◽  
Vol 04 (09) ◽  
pp. 9-13 ◽  
Author(s):  
Po-Jung Chien ◽  
Hung-Ren Lin ◽  
Min-Sheng Su
Keyword(s):  
Shelf Life ◽  
Chitosan Coating ◽  
Quality And Shelf Life
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