Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat
G. Yılmaz,
A.İ. Küçük,
D. Bilecen Şen
et al.
Abstract:This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulati… Show more
Recent research efforts have focused on exploring novel plant sources, such as polysaccharides (e.g., starch, cellulose), proteins (e.g., soy, wheat gluten), and lipids (e.g., waxes, oils), to develop functional films...
Recent research efforts have focused on exploring novel plant sources, such as polysaccharides (e.g., starch, cellulose), proteins (e.g., soy, wheat gluten), and lipids (e.g., waxes, oils), to develop functional films...
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