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Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-05-13 , DOI: 10.1111/jfs.12909 Radhika Sharma 1 , Zuhaib F. Bhat 1 , Arvind Kumar 1 , Sunil Kumar 1 , Alaa El‐Din A. Bekhit 2 , Zahra Naqvi 3
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-05-13 , DOI: 10.1111/jfs.12909 Radhika Sharma 1 , Zuhaib F. Bhat 1 , Arvind Kumar 1 , Sunil Kumar 1 , Alaa El‐Din A. Bekhit 2 , Zahra Naqvi 3
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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.
中文翻译：
基于Commiphora wightii 的生物活性可食用薄膜的特性及其提高肉制品贮藏质量的功效
基于Commiphora wightii的生物活性可食用薄膜被开发用于肉制品的保鲜。麦芽糊精和基于藻酸盐的可食用薄膜是使用不同水平的C. wightii开发的，即 0.25% (T 1 )、0.50% (T 2 )、0.75% (T 3) 和 0.0%（对照），并对其进行表征（厚度 (mm)、溶解度 (%)、透明度和水分含量 (%)），并评估它们在使用鸡块作为冷藏储存期间改善肉制品储存质量的功效肉模型系统。将鸡块包裹在可食用薄膜中，真空包装，并在冷藏温度（4±1°C）下储存 60 天。在第 0、15、30、45 和 60 天采集样品并评估各种储存质量参数。的加成C. wightii增加（P < .05) 总酚（mg/g 没食子酸当量）和总黄酮含量（mg/g 槲皮素当量）和减少的游离脂肪酸（% 油酸）、TBARS（mg 丙二醛/kg）和微生物计数 [总板，嗜冷、酵母/霉菌和厌氧菌计数 (log 10 cfu/g)]，同时提高产品的感官质量。的加成C. wightii增加（P < 0.05）的厚度（mm），不透明度和水分含量（％），而膜的溶解度（％）降低。基于C. wightii的可食用薄膜显着 ( p < .05) 改善了模型肉制品在冷藏期间的脂质氧化和微生物稳定性。目前的结果表明C. wightii 基可食用薄膜可在肉类工业中用于商业用途，以提高肉制品的储存质量。
更新日期：2021-05-13
中文翻译：
基于Commiphora wightii 的生物活性可食用薄膜的特性及其提高肉制品贮藏质量的功效
基于Commiphora wightii的生物活性可食用薄膜被开发用于肉制品的保鲜。麦芽糊精和基于藻酸盐的可食用薄膜是使用不同水平的C. wightii开发的，即 0.25% (T 1 )、0.50% (T 2 )、0.75% (T 3) 和 0.0%（对照），并对其进行表征（厚度 (mm)、溶解度 (%)、透明度和水分含量 (%)），并评估它们在使用鸡块作为冷藏储存期间改善肉制品储存质量的功效肉模型系统。将鸡块包裹在可食用薄膜中，真空包装，并在冷藏温度（4±1°C）下储存 60 天。在第 0、15、30、45 和 60 天采集样品并评估各种储存质量参数。的加成C. wightii增加（P < .05) 总酚（mg/g 没食子酸当量）和总黄酮含量（mg/g 槲皮素当量）和减少的游离脂肪酸（% 油酸）、TBARS（mg 丙二醛/kg）和微生物计数 [总板，嗜冷、酵母/霉菌和厌氧菌计数 (log 10 cfu/g)]，同时提高产品的感官质量。的加成C. wightii增加（P < 0.05）的厚度（mm），不透明度和水分含量（％），而膜的溶解度（％）降低。基于C. wightii的可食用薄膜显着 ( p < .05) 改善了模型肉制品在冷藏期间的脂质氧化和微生物稳定性。目前的结果表明C. wightii 基可食用薄膜可在肉类工业中用于商业用途，以提高肉制品的储存质量。
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