Assessing Impact of Turmeric and Ginger Nanoemulsions  Incorporated Carboxy Methyl Cellulose Edible Films on Storage  of Refrigerated Chicken Meat Nuggets

Authors

  • Roshni Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram. Sri Venkateswara Veterinary University, Andhra Pradesh
  • E Nagamallika Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram. Sri Venkateswara Veterinary University, Andhra Pradesh
  • B Eswara Rao Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram. Sri Venkateswara Veterinary University, Andhra Pradesh
  • T Srinivasarao Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram. Sri Venkateswara Veterinary University, Andhra Pradesh

DOI:

https://doi.org/10.48165/jms.2024.19.01.04

Keywords:

carboxymethyl cellulose, Turmeric nano emulsion, Ginger nano emulsion, Chicken Nuggets

Abstract

The study assessed the effectiveness of carboxymethyl cellulose (CMC) based films combined with nano-emulsions of turmeric (NTE) and ginger (NGE) in preserving and extending the shelf life of chicken nuggets when stored at 4°C for a 20-day period. The films contained 6% turmeric nanoemulsion (NTE) and 1% ginger nanoemulsion (NGE). Various parameters including microbial factors (total plate count, yeast and mould count, and psychrotrophic count), physicochemical properties (pH, 2-thiobarbituric acid, and percentage of cooking loss), and sensory attributes of the packaged chicken nugget samples were evaluated every 4 days. Results indicated that chicken nuggets packaged with CMC films containing nanoemulsions exhibited significantly lower microbial growth, improved physicochemical characteristics, and higher sensory scores compared to the control samples (P<0.05)

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References

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Published

2024-02-22

Issue

Vol. 19 No. 1 (2024): Journal of Meat Science (June) 2024

Section

Research Article

License

Copyright (c) 2024 Roshni, E Nagamallika, B Eswara Rao, T Srinivasarao

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Roshni, Nagamallika, .E., Rao, .B.E., & Srinivasarao , T. (2024). Assessing Impact of Turmeric and Ginger Nanoemulsions  Incorporated Carboxy Methyl Cellulose Edible Films on Storage  of Refrigerated Chicken Meat Nuggets. Journal of Meat Science, 19(1), 28–38. https://doi.org/10.48165/jms.2024.19.01.04
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