Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage

Wang, Wenwen; Zhao, Dianbo; Xiang, Qisen; Li, Ké; Wang, Bohua; Bai, Yanhong

doi:10.1016/j.lwt.2021.112376

Cited by 31 publications

(17 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lipid oxidation is mainly a chemical reaction that occurs under aerobic conditions and is affected by factors such as lipoxygenase, oxygen, temperature, and light in chilled chicken. A series of oxidation reactions can occur during storage, the most important of which is the potential response of polyunsaturated fats to oxygen, and the reaction can lead to the accumulation of malondialdehyde (MDA) [ 20 , 21 ].…”

Section: Resultsmentioning

confidence: 99%

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

Mai¹,

Wang²,

Zhang³

et al. 2022

Foods

View full text Add to dashboard Cite

The effects of modified atmosphere packaging (MAP) on the growth and spoilage characteristics of Pseudomonas lundensis LD1 and Shewanella putrefaciens SP1 in chilled chicken at 0–10 °C were studied. MAP inhibited microbial growth, TVB-N synthesis, and lipid oxidation. The inhibitory effect of MAP became more significant as the temperature decreased. The kinetic models to describe the growth of P. lundensis LD1 and S. putrefaciens SP1 at 0–10 °C were also established to fit the primary model Gompertz and the secondary model Ratkowsky. The models had a high degree of fit to describe the growth of dominant spoilage bacteria in chilled chicken. The observed numbers of P. lundensis LD1 and S. putrefaciens SP1 at 2 °C were compared with the predicted numbers, and the accuracy factor and bias factor ranged from 0.93 to 1.14. These results indicated that the two models could help predict the growth of P. lundensis and S. putrefaciens in chilled chicken at 0–10 °C. The analyzed models provide fast and cost-effective alternatives to replace traditional culturing methods to assess the influence of temperature and MAP on the shelf life of meat.

show abstract

Section: Resultsmentioning

confidence: 99%

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

Mai¹,

Wang²,

Zhang³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Thus, broiler breast meat with a high pH has a higher water-binding capacity than meat with a lower pH. Lower pH in bird meat groups with essential oil or phytogenic nano-emulsions essential oil may be responsible for inhibiting the integration of the deterioration of microorganism growth ( 53 , 54 ). High pH (over 6.2) and low pH values (below 5.8) can negatively influence meat quality of broiler breast meat [dark, firm, and dry (DFD) vs. pale, soft, exudative (PSE), respectively] ( 46 , 50 , 55 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

et al. 2023

View full text Add to dashboard Cite

IntroductionHigh-quality meat is one of the consumer demands. Therefore, several studies have concluded that supplementing broilers with natural additives can improve meat quality. This study was carried out to evaluate the effects of nano-emulsified plant oil (Magic oil®) and probiotic (Albovit®) as water additives (at the rate of 1 ml/L and 0.1 g/L, respectively) during different growing periods on processing characteristics, physicochemical properties, and meat quality traits of broilers chickens.MethodsA total number of 432-day-old Ross broiler chicks were randomly assigned to one of six treatment groups according to the growing periods in which magic oil and probiotics were added to drinking water, each with nine replicates and eight birds per replicate (4♂ and 4♀). On day 35, birds' processing characteristics, physicochemical properties, and meat quality traits were examined.Results and discussionThe results showed that treatments had a significant (P < 0.001) impact on cooking loss, cohesiveness, and chewiness. The male broiler chickens had higher (P ≤ 0.05) initial lightness, initial whiteness index, water holding capacity, shear force, live weight, hot and chilled carcass weights, as well as lower gizzard and neck percentages than females. The interactions between treatments and sex showed a significant (P < 0.001) impact on cooking loss, shear force, hardness, springiness, and chewiness. In conclusion, supplementing male broiler chickens with Magic oil and probiotic, particularly from 0–30 days of age had favorable meat chewiness as a result of lower cohesiveness and hardness higher springiness, and the most convenient cooking loss value. Magic oil and probiotic, especially in males, is advisable to be supplemented in water of growing broilers chicken programs from 0 to 30 days of age. Moreover, further studies under commercial conditions are recommended to locate the most favorable combination of Magic oil/probiotic supplements for the best processing characteristics and meat quality attributes outcomes.

show abstract

“…All samples were individually packed into polyethylene bags and stored at 4 °C for 12 days. The samples were taken for analysis every 3 days (Wang et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts

Guo,

Xu,

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe stability, microstructure and antioxidant capacity of the composite coating solution of chitosan (CS) and oleuropein (OLE, 0.08–0.32%, w/v) were estimated by zeta potential, rheological properties, scanning electron microscope and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging assays. Effects of the composite coating on refrigerated chicken breasts were evaluated by microbial, chemical and sensory assays. The results revealed that the coating solutions were stable, intact and exhibited good antioxidant activities. When chicken samples were stored at 4 °C for 12 days, the microbial population treated with CS + OLE decreased to 5.43–7.59 log CFU g−1 compared with the control (8.41 log CFU g−1). The increase in pH values, total volatile base nitrogen and thiobarbituric acid reactive substances contents, and drip loss rate of chicken samples had also been deferred. Overall, the results indicated that it was feasible to apply CS with OLE to extend the shelf life of chicken breasts.

show abstract

Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage

Cited by 31 publications

References 33 publications

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

Effects of adding nano-emulsified plant oil and probiotics to drinking water during different periods besides sex on processing characteristics, physicochemical properties, and meat quality traits of broiler chickens

Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts

Contact Info

Product

Resources

About