Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

Bazargani‐Gilani, Behnaz; Aliakbarlu, Javad; Tajik, Hossein

doi:10.1016/j.ifset.2015.04.007

Cited by 194 publications

(144 citation statements)

References 43 publications

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“…The BRARP extract treatment exhibited a reduction in the growth rate of TVC as depicted in Figure a. The initial TVC of control samples was 3.72 log CFU/g but increased consistently to 8.99 log CFU/g at the 16th day of storage, which are in agreement with the result of fresh beef (Bazargani‐Gilani, Aliakbarlu, & Tajik, ). At the end of the storage period, TVC in BRARP‐treated samples were significantly lower as compared to control sample, with 8.14 and 7.48 log CFU/g in 1.5% and 2% BRARP extract, respectively.…”

Section: Resultssupporting

confidence: 79%

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Chelliah

Saravanakumar

Barathikannan

et al. 2019

J Food Process Preserv

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This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography‐mass spectrometry (GC‐MS) and computer‐based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used as an in vivo model for chemotaxis and colonization in the intestinal lumen of the worm. The 1,2‐benzenedicarboxylic acid was the major bioactive compound revealed by the molecular docking method. The C. elegans model shows that extract was not cytotoxic; however, shows beneficial effect by reducing the E. coli O157 population in the gut of worm. The 2% BRARAP samples maintained significantly lower values (p < .05) for all quality attributes compared to control throughout storage. Thus, 2% of BRARP could be used as an effective natural antimicrobial agent for improving the microbiological safety of beef. Practical applications With the increasing demand for natural ingredients as an alternative to synthetic antimicrobial agents or preservative in food processing, the quest for innovative newer bioactive compounds is increasing. Recently, few researchers have explored the potential of using BRARP, a natural extract as an effective antimicrobial for controlling foodborne pathogens. The results of the present investigation explore the antimicrobial efficacy of BRARP in raw beef meat. The results suggested that BRARP can reduce the meat spoilage losses and maintain the shelf life in all quality attributes, and thus it can be used as a natural antimicrobial agent in the meat industry.

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Section: Resultssupporting

confidence: 79%

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Chelliah

Saravanakumar

Barathikannan

et al. 2019

J Food Process Preserv

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“…These films are produced as a thin layer and can prevent the loss of moisture, lipid oxidation, and deterioration, and also can act as a carrier for antimicrobial and antioxidant supplements to help maintain and enhance the quality level of different types of food. They can be made as a packaging wrap, cover, and bag . Zein consists of 45–50% of the total protein of maize and is the main source of stored corn protein .…”

Section: Introductionmentioning

confidence: 99%

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

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“…The total viable count (TVC), at the beginning of storage (day 0) for all the three groups, is less than the maximum limit indicator of hygienic‐sanitary conditions (5 log cfu/g) for fresh meat products (Kannat et al, ). Bazargani‐gilani, Aliakbarlu, and Tajik () report that values close to 4.85 log cfu/g are expected for fresh poultry meat for TVC analysis.…”

Section: Resultsmentioning

confidence: 98%

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Zegarra

Santos²,

Silva

et al. 2018

J Food Process Preserv

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Biodegradable materials have great potential to improve and maintain the food quality. Chitosan biofilms (1% wt/vol) added with three concentrations of extract of acerola agroindustrial residue (vol/wt) were produced: 0% (G1); 1.0% (G2); and 2.5% (G3). The study was conducted in two main stages: in the first step, samples of all three groups and a control group (GC) were stored for 18 days (4 °C ± 1 °C), being analyzed for TBARS and pH. The groups 1 and G2 showed the best results. In the second stage, chicken meat packed with biofilms G1, G2, and a new GC were stored for 20 days (4 °C ± 1 °C), being evaluated for pH, temperature, TBARS, color parameters, water‐holding capacity, TPA, and microbiological analysis. The biofilm G2 presented the best results, maintaining the quality of the samples for 20 days of storage. Practical applications The film developed in this work has as main characteristics the biodegradability and the antioxidant activity, which were incorporated into the film with an antioxidant extract of acerola, produced from the agroindustrial residue of acerola, a byproduct usually discarded by the juice industry. For the development of this film, low‐cost materials and straightforward equipment were used, their application in the chicken meat was simple and the results were satisfactory, since the lipid oxidation was delayed and the quality of the product was maintained for 20 days. It can be observed that the chitosan film produced in this work is a package with significant active functions and an ally in maintaining the quality of the chicken meat. It is believed that this film will also be efficient in delaying the lipid oxidation of other meat products. Further investigation are necessary to confirm this.

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Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

Cited by 194 publications

References 43 publications

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

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