Lipid Oxidation and Barrier Properties of the Coated Freeze-Dried Chicken Meat with Gelatin-Chitosan Film Enriched with Rosemary (Rosmarinus officinalis L.) Extract DOI Creative Commons
Walid Yeddes, Katarzyna Rybak, Iness Bettaieb Rebey

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1127 - 1127

Published: March 25, 2025

The study aimed to evaluate the quality of coated freeze-dried chicken meat using gelatin-chitosan film enriched with Tunisian rosemary extract. was evaluated on basis physical and barrier properties, as well lipid oxidation for uncoated meat. Chicken breast cut into small pieces, pasteurized, active solution. prepared different concentrations extract (0 2%). application coating solution, or without ultrasonic treatment conducted. Subsequently, samples were subjected freeze drying 72 h. water activity, color, hygroscopic, rehydration properties measured. Moreover, vs. also investigated during a 6 month storage period. Results showed that can form non-porous surface, which resists exchange vapor, thereby decreasing hygroscopicity rates. Likewise, reduction in color change level malondialdehyde proved allowed good preservation against However, use ultrasound did not positively affect reduction, an even higher value observed comparison immersed forming solutions treatment. It be concluded phenolic compounds incorporated matrix had antioxidant minimizing extent foods.

Language: Английский

Lipid Oxidation and Barrier Properties of the Coated Freeze-Dried Chicken Meat with Gelatin-Chitosan Film Enriched with Rosemary (Rosmarinus officinalis L.) Extract DOI Creative Commons
Walid Yeddes, Katarzyna Rybak, Iness Bettaieb Rebey

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1127 - 1127

Published: March 25, 2025

The study aimed to evaluate the quality of coated freeze-dried chicken meat using gelatin-chitosan film enriched with Tunisian rosemary extract. was evaluated on basis physical and barrier properties, as well lipid oxidation for uncoated meat. Chicken breast cut into small pieces, pasteurized, active solution. prepared different concentrations extract (0 2%). application coating solution, or without ultrasonic treatment conducted. Subsequently, samples were subjected freeze drying 72 h. water activity, color, hygroscopic, rehydration properties measured. Moreover, vs. also investigated during a 6 month storage period. Results showed that can form non-porous surface, which resists exchange vapor, thereby decreasing hygroscopicity rates. Likewise, reduction in color change level malondialdehyde proved allowed good preservation against However, use ultrasound did not positively affect reduction, an even higher value observed comparison immersed forming solutions treatment. It be concluded phenolic compounds incorporated matrix had antioxidant minimizing extent foods.

Language: Английский

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