DEVELOPMENT AND EVALUATION OF CELLULOSE FILM WITH NANO EMULSIONS OF GINGER AND TURMERIC FOR PACKAGING OF CHICKEN NUGGETS
| dc.contributor.advisor | NAGA MALLIKA .E (MAJOR) | |
| dc.contributor.advisor | ESWARA RAO .B | |
| dc.contributor.advisor | SRINIVASA RAO .T | |
| dc.contributor.author | ROSHNI | |
| dc.date.accessioned | 2024-06-21T11:24:40Z | |
| dc.date.available | 2024-06-21T11:24:40Z | |
| dc.date.issued | 2023-03 | |
| dc.description.abstract | In the present research work, an attempt was made to develop nano carboxy methyl cellulose based edible active films incorporated with turmeric and ginger nano emulsions and to evaluate their effect on the quality of chicken meat nuggets. Different films i.e., nano carboxy methyl cellulose film without turmeric and ginger extract nano emulsions (C), nano carboxy methyl cellulose film with nano turmeric extract emulsions with 3 per cent (T1), 6 per cent (T2), 10 per cent (T3) and nano carboxymethyl cellulose film with nano ginger extract emulsions with 1 per cent (T4), 2 per cent (T5) and 5 per cent (T6) were developed. Among all these films, two best films were selected from each turmeric and ginger groups along with control and chicken meat nuggets were packaged in the above films. The efficacy of these films in preserving the quality and extending the shelf-life of chicken meat nuggets was studies under refrigerated (4 ± 10C) storage period for 20 days. The film characteristics like film Thickness, Grammature, Tensile strength, per cent elongation at break, Water vapour permeability, Water sorption kinetics, Opacity, Antioxidant activity and antimicrobial activity, Fourier transform infrared spectrometry and Scanning electron microscopy were studied. The mean film thickness values differed non-significantly (P≥0.05) among T1, T2, T3, T4, T5, T6 and control films. The mean grammature was significantly (P≤0.05) higher in T4 film compared to other formulations. The mean tensile strength and per cent elongation at break values of T5 was significantly (P≤0.05) higher than the rest of the formulations. The set of T5, T4, T3 and T2 and the set of T5, T1, T4 and T6 films had recorded a decreasing order of tensile strength and percent elongation at break respectively. The mean water vapour permeability and opacity values was significantly (P≤0.05) higher in nano turmeric incorporated films compared to nano ginger extracts incorporated films and control films. The mean water sorption kinetics of T4 was significantly (P≤0.05) lower than the other treatment formulations. The mean antioxidant activity values were significantly (P≤0.05) higher in T2 and T3 films compared to control and other treatment formulations. The antimicrobial activity of the films were not evident against E.coli but was evident against S. aureus. The films were rather bacteriostatic than bactericidal. Depending on the quality of above films, T2 and T4 films were selected among each turmeric and ginger groups and were studied for their ultrastructure along with control film. Further the efficacy of these films was evaluated in terms of quality maintenance and shelf-life extension of chicken meat nuggets at refrigerated (4 ± 10C) storage. The Fourier transform infrared spectrum wavenumbers of T2, T4 and control films were non-significantly (P≥0.05) different.The scanning electron microscopy had revealed more homogenous and compact structure in T2 and T4 films as that of control with slight difference. The pH values of chicken meat nuggets wrapped in turmeric extract nano emulsion incorporated film (T2) were significantly (P≤0.05) lower than the nuggets that were wrapped in T4 and control films. The pH values of chicken meat nuggets wrapped in T2 film ranged from 6.03 to 7.12 which were well within the limits during storage period. 2-TBARS and Per cent cooking loss values of chicken meat nuggets wrapped in ginger extract nano emulsion incorporated film (T4) were significantly (P≤0.05) lower than the nuggets that were wrapped in T2 and control films. The 2-TBARS and Per cent cooking loss values of chicken meat nuggets wrapped in T4 film ranged from 0.41 to 1.63 mg of malonaldehyde per kg of the sample and 6.59 to 23.98 per cent, respectively which were well within the limits during storage period. The total plate count were significantly (P≤0.05) lower in nuggets wrapped in treatment films than nuggets wrapped in control film and the yeast and mould count were significantly (P≤0.05) lower in the T4 film packaged nuggets when compared with nuggets packaged with control and T2 film. Sensory scores were significantly (P≤0.05) higher in nuggets packaged in treatments films than nuggets wrapped in control films. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810210717 | |
| dc.language.iso | English | |
| dc.pages | 165 | |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA | |
| dc.sub | Livestock Product Technology | |
| dc.theme | DEVELOPMENT AND EVALUATION OF CELLULOSE FILM WITH NANO EMULSIONS OF GINGER AND TURMERIC FOR PACKAGING OF CHICKEN NUGGETS | |
| dc.these.type | M.V.Sc. | |
| dc.title | DEVELOPMENT AND EVALUATION OF CELLULOSE FILM WITH NANO EMULSIONS OF GINGER AND TURMERIC FOR PACKAGING OF CHICKEN NUGGETS | |
| dc.type | Thesis |