دورية أكاديمية
Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage
العنوان: | Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage |
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المؤلفون: | Dong-Min Shin, Yea-Ji Kim, Jong-Hyeok Yune, Do-Hyun Kim, Hyuk-Cheol Kwon, Hyejin Sohn, Seo-Gu Han, Jong-Hyeon Han, Su-Jin Lim, Sung-Gu Han |
المصدر: | Foods, Vol 11, Iss 2, p 245 (2022) |
بيانات النشر: | MDPI AG, 2022. |
سنة النشر: | 2022 |
المجموعة: | LCC:Chemical technology |
مصطلحات موضوعية: | duck fat, chitosan, edible coating, chicken meat, shelf-life, Chemical technology, TP1-1185 |
الوصف: | Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 11020245 2304-8158 |
Relation: | https://www.mdpi.com/2304-8158/11/2/245; https://doaj.org/toc/2304-8158 |
DOI: | 10.3390/foods11020245 |
URL الوصول: | https://doaj.org/article/a3d2299efbfa4fae9880ab27f73bcf93 |
رقم الأكسشن: | edsdoj.3d2299efbfa4fae9880ab27f73bcf93 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 11020245 23048158 |
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DOI: | 10.3390/foods11020245 |