Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)
| Autor: | Suman Talukder, Rohit Kumar Jaiswal, Sanjod Kumar Mendiratta, Arvind Soni, Heena Sharma, Kandeepan Gurunathan |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Preservative 030109 nutrition & dietetics Chemistry Thiobarbituric acid Flavour Refrigeration 04 agricultural and veterinary sciences Shelf life 040401 food science Carrageenan law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology law Original Article Refrigeration temperature Food science Essential oil Food Science |
| Zdroj: | Journal of Food Science and Technology. 55:3538-3546 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-018-3279-7 |
| Popis: | A blend of oregano and thyme essential oils (EOs) incorporated edible film was evaluated to improve the storage quality of chicken meat patties. Several preliminary trials were carried out to optimize the levels of bio-polymer to obtained desired edible film as a carrier and blend of EOs as bio preservatives. Preliminary studies indicated that 1.5% (w/v) solution of carrageenan as bio-polymer and 0.10% (v/v) oregano with 0.15% (v/v) thyme EOs in blend form as antimicrobial were suitable. Chicken meat patties wrapped with edible film incorporated with aforementioned EOs, packaged aerobically were stored at refrigeration temperature (4 ± 1 °C) for further studies. Results of refrigeration storage, showed that control samples had significantly higher pH and thiobarbituric acid reacting substances value than EOs treated products. There were significantly lower microbial counts observed in treatment samples (with EOs) and found well within permissible limit as compared to control. All the treatment samples showed lower or comparable flavour score in regard with control. It was found that shelf-life of chicken meat patties increased significantly (P |
| Databáze: | OpenAIRE |
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