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- Title
Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat.
- Authors
Habibi, Mehrab; Ariaii, Peiman; Fazeli, Fatemeh; Ahmady, Mohammad
- Abstract
In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extracted by water distillation method and nanoemulsion of FEO (NFEO) was produced in konjac gum by ultrasonic waves. Then six quail treatments (T) including: T1: control, T2: KG coating, T3: KG + FEO at 500 ppm, T4: KG + FEO at 1000 ppm, T5: KG + NFEO at 500 ppm, T6: KG + NFEO at 1000 ppm) were produced during days 0, 4, 8, 12 and 16. After that, they were subjected to chemical (PV, TBA, FFA, TVB-N, pH and tissue), microbial (TVC, PTC), and organoleptic evaluation. Based on the results, FEO has highly antimicrobial and antioxidant properties due to its bioactive compounds such as p-cymen-8-ol (46.49%), α-Terpinolene (11.58%), and limonene (8.95%). The particle size, microencapsulation efficiency, and zeta potential of NFEO were 119.25 ± 2.97 nm, 82.45 ± 2.15%, and − 15.35 ± 1.24%, respectively. The results related to the quality of quail meat showed that the edible coating of KG + NFEO effectively prevented the reduction of hardness and the increase of oxidation and microbial spoilage of quail (P < 0.05). In addition, during the storage period, KG + NFEO more effectively prevented microbial growth, oxidative spoilage, and organoleptic changes compared to other treatments (P < 0.05). The use of T6 increased the shelf life of the quail from 8 days (T1) to 16 days. Therefore, it is possible to use the NFEO in KG to maintain and improve the physicochemical, microbial, and sensory characteristics of quail meat during the storage period in the refrigerator.
- Subjects
KONJAK; QUAILS; EDIBLE coatings; ULTRASONIC waves; MEAT storage; MEAT analysis
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 4, p2977
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02380-6