Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2022000100306 |
Resumo: | ABSTRACT The present study was designed to evaluate the effects of chitosan edible coating applications on the sensory, physicochemical, and bacterial load on chicken during thawing. Edible coatings prepared with 0.5 &1% chitosan in acetic acid (0.5%), was used as thawing solution. The frozen chicken was submerged for 2 hrs in tap water as control, 0.5 &1% chitosan treatments. Chitosan 1% coating improves tenderness and in turn overall acceptability scores. The result of shear force analysis emphasized the tenderness sensory scores of cooked broilers. Application of chitosan coat reduces pH value, APC, Psychrotrophic count, with significant (p<0.05) reduction in thawed broilers with 1% chitosan coat. Therefore, commercial chitosan can be applied in water thawing of frozen broiler to improve the quality characteristics economically. The results demonstrate that the application of chitosan can be an effective method for reducing contamination in chicken meat during thawing. |
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Brazilian Journal of Poultry Science (Online) |
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Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler CarcassesBroilers-CommercialchitosanDecontaminationThawingABSTRACT The present study was designed to evaluate the effects of chitosan edible coating applications on the sensory, physicochemical, and bacterial load on chicken during thawing. Edible coatings prepared with 0.5 &1% chitosan in acetic acid (0.5%), was used as thawing solution. The frozen chicken was submerged for 2 hrs in tap water as control, 0.5 &1% chitosan treatments. Chitosan 1% coating improves tenderness and in turn overall acceptability scores. The result of shear force analysis emphasized the tenderness sensory scores of cooked broilers. Application of chitosan coat reduces pH value, APC, Psychrotrophic count, with significant (p<0.05) reduction in thawed broilers with 1% chitosan coat. Therefore, commercial chitosan can be applied in water thawing of frozen broiler to improve the quality characteristics economically. The results demonstrate that the application of chitosan can be an effective method for reducing contamination in chicken meat during thawing.Fundacao de Apoio a Ciência e Tecnologia Avicolas2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2022000100306Brazilian Journal of Poultry Science v.24 n.1 2022reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/1806-9061-2020-1440info:eu-repo/semantics/openAccessMashat,BHAttala,OAEl-Khawas,KKassem,GMAEeng2022-03-14T00:00:00Zoai:scielo:S1516-635X2022000100306Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2022-03-14T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
title |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
spellingShingle |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses Mashat,BH Broilers-Commercialchitosan Decontamination Thawing |
title_short |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
title_full |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
title_fullStr |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
title_full_unstemmed |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
title_sort |
Chitosan Edible Coating as Decontaminant During Water Thawing of Frozen Broiler Carcasses |
author |
Mashat,BH |
author_facet |
Mashat,BH Attala,OA El-Khawas,K Kassem,GMAE |
author_role |
author |
author2 |
Attala,OA El-Khawas,K Kassem,GMAE |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Mashat,BH Attala,OA El-Khawas,K Kassem,GMAE |
dc.subject.por.fl_str_mv |
Broilers-Commercialchitosan Decontamination Thawing |
topic |
Broilers-Commercialchitosan Decontamination Thawing |
description |
ABSTRACT The present study was designed to evaluate the effects of chitosan edible coating applications on the sensory, physicochemical, and bacterial load on chicken during thawing. Edible coatings prepared with 0.5 &1% chitosan in acetic acid (0.5%), was used as thawing solution. The frozen chicken was submerged for 2 hrs in tap water as control, 0.5 &1% chitosan treatments. Chitosan 1% coating improves tenderness and in turn overall acceptability scores. The result of shear force analysis emphasized the tenderness sensory scores of cooked broilers. Application of chitosan coat reduces pH value, APC, Psychrotrophic count, with significant (p<0.05) reduction in thawed broilers with 1% chitosan coat. Therefore, commercial chitosan can be applied in water thawing of frozen broiler to improve the quality characteristics economically. The results demonstrate that the application of chitosan can be an effective method for reducing contamination in chicken meat during thawing. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2022000100306 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2022000100306 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1806-9061-2020-1440 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.24 n.1 2022 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
_version_ |
1754122515998834688 |