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

Roshni; E Nagamallika; B  Eswara Rao; T Srinivasarao

doi:10.48165/

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/

Keywords:

carboxy methyl cellulose,, turmeric nanoemulsion, ginger nanoemulsion, 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 cooking loss), and sensory attributes of the packaged chicken nugget samples were evaluated every 4 days interval. 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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