Open Access
Research
(Published
online:
16-02-2016)
10.
Utilization of carrageenan, citric acid
and cinnamon oil as an edible coating of chicken fillets to
prolong its shelf life under refrigeration conditions -
Anshul Kumar Khare, Robinson J. J. Abraham, V. Appa Rao and R.
Narendra Babu
Veterinary World, 9(2): 166-175
doi:
10.14202/vetworld.2016.166-175
Anshul Kumar Khare:
Department of Livestock Products Technology (Meat Science),
Madras Veterinary College, Tamil Nadu Veterinary and
Animal Sciences University, Chennai - 600 007, Tamil Nadu,
India; akksagar@gmail.com
Robinson J. J. Abraham:
Department of Livestock Products Technology (Meat Science),
Madras Veterinary College, Tamil Nadu Veterinary and Animal
Sciences University, Chennai - 600 007, Tamil Nadu, India;
robinson@tanuvas.org.in
V. Appa Rao:
Department of Livestock Products Technology (Meat Science),
Madras Veterinary College, Tamil Nadu Veterinary and Animal
Sciences University, Chennai - 600 007, Tamil Nadu, India;
varao1966@yahoo.com
R. Narendra Babu:
Department of Livestock Products Technology (Meat Science),
Madras Veterinary College, Tamil Nadu Veterinary and Animal
Sciences University, Chennai - 600 007, Tamil Nadu, India; nbabu@tanuvas.org.in
Received: 01-08-2015, Revised: 26-12-2015, Accepted: 31-12-2015,
Published online: 16-02-2016
Corresponding author:
Anshul Kumar Khare, e-mail: akksagar@gmail.com
Citation:
Khare AK, Abraham RJJ, Rao VA, Babu RN (2016) Utilization of
carrageenan, citric acid, and cinnamon oil as an edible coating
of chicken fillets to prolong its shelf life under refrigeration
conditions,
Veterinary World 9(2):
166-175.
Abstract
Aim:
The present study was conducted to determine efficacy of edible
coating of carrageenan and cinnamon oil to enhance the shelf
life of chicken meat stored under refrigeration conditions.
Materials and Methods:
Chicken breast was coated with carrageenan and cinnamon oil by
three methods of application
viz.,
spraying brushing and dipping. The coated meat was evaluated for
drip loss, pH, thiobarbituric acid number (TBA), tyrosine value
(TV)extract release volume (ERV), Warner-Bratzler shear force
value (WBSFV), instrumental color, microbiological, and sensory
qualities as per standard procedures.
Results:
There was a significant difference observed for physicochemical
parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and
microbiological analysis between storage periods in all the
samples and between the control and treatments throughout the
storage period but samples did not differed significantly for
hunter color scores. However, there was no significant
difference among three methods of application throughout the
storage period though dipping had a lower rate of increase. A
progressive decline in mean sensory scores was recorded along
with the increase in storage time.
Conclusion:
The carrageenan and cinnamon edible coating was found to be a
good alternative to enhance the shelf life of chicken meat under
refrigeration conditions. It was also observed from study that
dipping method of the application had comparatively higher shelf
life than other methods of application.
Keywords:
carrageenan, chicken breast/fillets, cinnamon oil, edible
coating, spraying/brushing/dipping.
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