ANTIMICROBIAL EDIBLE COATING ON POULTRY MEAT

Simple item page
dc.contributor.advisorRanveer R. C.
dc.contributor.advisorPatange S. B.
dc.contributor.advisorSwami S. B.
dc.contributor.advisorKadam J. H.
dc.contributor.authorRutuja Govind Mhaske
dc.date.accessioned2024-11-09T05:35:35Z
dc.date.available2024-11-09T05:35:35Z
dc.date.issued2022-11
dc.description.abstractPoultry meat is a good source of high-biological value proteins. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5%) containing turmeric (0.25%, 0.50%, 0.75%, 1.0% and 1.25%) as antimicrobial and antioxidant agent on the quality properties and shelf life of poultry meat during refrigerated storage. The uncoated meat sample was spoiled within 2 days at ambient temperature condition. After coating meat samples, physiochemical, microbiological, and organoleptic attributes were evaluated at 0, 2, 4, 6, 8, and 10 days at 4°C. The results revealed that applied chitosan coating in combination with turmeric had no significant effect on proximate composition among treatments. The result showed that the incorporation of turmeric into chitosan coating significantly increase the antioxidant capacity, especially for 1% chitosan and 1.25% turmeric, with value of 23.62%. Coated poultry meat had, significantly, the highest inhibitory effects against microbial growth. The counts of TPC was significantly lower in 1% chitosan + 1.25% turmeric coating (2.06 × 103 cfu/g) and for yeast and mould it was for 1.5% chitosan + 1.25% turmeric coating ( 2.26 cfu/g) at day 10. Organoleptic attributes of coated samples also showed the highest overall acceptability scores for treatment T2R5. Therefore, the incorporation of turmeric into chitosan coating could be effectively used for improving stability and shelf life of poultry meat during refrigerated storage.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810216167
dc.keywordschitosan
dc.keywordsturmeric
dc.keywordspoultry meat
dc.keywordscoating
dc.keywordsantioxidant
dc.keywordsPHM
dc.keywordsMeat
dc.keywordsPoultry and Fish
dc.language.isoEnglish
dc.pages109
dc.publisherDr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
dc.subPost Harvest Technology
dc.themeANTIMICROBIAL EDIBLE COATING ON POULTRY MEAT
dc.these.typeM.Sc
dc.titleANTIMICROBIAL EDIBLE COATING ON POULTRY MEAT
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
PHM_MEAT, POULTRY AND FISH_PHMRM-0200177_ Rutuja Govind Mhaske_T07353.pdf
Size:
5.71 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis