The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet

Jafari, Nematollah Jonaidi; Kargozari, Mina; Ranjbar, Reza; Rostami, Hosein; Hamedi, Hassan

doi:10.1111/jfpp.13336

Cited by 60 publications

(47 citation statements)

References 41 publications

(64 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, TBARS values were comparable to control till the storage period studied. Similar observations were reported by Hassanzadeh et al () and Jonaidi Jafari, Kargozari, Ranjbar, Rostami, and Hamedi (), where the TBARS value increases due to storage but presence of chitosan did not alter the lipid peroxidation levels when used alone or in combination with pomegranate juice or propolis extract.…”

Section: Resultssupporting

confidence: 89%

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

Bhoir

Jhaveri²,

Chawla

2019

J Food Process Engineering

View full text Add to dashboard Cite

The development and validation of mathematical model for predicting shelf life of minced chicken meat processed with chitosan (0.1%), gamma irradiation (0.5 kGy), or their combinations during chilled storage are presented. The samples were evaluated for their microbial and chemical qualities at regular intervals. The total viable count (TVC) reduced from 5.92 log (CFU/g) in untreated samples to 5.39, 5.28, and 4.76 log (CFU/g) in the samples treated with irradiation, chitosan, or both, respectively. Samples treated with both radiation and chitosan remained microbiologically safe till Day 14. Statistically significant difference in thiobarbituric acid reactive substances (TBARS) and trichloroacetic acid (TCA) soluble protein content among different treatment groups was observed after 11 days. The results obtained were fitted in Gompertz (TVC) and second‐order polynomial (TBARS and TCA soluble protein) function. This model enables variable labeling of “best before date,” thus ensuring acceptable chemical parameters along with the microbial safety of chicken meat, both of which depend largely on the initial conditions of meat. Practical Application The present study reports the mathematical models obtained to estimate the microbial and chemical qualities of minced chicken treated with 0.5 kGy of gamma irradiation, 0.1% chitosan, and their combination. The shelf life is partly determined by the initial quality of the chicken; hence, its consideration while estimating the shelf life is valuable. The models reported will enable variable labeling of “best before date” on the basic of initial quality. This will reduce the economic loss caused due to rejection of products of acceptable quality.

show abstract

Section: Resultssupporting

confidence: 89%

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

Bhoir

Jhaveri²,

Chawla

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Gutiérrez‐Cortés and Suarez Mahecha () reported that the TVB‐N value of sausages treated with 0.8 mg/ml ethanol propolis extract was lower than that of the control group (treated with 96% alcohol) and of the other treatment group (treated with 0.2 g/kg sodium nitrite and sodium erythorbate). Jonaidi Jafari, Kargozari, Ranjbar, Rostami, and Hamedi () showed that coating of chicken fillets with ethanolic extract of propolis in combination with chitosan solution could delay the increase in TVBN content. According to Nessianpour et al (), the TVBN value of S. tumbil fillets for control group was higher than the others, and the lowest value was observed (38.33 mg N/100 g) in the S. tumbil fillets coated with gelatin–PE at the end of the storage.…”

Section: Resultsmentioning

confidence: 99%

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Yazgan

Burgut

Durmuş

et al. 2020

Journal of Food Safety

View full text Add to dashboard Cite

The impacts of water and ethanolic extracts of propolis at a dose of 0.4 or 0.8% on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans DSM 17886 during storage at 3 ± 1°C for 15 days were investigated. All fish groups were inoculated with M. psychrotolerans (108 cfu/ml) at a rate of 1%. Sensory, colorimetric, chemical analysis (total volatile basic nitrogen, thiobarbituric acid, peroxide values, and free fatty acids), pH value, and microbiological analysis (viable mesophilic and psychrophilic bacteria, coliform, and lactic acid bacteria count) were carried out. An enhance in L* values was found in the group treated with 0.8% ethanolic extracts of propolis on the seventh day of the storage. Application of propolis extract on fish fillets significantly inhibited bacterial growth during storage and extended shelf life of sardine for 4 and 6 days by the use of water extract and for 8 days by the use of ethanolic extract at doses of 0.4 and 0.8%, respectively. The result of the study revealed that application of propolis extracts, mainly ethanolic propolis extracts on sardine fillets resulted in lower lipid oxidation and bacterial growth, therefore, could be natural food additive for preservation of fish fillets.

show abstract

“…These abilities can be improved by additives such as antioxidants derived from natural sources [10,11]. Edible chitosan films provide some characteristics that help to preserve the freshness of meat [12][13][14]; moreover, these types of films present some antimicrobial activity against pathogens and spoilage bacteria in foods and act as antioxidant agents [15,16].…”

Section: Of 16mentioning

confidence: 99%

Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

et al. 2019

View full text Add to dashboard Cite

The aim of this study was to evaluate the effectiveness of chitosan–tomato plant extract (C-TPE) edible coating (EC) on the physicochemical, microbiological, sensory, and antioxidant capacity changes of pork during storage. Edible coatings prepared with chitosan 1%, acetic acid 1%, glycerol, and TPE (0.1% and 0.3%) were tested. Slices of pork were submerged in different treatments (T1: C 1%; T2: C 1% + TPE 0.1%; T3: C 1% + TPE 0.3%; T4: control) and stored at 4 °C. The different treatments showed the best results in physicochemical and microbiological analyses, with reduced microbial population relative to the control. The highest antioxidant capacity and total phenolic content were shown in T3, and the overall acceptance was better in T2. The results show that the application of C with the addition of natural extracts, such as the tomato plant with antioxidant and antimicrobial properties, can be an alternative method for preserving pork.

show abstract

The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet

Cited by 60 publications

References 41 publications

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

Effect of Chitosan–Tomato Plant Extract Edible Coating on the Quality, Shelf Life, and Antioxidant Capacity of Pork during Refrigerated Storage

Contact Info

Product

Resources

About