Improving the Quality and Shelf-life of Refrigerated Japanese Quail (Coturnix coturnix japonica) Carcasses by Oregano/Citrate Dipping

Moaw, Robiel Kamel; Abdelmonem, Hanna; Moha, Ola Saleh Saleh; Aboelsood, Wafaa

doi:10.3923/jbs.2018.389.398

Cited by 2 publications

(3 citation statements)

References 19 publications

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“…Among meat products, quail meat is the smallest halal poultry and is nutritionally more valuable than chicken due to its different vitamins. Low levels of cholesterol and fat in quail meat make vitamins valuable in this bird (Moawad et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…The most important factor that causes spoilage and shortens the life of meat is the growth of microorganism. Quail meat can be refrigerated for a limited time (4–5 days), as its muscle fibers are thin and prolonged storage can lead to spoilage, but its useful life can be extended by using other storage methods in combination with refrigeration (Aksu et al., 2014 ; Derakhshan et al., 2018 ; Moawad et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…Today, consumers want to consume products of natural origin and with minimal processing. A safe and acceptable approach to increase food safety and shelf life is the use of plant essential oils (Sayyad & Farahmandfar, 2017 ; Sayyari et al., 2021 , 2021 , 2021 , 2021 ; Farahmandfar et al., 2019 ; Farahmandfar et al., 2020b ; Moawad et al., 2018 ; Aksu et al., 2014 ). The Bay laurel with the scientific name of Laurus nobilis L. is an evergreen tree or shrub with a height of 15–20 m and two bases.…”

Section: Introductionmentioning

confidence: 99%

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Use composite coating of chitosan‐chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets

Amiri

Ahmady

Ariaii

et al. 2021

Food Science & Nutrition

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In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH-CG, CH-CG+BE at 800 ppm, 3: CH-CG+BE at 1600 ppm, 4: CH-CG+nano BE at 800 ppm, 5: CH-CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05).At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.

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Section: Introductionmentioning

confidence: 99%