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Title
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Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken
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Type
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JournalPaper
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Keywords
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cellulose nanofibers, ginger, essential oil, citric acid, ready‐to‐cook barbecue chicken
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Abstract
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This study was aimed to assess the impact of cellulose nanofibers (CNF) edible coat‐ ing incorporated with ginger essential oil (GEO) and citric acid (CA) on the shelf life of the ready‐to‐cook barbecue chicken meat. The treatments containing ginger es‐ sential oil and citric acid significantly reduced the microbial population compared with the control and cellulose nanofibers. The most effective treatment was the CNF + GEO 2% + CA 1%, which increased the meat shelf life up to 6 days. The high‐ est chemical changes were seen in the control and the CNF treatments. The com‐ bined use of GEO and CA revealed to have a better impact on spoilage control. The sensory analysis also showed that the GEO improved taste, odor, texture, and overall acceptability of the samples. Based on the results of this research, the CNF coating is recommended as a basic edible coating method for incorporating other antimicrobial and antioxidant compounds in meat products.
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Researchers
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Behnaz bazargani-Gilani (Third Researcher), Mohamadreza Pajohi-Alamoti (Second Researcher), (First Researcher)
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