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含提取物的壳聚糖涂层对鸡胸肉冷藏保质期的影响。

Effect of chitosan coating containing extract on shelf life of chicken fillets during chilled storage.

作者信息

Afshar Mehrabi Fatemeh, Sharifi Akram, Ahvazi Maryam

机构信息

Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran.

Medicinal Plants Research Center Institute of Medicinal Plants ACECR Karaj Iran.

出版信息

Food Sci Nutr. 2021 Jul 5;9(8):4517-4528. doi: 10.1002/fsn3.2429. eCollection 2021 Aug.

DOI:10.1002/fsn3.2429
PMID:34401099
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8358330/
Abstract

Chicken meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan coating (2%) and extract (NPe) (0.2% and 0.6%) and their combination on chemical properties (pH, peroxide value (PV), thiobarbituric acid index (TBARS), total volatile basic nitrogen (TVB-N)) and microbial (aerobic mesophilic and psychrotrophic microorganisms, lactic acid bacteria, and sp.) of chicken fillets were studied over a 12-day refrigerated storage period compared to the control sample. The results of NPe DPPH radical scavenging activity (DRSA) showed that IC and total phenolic contents values were 94.65 μg/ml and 113.53 mg GAE/g extract, respectively. Statistical results showed that the rate of increase in pH, PV, TBARS, and TVB-N of all coated treatments were lower than control. Microbial analysis results showed a decrease in the growth of different bacteria in chitosan-treated combined with NPe compared to the control sample during chilled storage. Chicken fillets coated with chitosan and 0.6% NPe displayed a longer shelf life compared to other samples.

摘要

鸡肉因其高水分和高蛋白质含量而极易受到微生物和化学腐败的影响。使用含有具有抗氧化和抗菌特性的草药提取物的可食用涂层有助于延长肉类产品的保质期。在本研究中，与对照样品相比，研究了壳聚糖涂层（2%）和提取物（NPe）（0.2%和0.6%）及其组合对鸡胸肉化学性质（pH值、过氧化值（PV）、硫代巴比妥酸指数（TBARS）、总挥发性碱性氮（TVB-N））和微生物（需氧嗜温菌和嗜冷菌、乳酸菌以及[具体菌种未明确的菌]）在12天冷藏储存期内的影响。NPe的DPPH自由基清除活性（DRSA）结果表明，IC50和总酚含量值分别为94.65μg/ml和113.53mg GAE/g提取物。统计结果表明，所有涂层处理的pH值、PV、TBARS和TVB-N的增加速率均低于对照。微生物分析结果表明，在冷藏储存期间，与对照样品相比，壳聚糖与NPe联合处理的不同细菌生长有所减少。与其他样品相比，涂有壳聚糖和0.6% NPe的鸡胸肉显示出更长的保质期。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/957f7d62ffc6/FSN3-9-4517-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/f7007a8ad9b4/FSN3-9-4517-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/b30027f76aba/FSN3-9-4517-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/0995f4e1d3bc/FSN3-9-4517-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/4a5e907d6d7c/FSN3-9-4517-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/6c6f6f702e8a/FSN3-9-4517-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/c15b76be877a/FSN3-9-4517-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/daf5ed41549a/FSN3-9-4517-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/8949fc72e145/FSN3-9-4517-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/957f7d62ffc6/FSN3-9-4517-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/f7007a8ad9b4/FSN3-9-4517-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/b30027f76aba/FSN3-9-4517-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/0995f4e1d3bc/FSN3-9-4517-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/4a5e907d6d7c/FSN3-9-4517-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/6c6f6f702e8a/FSN3-9-4517-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/c15b76be877a/FSN3-9-4517-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/daf5ed41549a/FSN3-9-4517-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/8949fc72e145/FSN3-9-4517-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/81d7/8358330/957f7d62ffc6/FSN3-9-4517-g007.jpg

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