Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Zhou, Xi; Zong, Xinxiang; Zhang, Min; Ge, Qingfeng; Qi, Jun; Liang, Jin; Xu, Xinglian; Xiong, Guoyuan

doi:10.1016/j.ijbiomac.2021.04.165

Cited by 59 publications

(25 citation statements)

References 49 publications

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“…( 2018 ), Zhou et al. ( 2021 ), and Muhialdin et al (2020) on chicken fillets, chicken meat, and chicken samples treated with natural coating in combination with plant extracts and EOs.…”

Section: Resultsmentioning

confidence: 99%

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Alirezalu

Moazami‐Goodarzi

Roufegarinejad

et al. 2022

Food Science & Nutrition

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The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen ( TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

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“…( 2018 ), Zhou et al. ( 2021 ), and Muhialdin et al (2020) on chicken fillets, chicken meat, and chicken samples treated with natural coating in combination with plant extracts and EOs.…”

Section: Resultsmentioning

confidence: 99%

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Alirezalu

Moazami‐Goodarzi

Roufegarinejad

et al. 2022

Food Science & Nutrition

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“…Besides, gas barrier property of polysaccharide-based ELRG coating could limit oxygen accessibility for aerobic microorganisms. InZhou et al (2021) study the TVC of chicken fillet after covering with konjac glucomannan/carrageenan containing 3.5% camellia oil exceeded to threshold level on 10th day of chilled storage and TVC reduction was 19.73% in comparison with the control sample.Psychrophilic bacteria such as Pseudomonas, Aeromonas, Shewanella, and Flavobacterium are the leading cause of food spoilage under cold storage conditions. The results of this study revealed a significant increase in psychrophilic microorganism's count on the surface of chicken fillets especially for the control sample during the storage at 4°C (Figure4b).…”

mentioning

confidence: 79%

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

Shahrampour

Razavi

2023

Food Science & Nutrition

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Herein, the effect of incorporation of rosemary essential oil (REO) nanoemulsions with the smallest (98.14 nm) and largest (148.04 nm) droplets' sizes at different concentrations (0%, 2%, and 4% v/v) in Eremurus luteus root gum (ELRG) coating solution on microbial, chemical, and sensory qualities of chicken fillets during cold storage was investigated. The results demonstrated a significant reduction in pH and TBA value and total viable microbial count (TVC) of chicken meat samples after using an active ELRG coating compared with the uncoated sample. Moreover, the properties of active ELRG coatings were more affected by the concentration of REO nanoemulsions than the size of their droplets. More antimicrobial and antioxidant activities were observed in coated samples containing 4% (v/v) REO nanoemulsions (L‐4 and S‐4). The highest and lowest pHs at the end of storage belonged to uncoated (6.89) and S‐4 coated (6.41) samples, respectively. Unlike the control sample (8th day), the microbial population in the active coated samples (>12th day) reached the threshold level (7 log CFU/g) later. The TBA value in the control and coated samples was 0.56 and 0.4–0.47 mg/kg after 12 days of cold storage, respectively. Increasing the REO nanoemulsion content from 2% to 4% (v/v) in the coating solution enhanced the score of sensory parameters such as odor, color, and total acceptance of the chicken meat, especially on the last day of cold storage. The obtained results suggested ELRG‐REO coatings as an effective strategy to delay the chemical and microbial deterioration of chicken meat fillets.

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“…For example, compared with unpackaged beef, the application of copper sulfide nanoparticlecarrageenan films to beef can reduce effectively the amounts of Escherichia coli and Staphylococcus aureus by 52.6% and 69.8%, respectively (129). Similarly, it was found that the use of carrageenan/camellia oil films for chicken preservation reduced the amounts of cryophilic bacteria (3.86 Log CFU/g) sharply, compared with that of the control group (5.35 Log CFU/g) (130). In addition, due to the antioxidant and antibacterial activities of curcumin, the carrageenan/curcumin films can inhibit the growth of Staphylococcus aureus and Serratia marcescens, thus being applied for shrimp packaging (98).…”

Section: Applications In Fish and Meat Productsmentioning

confidence: 92%

Recent advances in carrageenan-based films for food packaging applications

Cheng

Chen

et al. 2022

Front. Nutr.

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In order to solve the increasingly serious environmental problems caused by plastic-based packaging, carrageenan-based films are drawing much attentions in food packaging applications, due to low cost, biodegradability, compatibility, and film-forming property. The purpose of this article is to present a comprehensive review of recent developments in carrageenan-based films, including fabrication strategies, physical and chemical properties and novel food packaging applications. Carrageenan can be extracted from red algae mainly by hydrolysis, ultrasonic-assisted and microwave-assisted extraction, and the combination of multiple extraction methods will be future trends in carrageenan extraction methods. Carrageenan can form homogeneous film-forming solutions and fabricate films mainly by direct coating, solvent casting and electrospinning, and mechanism of film formation was discussed in detail. Due to the inherent limitations of the pure carrageenan film, physical and chemical properties of carrageenan films were enhanced by incorporation with other compounds. Therefore, carrageenan-based films can be widely used for extending the shelf life of food and monitoring the food freshness by inhibiting microbial growth, reducing moisture loss and the respiration, etc. This article will provide useful guidelines for further research on carrageenan-based films.

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Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

Cited by 59 publications

References 49 publications

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Combined effects of calcium‐alginate coating and Artemisia fragrance essential oil on chicken breast meat quality

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life

Recent advances in carrageenan-based films for food packaging applications

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