Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)
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 pres...
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| Veröffentlicht in: | Journal of food science and technology 2018-09, Vol.55 (9), p.3538-3546 |
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| container_title | Journal of food science and technology |
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| creator | Soni, Arvind Gurunathan, Kandeepan Mendiratta, Sanjod Kumar Talukder, Suman Jaiswal, Rohit Kumar Sharma, Heena |
| 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 (
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| doi_str_mv | 10.1007/s13197-018-3279-7 |
| format | Article |
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P
< 0.05) during refrigerated storage and showed acceptable quality up to storage period of 30 days.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-018-3279-7</identifier><identifier>PMID: 30150812</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Biopolymers ; Carrageenan ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; chicken meat ; Chickens ; Cold storage ; edible films ; Essential oils ; Flavor ; Food packaging ; Food quality ; Food Science ; Herbs ; Meat ; Microorganisms ; Nutrition ; Oils & fats ; Oregano ; Original ; Original Article ; patties ; Polymers ; Poultry ; Preservatives ; Refrigeration ; Shelf life ; Storage ; Storage stability ; storage temperature ; storage time ; Studies ; Thiobarbituric acid ; thiobarbituric acid-reactive substances ; Thyme</subject><ispartof>Journal of food science and technology, 2018-09, Vol.55 (9), p.3538-3546</ispartof><rights>Association of Food Scientists & Technologists (India) 2018</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-9a160d067fee199e2c11c953ebfa4a4563869842289e111aeb8b159ca5d0f0403</citedby><cites>FETCH-LOGICAL-c503t-9a160d067fee199e2c11c953ebfa4a4563869842289e111aeb8b159ca5d0f0403</cites><orcidid>0000-0003-2242-1618</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098786/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098786/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,724,777,781,882,27905,27906,41469,42538,51300,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30150812$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Soni, Arvind</creatorcontrib><creatorcontrib>Gurunathan, Kandeepan</creatorcontrib><creatorcontrib>Mendiratta, Sanjod Kumar</creatorcontrib><creatorcontrib>Talukder, Suman</creatorcontrib><creatorcontrib>Jaiswal, Rohit Kumar</creatorcontrib><creatorcontrib>Sharma, Heena</creatorcontrib><title>Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><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><subject>Biopolymers</subject><subject>Carrageenan</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>chicken meat</subject><subject>Chickens</subject><subject>Cold storage</subject><subject>edible films</subject><subject>Essential oils</subject><subject>Flavor</subject><subject>Food packaging</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Herbs</subject><subject>Meat</subject><subject>Microorganisms</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Oregano</subject><subject>Original</subject><subject>Original Article</subject><subject>patties</subject><subject>Polymers</subject><subject>Poultry</subject><subject>Preservatives</subject><subject>Refrigeration</subject><subject>Shelf life</subject><subject>Storage</subject><subject>Storage stability</subject><subject>storage temperature</subject><subject>storage time</subject><subject>Studies</subject><subject>Thiobarbituric acid</subject><subject>thiobarbituric acid-reactive 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of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)</title><author>Soni, Arvind ; Gurunathan, Kandeepan ; Mendiratta, Sanjod Kumar ; Talukder, Suman ; Jaiswal, Rohit Kumar ; Sharma, Heena</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-9a160d067fee199e2c11c953ebfa4a4563869842289e111aeb8b159ca5d0f0403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Biopolymers</topic><topic>Carrageenan</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>chicken meat</topic><topic>Chickens</topic><topic>Cold storage</topic><topic>edible films</topic><topic>Essential oils</topic><topic>Flavor</topic><topic>Food packaging</topic><topic>Food quality</topic><topic>Food Science</topic><topic>Herbs</topic><topic>Meat</topic><topic>Microorganisms</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Oregano</topic><topic>Original</topic><topic>Original Article</topic><topic>patties</topic><topic>Polymers</topic><topic>Poultry</topic><topic>Preservatives</topic><topic>Refrigeration</topic><topic>Shelf life</topic><topic>Storage</topic><topic>Storage stability</topic><topic>storage temperature</topic><topic>storage time</topic><topic>Studies</topic><topic>Thiobarbituric acid</topic><topic>thiobarbituric acid-reactive substances</topic><topic>Thyme</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soni, Arvind</creatorcontrib><creatorcontrib>Gurunathan, Kandeepan</creatorcontrib><creatorcontrib>Mendiratta, Sanjod Kumar</creatorcontrib><creatorcontrib>Talukder, Suman</creatorcontrib><creatorcontrib>Jaiswal, Rohit Kumar</creatorcontrib><creatorcontrib>Sharma, 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Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2018-09-01</date><risdate>2018</risdate><volume>55</volume><issue>9</issue><spage>3538</spage><epage>3546</epage><pages>3538-3546</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>30150812</pmid><doi>10.1007/s13197-018-3279-7</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-2242-1618</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Biopolymers Carrageenan Chemistry Chemistry and Materials Science Chemistry/Food Science chicken meat Chickens Cold storage edible films Essential oils Flavor Food packaging Food quality Food Science Herbs Meat Microorganisms Nutrition Oils & fats Oregano Original Original Article patties Polymers Poultry Preservatives Refrigeration Shelf life Storage Storage stability storage temperature storage time Studies Thiobarbituric acid thiobarbituric acid-reactive substances Thyme |
| title | Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C) |
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