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Journals / Türk Tarım - Gıda Bilim ve Teknoloji dergisi / 2019 / Cilt: 7 - Sayı: 12

Effect of Rosemary Essential Oil Coated Vacuum Packaging on the Quality of Chicken Meatballs at +4°C

Özlem CAN
SEYDA ŞAHİN
Pages
2165–2169
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C.
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Key Findings & Data:The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive.
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Conclusion & Impact:This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

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Cite This Article

CAN, Ö., ŞAHİN, S. (2019). Effect of Rosemary Essential Oil Coated Vacuum Packaging on the Quality of Chicken Meatballs at +4°C. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, Cilt: 7 - Sayı: 12, 2165–2169. https://ajindex.com/articles/330999

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References (3)

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