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dc.contributor.authorBarazi, Aykut Onder
dc.contributor.authorMehmetoglu, Arzu Cagri
dc.contributor.authorErkmen, Osman
dc.date.accessioned2023-07-28T11:17:00Z
dc.date.available2023-07-28T11:17:00Z
dc.date.issued2023en_US
dc.identifier.citationBarazi, A. Ö., Mehmetoğlu, A. Ç., & Erkmen, O. (2023). A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets. Foods, 12(12), 2276.en_US
dc.identifier.issn2304-8158
dc.identifier.urihttps://doi.org/10.3390/foods12122276
dc.identifier.urihttps://hdl.handle.net/20.500.12294/3914
dc.description.abstractAntimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8 & DEG;C for 12 days to observe the antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were recorded during storage. The samples coated with EC, containing 0.5, 1, 1.5, and 2% v/v EO (ECEO), showed significant decreases in microbial growth compared to the control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated with ECEO (2%) compared to the uncoated controls (p < 0.05). Coating with ECEO (2%) also preserved the appearance, smell, and general acceptance parameters better than uncoated raw chicken (p < 0.05) on the fifth day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the appearance, smell, and texture (p > 0.05) but increased the taste and general acceptance scores. Therefore, ECEO (2%) can be a feasible and reliable alternative to preserve CBFs without adversely affecting their sensory properties.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.relation.ispartofFOODSen_US
dc.identifier.doi10.3390/foods12122276en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectedible coatingen_US
dc.subjectSalmonellaen_US
dc.subjectListeriaen_US
dc.subjectPistacia veraen_US
dc.subjectessential oilen_US
dc.subjectchicken breasten_US
dc.subjectresinen_US
dc.titleA Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Filletsen_US
dc.typearticleen_US
dc.departmentSağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümüen_US
dc.authorid0000-0001-9113-9638en_US
dc.identifier.volume12en_US
dc.identifier.issue12en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorErkmen, Osman
dc.authorwosidW-1500-2017en_US
dc.identifier.wosqualityQ1en_US
dc.identifier.wosWOS:001017212400001en_US


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