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- Title
Effects of barberry extract and alginate coating enriched with cinnamaldehyde and nisin on the microbiological, chemical and sensory properties of chicken meat.
- Authors
Valizadeh, Soghra; Aliakbarlu, Javad; Kaboudari, Ata; Ghorbani, Mahdi
- Abstract
This study aimed to develop an effective edible coating for increasing the shelf-life of chicken meat by dipping in barberry extract (BE, 2% w/v), and alginate (Alg, 1.5% w/v) coating contained cinnamaldehyde (CA, 5 µL/mL) and nisin (N, 103 IU/mL). The microbiological quality, chemical properties, and sensory attributes of the samples were analyzed during 9 days of refrigerated storage (4 °C). The treatment dipped in BE and coated with Alg containing N and CA (BEAlgNCA) was the best treatment which significantly controlled the microbial populations of chicken meat and resulted in 2.00, 1.73, and 1.43 log reduction in total mesophilic count, lactic acid bacteria and yeast/mold counts, respectively. This treatment also maintained the chemical freshness (Total volatile basic nitrogen (TVB-N) value of lower than 20 mg/100 g) of chicken meat until day 9 of storage. Barberry extract induced a desirable color in chicken meat, and the enrichment of alginate with nisin and cinnamaldehyde increased the antimicrobial activity of the coating. In conclusion, dipping in barberry extract, and then coating by alginate incorporated with nisin and cinnamaldehyde could improve the microbial, chemical, and sensory properties of chicken meat.
- Subjects
EDIBLE coatings; NISIN; ALGINATES; LACTIC acid; CHEMICAL properties; ALGINIC acid; BARBERRIES; COLOR of meat; SURFACE coatings
- Publication
Journal of Food Measurement & Characterization, 2023, Vol 17, Issue 1, p224
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-022-01606-9