Characterization of commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products

Radhika Sharma, Zuhaib Bhat, Arvind Kumar, Sunil Kumar, Alaa El-Din A. Bekhit, Zahra Naqvi

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Commiphora wightii based bioactive edible film was developed for the preservation of meat products. Maltodextrin and alginate-based edible films were developed using different levels of C. wightii namely, 0.25% (T1), 0.50% (T2), 0.75% (T3) and 0.0% (control) and were characterized (thickness (mm), solubility (%), transparency and moisture content (%)) and assessed for their efficacy for improving the storage quality of meat products during refrigerated storage using chicken nuggets as a meat model system. The chicken nuggets were wrapped in the edible films, packaged under vacuum, and stored at refrigeration temperature (4 ± 1°C) for 60 days. The samples were taken on 0, 15, 30, 45 and 60th day and evaluated for various storage quality parameters. Addition of C. wightii increased (p < .05) total phenolic (mg/g Gallic acid equivalents) and total flavonoid contents (mg/g Quercetin equivalents) and reduced free fatty acids (% oleic acid), TBARS (mg malondialdehyde/kg) and microbial counts [total plate, psychrophilic, yeast/mold, and anaerobic counts (log10 cfu/g)] while improving the sensory quality of the products. Addition of C. wightii increased (p < .05) the thickness (mm), opacity and moisture content (%) whereas decreased the solubility (%) of the films. The C. wightii based edible film significantly (p < .05) improved the lipid oxidative and microbial stability of the model meat product during refrigerated storage. The present results suggest that C. wightii based edible film can be used commercially in the meat industry for improving the storage quality of the meat products.
Original languageEnglish
Article numbere12909
Pages (from-to)1-11
Number of pages11
JournalJournal of Food Safety
DOIs
Publication statusPublished - 13 May 2021

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