This study was aimed to assess the impact of cellulose nanofibers (CNF) edible coating incorporated with ginger essential oil (GEO) and citric acid (CA) on the shelf life of the ready‐to‐cook barbecue chicken meat. The treatments containing ginger essential oil and citric acid significantly reduced the microbial population compared with the control and cellulose nanofibers. The most effective treatment was the CNF + GEO 2% + CA 1%, which increased the meat shelf life up to 6 days. The highest chemical changes were seen in the control and the CNF treatments. The combined use of GEO and CA revealed to have a better impact on spoilage control. The sensory analysis also showed that the GEO improved taste, odor, texture, and overall acceptability of the samples. Based on the results of this research, the CNF coating is recommended as a basic edible coating method for incorporating other antimicrobial and antioxidant compounds in meat products.
Practical applications
Food coating with novel techniques is developing to extend the food shelf life. Cellulose nanofibers as a natural nano polymer are not only able to coat the food well, but also with the sustained release of plant essential oils, to preserve the food. The ready‐to‐cook barbecue chicken is a highly perishable product with a generally short shelf life. Its shelf life could be increased using cellulose nanofibers coating containing ginger essential oil and citric acid.
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The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4°C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p \ 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (p \ 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.
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