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http://krishi.icar.gov.in/jspui/handle/123456789/26313| Title: | Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature 4 degrees C |
| Other Titles: | Not Available |
| Authors: | Soni A, Gurunathan K, Mendiratta SK, Talukder S, Jaiswal RK, Sharma H. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2018-01-01 |
| Project Code: | Not Available |
| Keywords: | Carrageenan; Chicken meat patties; Edible film; Essential oil; Shelf-life |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | A blend of oregano and thyme essential oils (EOs) incorporated edible film was evaluated to improve the storage quality of chicken meat patties. Several preliminary trials were carried out to optimize the levels of bio-polymer to obtained desired edible film as a carrier and blend of EOs as bio preservatives. Preliminary studies indicated that 1.5% (w/v) solution of carrageenan as bio-polymer and 0.10% (v/v) oregano with 0.15% (v/v) thyme EOs in blend form as antimicrobial were suitable. Chicken meat patties wrapped with edible film incorporated with aforementioned EOs, packaged aerobically were stored at refrigeration temperature (4 ± 1 °C) for further studies. Results of refrigeration storage, showed that control samples had significantly higher pH and thiobarbituric acid reacting substances value than EOs treated products. There were significantly lower microbial counts observed in treatment samples (with EOs) and found well within permissible limit as compared to control. All the treatment samples showed lower or comparable flavour score in regard with control. It was found that shelf-life of chicken meat patties increased significantly (P < 0.05) during refrigerated storage and showed acceptable quality up to storage period of 30 days. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 55(9) |
| Page Number: | 3538-3546 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-018-3279-7 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/26313 |
| Appears in Collections: | AS-NRCMeat-Publication |
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