Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin, Dong-Min; Kim, Yea‐Ji; Yune, Jong-Hyeok; Kim, Dohyun; Kwon, Hyuk-Cheol; Sohn, Hyejin; Han, Seo-Gu; Han, Jong Hyeon; Lim, Sujin; Han, Sung Gu

doi:10.3390/foods11020245

Cited by 16 publications

(7 citation statements)

References 48 publications

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“…To maintain the food safety of hot smoked meat, utilize and handle fresh meat, control and properly clean the production processing area and the facility, and freeze the product until consumption [38]. Hot smoked meat's shelf life is enhanced while adding preservatives and storing it at a low temperature [39].…”

Section: Hot Smokingmentioning

confidence: 99%

A comparative analysis of traditional meat processing methods

Dissanayake,

Rifky,

Nurmukhamedov

et al. 2024

E3S Web Conf.

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This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.

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Section: Hot Smokingmentioning

confidence: 99%

A comparative analysis of traditional meat processing methods

Dissanayake,

Rifky,

Nurmukhamedov

et al. 2024

E3S Web Conf.

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show abstract

“…In addition, the preparation of packaging materials capable of the controlled release of active compounds could allow further studies into controlled release kinetics and mechanisms, such as when and how to trigger the release, the extent of the release, and the release speed suitable for improving the food quality and safety during extended storage. The formulations of emulsion-based edible packaging materials should therefore be optimized for the development of edible packaging and coating materials that can control the release of bioactive substances [ 311 ]. Although the eugenol emulsion/chitosan edible coating provides a green coating for extending the shelf lives of fresh meat products [ 312 ]; consumers’ acceptance of such systems must also be considered [ 313 ].…”

Section: Applications On the Macrostructure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

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The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

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“…Active packaging can inhibit or slow the microbiota and reactions on the food surface, where spoilage usually begins [4]. These have great potential to increase shelf life and food security [5,6]. Chitosan is among the active compounds that have recently received attention.…”

Section: Introductionmentioning

confidence: 99%

“…Chitosan is among the active compounds that have recently received attention. It has been widely used in the production of coatings for various products [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef

de Lima,

Leite,

Pereira

et al. 2024

Foods

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This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.

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Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Cited by 16 publications

References 48 publications

A comparative analysis of traditional meat processing methods

A comparative analysis of traditional meat processing methods

Progress in the Application of Food-Grade Emulsions

Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef

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