[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
Articles archive::
Indexing Sources::
For Authors::
Publication ethics::
Registration::
Contact us::
Site Facilities::
::
Creative Commons License
AWT IMAGE

This Journal under a

Creative Commons Attribution-NonCommercial 4.0 International License.

..
Open Access Policy

AWT IMAGE

..
cope

AWT IMAGE

..
Registered in

AWT IMAGE

AWT IMAGE

..
:: Volume 10, Issue 1 (Jan-Mar 2023) ::
Nutr Food Sci Res 2023, 10(1): 23-35 Back to browse issues page
Effects of Green Coating on Quality Improvement of Chicken Fillets in Refrigeration Time
Maryam Azizkhani , Saba Samie Ghahfarokhi , Razieh Partovi
Amol University of Special Modern Technologies , maryam_azizkhani@yahoo.com
Abstract:   (942 Views)
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.
Keywords: Biopolymer, Chicken fillet, Composite, Coating
Full-Text [PDF 745 kb]   (325 Downloads)    
Article type: Research | Subject: Food Science
Received: 2023/01/26 | Accepted: 2023/06/21 | Published: 2023/10/21
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

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-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 10, Issue 1 (Jan-Mar 2023) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.05 seconds with 45 queries by YEKTAWEB 4660