Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

Abstract

Aim:The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions.Materials and Methods:Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures.Results:There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time.Conclusion:The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

“…All the coated and noncoated samples underwent an increase in TBA value as a function of storage day, however; the wrapped samples, particularly those wrapped with the edible coating containing higher NEO concentrations, had remarkably lower TBA values at the sixth day of storage, compared to the control one. This pattern was congruent with that reported in EOs‐rich coated meat samples (Khare, Abraham, Rao, & Babu, ; Pabast, Shariatifar, Beikzadeh, & Jahed, ), which could be due to the antioxidant potential of the EO along with the oxygen barrier effect of such bioactive coatings (Barbosa‐Pereira, Aurrekoetxea, Angulo, Paseiro‐Losada, & Cruz, ).…”

Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken

“…The lowest pH were seen in the treatments containing GEO and CA. GEO and CA combination, due to their antimicrobial and antioxidant effects, may lead to a gradual decrease in the pH (Frank, Xu, & Xia, ; Khare, Abraham, Rao, & Babu, ).…”

“…On the 10th day, the lowest TBRAS values at 0.141, 0.166, and 0.179 belonged to the CNF + GEO 2% + CA 1%, CNF + GEO 1% + CA 1%, and CNF + GEO 2% treatments in that order. The reduced oxidation is likely to be caused by synergic effect of the CNF and CA combination coating accompanied by enhanced antioxidant activity of the GEO against fat oxidation (Babuskin et al, ; Khare et al, ). Moreover, the preservative effect of CNF in protecting and gradual releasing of GEO phenolic compounds during storage could be taken into consideration.…”

Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers

“…Studies have shown that natural antioxidants used in processed meat showed an antioxidant activity during display (Mir, Masoodi, & Raja, 2017). Khare, Abraham, Rao, and Babu (2016) used an edible coating composed of carrageenan, cinnamon essential oil, and citric acid, and they verified an improvement in the shelf life of chicken under refrigeration due to the antioxidant added. Thus, natural antioxidants have potential to be used in meat industry since they are rich in active molecules and may reduce lipid and protein oxidation during storage (Kumar, Yadav, Ahmad, & Narsaiah, 2015;Zhang, Wu, & Guo, 2016).…”