The development and validation of mathematical model for predicting shelf life of minced chicken meat processed with chitosan (0.1%), gamma irradiation (0.5 kGy), or their combinations during chilled storage are presented. The samples were evaluated for their microbial and chemical qualities at regular intervals. The total viable count (TVC) reduced from 5.92 log (CFU/g) in untreated samples to 5.39, 5.28, and 4.76 log (CFU/g) in the samples treated with irradiation, chitosan, or both, respectively. Samples treated with both radiation and chitosan remained microbiologically safe till Day 14. Statistically significant difference in thiobarbituric acid reactive substances (TBARS) and trichloroacetic acid (TCA) soluble protein content among different treatment groups was observed after 11 days. The results obtained were fitted in Gompertz (TVC) and second‐order polynomial (TBARS and TCA soluble protein) function. This model enables variable labeling of “best before date,” thus ensuring acceptable chemical parameters along with the microbial safety of chicken meat, both of which depend largely on the initial conditions of meat.
Practical Application
The present study reports the mathematical models obtained to estimate the microbial and chemical qualities of minced chicken treated with 0.5 kGy of gamma irradiation, 0.1% chitosan, and their combination. The shelf life is partly determined by the initial quality of the chicken; hence, its consideration while estimating the shelf life is valuable. The models reported will enable variable labeling of “best before date” on the basic of initial quality. This will reduce the economic loss caused due to rejection of products of acceptable quality.
The present study reports synthesis of silver nanoparticles (AgNPs) using mint extract (ME) in the presence of polyvinyl alcohol (PVA) as capping material. PVA, ME and silver nitrate at concentration of 1%, 0.01% and 0.02%, respectively were found to be optimum for the synthesis of nanoparticles. The formation of AgNPs was confirmed by measuring surface plasmon resonance (SPR) peak. The intensity of SPR peak remained unaltered thus suggesting stability of colloid without aggregation during storage. The nanoparticles inhibited the growth of food borne bacteria namely Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus. The incorporation of these nanoparticles in chitosan and gelatin blend resulted in homogenous films. Mechanical properties and water vapor transmission rate of chitosan-gelatin films improved due to addition of AgNPs, whereas optical (opacity and UV light transmittance) and oxygen permeability properties remained unchanged. These films had the ability to inhibit growth of 5 log CFU of the above test organisms. These findings suggest that the AgNPs obtained by reduction of silver by ME can be effectively utilized to prepare antibacterial eco-friendly food packaging material.
In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.
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