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:: دوره 10، شماره 1 - ( 1-1402 ) ::
جلد 10 شماره 1 صفحات 35-23 برگشت به فهرست نسخه ها
Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time
چکیده:   (714 مشاهده)
Background and Objectives: Effects of edible coatings, including sodium alginate (Alg), pullulan (Pul) and carboxymethyl cellulose (CMC) with bitter orange peel extract (BOE), on the chemical, microbial and texture qualities of chicken fillets during storage in refrigerator was investigated.
Materials and Methods: Samples treated with biopolymer coatings with BOE included significantly lower free fatty acids, peroxide value, total volatile basic nitrogen content and microbial count during cold storage, compared to fillets treated with pure BOE, biopolymer composites (no BOE) and controls.
Results: Effectiveness of the coatings on bacterial population was as follows Alg/Pul/BOE > Pul/CMC/BOE > Alg/CMC/BOE > BOE > Alg/Pul > Alg/CMC > Pul/CMC > control. Coating fillet samples with pure BEO showed greater inhibitory activities against microbial spoilage, compared with composite coatings with no extracts.
Conclusions: Treatment efficiency as of antimicrobial agents and maintenance of physicochemical characteristics were as follows Alg/Pul/BOE > Pul/CMC/BOE > Alg/CMC/BOE. Based on the current findings, these composite coatings can be promising options to improve the quality of fresh foods during shelf-life.
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نوع مطالعه: پژوهشي | موضوع مقاله: Food Science
دریافت: 1401/11/6 | پذیرش: 1402/3/31 | انتشار: 1402/7/29
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Azizkhani M, Samie Ghahfarokhi S, Partovi R. Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time. Nutr Food Sci Res 2023; 10 (1) :23-35
URL: http://nfsr.sbmu.ac.ir/article-1-582-fa.html

Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time. 1. 1402; 10 (1) :23-35

URL: http://nfsr.sbmu.ac.ir/article-1-582-fa.html



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دوره 10، شماره 1 - ( 1-1402 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
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