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Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

El Sheikha, Aly Farag ; Allam, Ayman Younes ; ElObeid, Tahra ; Basiouny, Elham Abdelrahman ; Abdelaal, Ahmad Abdelkaway ; Amarowicz, Ryszard ; Oz, Emel ; Proestos, Charalampos ; Karrar, Emad ; Oz, Fatih

Antioxidants, 2022-06, Vol.11 (6), p.1191 [Periódico revisado por pares]

Basel: MDPI AG

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Título:
Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat
Autor: El Sheikha, Aly Farag ; Allam, Ayman Younes ; ElObeid, Tahra ; Basiouny, Elham Abdelrahman ; Abdelaal, Ahmad Abdelkaway ; Amarowicz, Ryszard ; Oz, Emel ; Proestos, Charalampos ; Karrar, Emad ; Oz, Fatih
Assuntos: Acids ; Antioxidants ; bioactive coating ; carboxymethyl cellulose ; Carboxymethylcellulose ; Cellulose ; Coatings ; Food ; Glycerol ; Lipid peroxidation ; Lipids ; Meat ; Meat industry ; Meat quality ; pH effects ; physicochemical and microbiological quality parameters ; Poultry ; Preservatives ; Propolis ; Proteins ; Salmonella ; Sensory evaluation ; Shelf life ; Thiobarbituric acid
É parte de: Antioxidants, 2022-06, Vol.11 (6), p.1191
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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These authors contributed equally to this work.
Descrição: Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings.
Editor: Basel: MDPI AG
Idioma: Inglês

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Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

El Sheikha, Aly Farag ; Allam, Ayman Younes ; ElObeid, Tahra ; Basiouny, Elham Abdelrahman ; Abdelaal, Ahmad Abdelkaway ; Amarowicz, Ryszard ; Oz, Emel ; Proestos, Charalampos ; Karrar, Emad ; Oz, Fatih

Basel: MDPI AG

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