Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life
The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compo...
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| Veröffentlicht in: | International Food Research Journal 2024-04, Vol.31 (2), p.443-453 |
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| container_issue | 2 |
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| container_title | International Food Research Journal |
| container_volume | 31 |
| creator | Putri, Tindy Rahmadi Febiyanti, Elsan Paramita, Vita Yulianto, Mohamad Endy Yoshii, Hidefumi Ariyanto, Hermawan Dwi |
| description | The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d. |
| doi_str_mv | 10.47836/ifrj.31.2.15 |
| format | Article |
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Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. PO was the best during chilled temperature storage for 10 d.</description><identifier>ISSN: 2231-7546</identifier><identifier>ISSN: 1985-4668</identifier><identifier>EISSN: 2231-7546</identifier><identifier>DOI: 10.47836/ifrj.31.2.15</identifier><language>eng</language><publisher>Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology</publisher><subject>Biopolymers ; Fatty acids ; Food ; Glycerol ; Moisture content ; Oils & fats ; Peanut oil ; Polyethylene ; Proteins ; Shelf life ; Tensile strength ; Whey protein</subject><ispartof>International Food Research Journal, 2024-04, Vol.31 (2), p.443-453</ispartof><rights>Copyright Universiti Putra Malaysia, Faculty of Food Science & Technology 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c260t-7a77ec4cbce5a14cd4e13902ca2a2ec4f50760309c5800034345abbfaf16e65f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Putri, Tindy Rahmadi</creatorcontrib><creatorcontrib>Febiyanti, Elsan</creatorcontrib><creatorcontrib>Paramita, Vita</creatorcontrib><creatorcontrib>Yulianto, Mohamad Endy</creatorcontrib><creatorcontrib>Yoshii, Hidefumi</creatorcontrib><creatorcontrib>Ariyanto, Hermawan Dwi</creatorcontrib><title>Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life</title><title>International Food Research Journal</title><description>The present work aimed to develop a new antibacterial composite edible film of whey protein-based containing peanut oil (PO). 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Different concentrations of PO (0, 2, and 4% wt.), glycerol (Gly) (10, 15, and 20% wt.), and Tween 80 (2% wt.) were used as ingredients. The used of PO as antibacterial compound in the edible film was applied on fresh chicken meat during storage time at room temperature (25°C) and refrigerated temperature (-5°C) for 10 d. The characteristics of edible film, texture, and TPC on chicken meat were evaluated. Based on the results, the incorporation of Gly to the film increased the moisture content, while the incorporation of PO to the film decreased the moisture content, and slightly increased the thickness. The antibacterial effect of the composite film increased linearly with increasing PO concentration. The shelf life of chicken meat for film containing 4% wt. 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| identifier | ISSN: 2231-7546 |
| ispartof | International Food Research Journal, 2024-04, Vol.31 (2), p.443-453 |
| issn | 2231-7546 1985-4668 2231-7546 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Biopolymers Fatty acids Food Glycerol Moisture content Oils & fats Peanut oil Polyethylene Proteins Shelf life Tensile strength Whey protein |
| title | Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life |
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