Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres

Yavaş, Eylem; Bilgin, Bilal

doi:10.3923/ijps.2010.66.71

Cited by 10 publications

(3 citation statements)

References 13 publications

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“…For example, Shahrezaee et al [44] controlled mesophilic growth of chicken nuggets during refrigerated storage when samples were prepared including Aloe vera powder (2.5-3.5%) into the minced meat preparation. Other technologies, like modified atmosphere packaging (60% N 2 , 40% CO 2 , and O 2 < 1%) better controlled microbial growth in chicken nuggets with 1 log unit lower loads than samples under atmospheric composition after 21 days of storage at 4 • C [40].…”

Section: Discussionmentioning

confidence: 99%

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Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets

et al. 2022

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(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) breaded products; (2) Methods: This study proposes the new technology consisting of incorporation of encapsulated extra virgin olive oil (EVOO) (α-cyclodextrin: EVOO ratio, 1:2.6) in the breadcrumbs (corn breadcrumbs:encapsulated oil ratio, 2:1) for breading chicken nuggets combined with oil-free pre-cooking (baking 150 °C/5 min) and cooking (baking 180 °C/13 min). As controls, a conventional deep-fat frying (180 °C/30 s) and new technology but without encapsulated EVOO were used; (3) Results: Fat content of baked chicken nuggets with the new technology was reduced by 88%, while no sensory differences were scored compared with conventional deep-fat frying. Furthermore, acrylamide formation was reduced by >55% with the new technology. During storage (4 °C) of pre-cooked chicken nuggets of new technology, microbial growth was reduced by 1.4 log units lower compared with deep-fat frying method; (4) Conclusions: the proposed new technology, based on encapsulated EVOO+oil-free pre-cooking/cooking, allows to obtain chicken nuggets that are healthier, safer, and have a longer shelf-life, while frying oil waste is avoided.

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Section: Discussionmentioning

confidence: 99%

“…Pre-cooked foods, such as pre-cooked chicken nuggets, are products sensitive to microbial growth, mainly because they are manipulated after their heat treatment to be marketed as chilled or frozen products [2,40]. Furthermore, the nature of the used ingredients is crucial to identify the microbial risk of the product to be processed.…”

Section: Microbial Analysesmentioning

confidence: 99%

Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets

et al. 2022

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“…In addition to the food product impact, its FLW is responsible for an increased burden, especially when it takes place at the end of the supply chain-i.e., by consumers [2]. Eliminating chicken meat wastage at households might be challenging, as the perishable nature of chicken makes safe storage difficult [20]. Cases of common foodborne disease, such as campylobacteriosis, are most frequently linked to the consumption of contaminated poultry [21,22].…”

Section: Introductionmentioning

confidence: 99%

Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

et al. 2021

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Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identified segments. Data were collected through a consumer survey of several packaged chicken products (n = 256; 2019) in a retail setting in Belgium. Of the participants, 36% reported never wasting any chicken meat. The average waste percentages were small, 1.1–3.1%, depending on the packaged product, although they were not significantly different between products. Participants with low levels of self-reported chicken waste were significantly older, without children and/or unemployed. Moreover, their households scored better for household routines and skills. They also agreed more to intend not to waste food, experienced a stronger injunctive norm and perceived consumer effectiveness. Additionally, lower chicken product wastage was discovered for households purchasing organic products and products with both a lower food convenience grade and shorter shelf life. Some relationships between household wastage and food product determinants contrast with expectations based on literature. The cause can be that some determinants are more related to food wasting (e.g., when participants buy organic products) than others (e.g., the products’ shelf life).

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Antimicrobial Packaging for Poultry

Karumathil¹,

Upadhyay²,

Venkitanarayanan³

2016

Antimicrobial Food Packaging

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Effect of Calcium Lactate, Sodium Diacetate and Sodium Chloride Mixture on the Microbiological, Chemical and Sensory Properties of Chicken Nuggets Stored in Refrigeration and under Modified Atmospheres

Cited by 10 publications

References 13 publications

Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets

Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets

Consumer and Food Product Determinants of Food Wasting: A Case Study on Chicken Meat

Antimicrobial Packaging for Poultry

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