Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage
Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active pac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Codon Publications
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113914/ http://psasir.upm.edu.my/id/eprint/113914/1/113914.pdf |
| _version_ | 1848866355810402304 |
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| author | Khan, Muhammad Jamshed Mookiah, Saminathan Subramaniam, Yashini Ramiah, Suriya Kumari |
| author_facet | Khan, Muhammad Jamshed Mookiah, Saminathan Subramaniam, Yashini Ramiah, Suriya Kumari |
| author_sort | Khan, Muhammad Jamshed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active packaging, incorporated with silver nanoparticles (AgNPs), is considered strong and biodegradable with characteristics, such as enhanced light, gas, and moisture barrier, that protect the oxidative rancidity of broiler meat. The current study was performed to determine the impact of pullulan active packaging (T1, T2, T3, and T4) on the formation of COPs in broiler meat during refrigerated storage (7 and 14 days). Pullulan active packaging significantly affected (P < 0.05) the concentrations of A-cholestane (0.63±0.10 ppm) and B-epoxy (0.59±0.33 ppm) COPs whereas A-cholestane (0.634±0.08 ppm) was affected significantly (P < 0.05) by the duration of refrigerated storage (0, 7, and 14 days). Broiler meat treated with pullulan active packaging presented a limited level of oxidative rancidity with minimum concentrations of COPs. The findings revealed that broiler meat treated with pullulan active packaging, incorporated with AgNPs, is safer than raw meat for shorter (7 days) and longer (14 days) storage periods at 4±1°C. |
| first_indexed | 2025-11-15T14:19:17Z |
| format | Article |
| id | upm-113914 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:19:17Z |
| publishDate | 2024 |
| publisher | Codon Publications |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1139142025-01-13T06:48:31Z http://psasir.upm.edu.my/id/eprint/113914/ Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage Khan, Muhammad Jamshed Mookiah, Saminathan Subramaniam, Yashini Ramiah, Suriya Kumari Cholesterol oxidation products (COPs) in meat are thrombogenic, mutagenic, atherogenic, carcinogenic, angiotoxic, and cytotoxic, leading to serious health issues. The formation of COPs in meat is induced by oxidative rancidity due to poor meat processing and packaging techniques. Pullulan active packaging, incorporated with silver nanoparticles (AgNPs), is considered strong and biodegradable with characteristics, such as enhanced light, gas, and moisture barrier, that protect the oxidative rancidity of broiler meat. The current study was performed to determine the impact of pullulan active packaging (T1, T2, T3, and T4) on the formation of COPs in broiler meat during refrigerated storage (7 and 14 days). Pullulan active packaging significantly affected (P < 0.05) the concentrations of A-cholestane (0.63±0.10 ppm) and B-epoxy (0.59±0.33 ppm) COPs whereas A-cholestane (0.634±0.08 ppm) was affected significantly (P < 0.05) by the duration of refrigerated storage (0, 7, and 14 days). Broiler meat treated with pullulan active packaging presented a limited level of oxidative rancidity with minimum concentrations of COPs. The findings revealed that broiler meat treated with pullulan active packaging, incorporated with AgNPs, is safer than raw meat for shorter (7 days) and longer (14 days) storage periods at 4±1°C. Codon Publications 2024-07 Article PeerReviewed text en cc_by_nc_sa_4 http://psasir.upm.edu.my/id/eprint/113914/1/113914.pdf Khan, Muhammad Jamshed and Mookiah, Saminathan and Subramaniam, Yashini and Ramiah, Suriya Kumari (2024) Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage. Quality Assurance and Safety of Crops and Foods, 16 (2). pp. 81-88. ISSN 1757-8361; eISSN: 1757-837X https://qascf.com/index.php/qas/article/view/1454 10.15586/qas.v16i2.1454 |
| spellingShingle | Khan, Muhammad Jamshed Mookiah, Saminathan Subramaniam, Yashini Ramiah, Suriya Kumari Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title | Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title_full | Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title_fullStr | Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title_full_unstemmed | Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title_short | Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| title_sort | effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage |
| url | http://psasir.upm.edu.my/id/eprint/113914/ http://psasir.upm.edu.my/id/eprint/113914/ http://psasir.upm.edu.my/id/eprint/113914/ http://psasir.upm.edu.my/id/eprint/113914/1/113914.pdf |