Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat

QR Code

Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat

The poultry processing sector provides a sustainable source of animal protein of high nutritional quality. Plant essential oils were proposed as natural alternatives to enhance safety and extend the shelf life of poultry meat. However, the applications to this sector are limited due to the low stabi...

Full description

Bibliographic Details
Main Authors:	Marzlan, Anis Asyila, Meor Hussin, Anis Shobirin, Bourke, Paula, Chaple, Sonal, Barroug, Soukaina, Muhialdin, Belal J.
Format:	Article
Published:	Taylor and Francis 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96434/

Similar Items

Assessment of antibacterial and antioxidant properties of torch ginger (Etlingera elatior Jack) inflorescence essential oil in starch-based edible film for chicken meat packaging
by: Marzlan, Anis Asyila
Published: (2021)

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
by: Marzlan, Anis Asyila, et al.
Published: (2022)

Production of banana cake premix from banana (Musa acuminata Colla) by-products via foam mat drying process
by: Marzlan, Anis Asyila, et al.
Published: (2020)

Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
by: Azhari, Siti Hajar, et al.
Published: (2023)

Influence of natural antifungal coatings produced by Lacto-fermented antifungal substances on respiration, quality, antioxidant attributes, and shelf life of mango (Mangifera indica L.)
by: Ranjith, Fernando H., et al.
Published: (2022)

Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
by: Muhialdin, Belal J., et al.
Published: (2021)

Optimized supercritical CO2 extraction conditions on yield and quality of torch ginger (Etlingera elatior (Jack) R.M. Smith) inflorescence essential oil
by: Marzlan, Anis Asyila, et al.
Published: (2020)

Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
by: Hajar-Azhari, Siti, et al.
Published: (2024)

Antibacterial activity and metabolomics profiling of torch ginger (Etlingera elatior Jack) flower oil extracted using subcritical carbon dioxide (CO2)
by: Anzian, Aliaa, et al.
Published: (2020)

Metabolomics profiling and antimicrobial activity of fermented date fruit Khastawi used as functional ingredients for making Asian confectionary dodol
by: Muhialdin, Belal J., et al.
Published: (2021)

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Microbiological quality of the packaged chicken eggs within and after shelf life
by: Ahmad, Munirah
Published: (2015)

Optimization of coconut milk kefir beverage by RSM and screening of its metabolites and peptides
by: Taleb Abadl, Muna Mahmood, et al.
Published: (2023)

Semi-refined carrageenan/glycerol/α-tocopherol hybrid films as active packaging for extending the shelf life of meat
by: Khadijah Husna, Abd Hamid
Published: (2019)

Meat quality of broiler chickens fed with postbiotic and inulin combinations
by: Kareem, Karwan Yaseen, et al.
Published: (2015)

Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
by: Mohammed, Nameer Khairullah, et al.
Published: (2020)

Influence of storage conditions on the quality, metabolites, and biological activity of soursop (Annona muricata. L.) Kombucha
by: Tan, Wee Ching, et al.
Published: (2020)

Exploring the applications of plant-based coagulants in cheese production: a review
by: Mohsin, Aliah Zannierah, et al.
Published: (2024)

Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf-life enhancement of stored meat
by: Aizi Nor Mazila, Ramli, et al.
Published: (2020)

The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea)
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
by: Muhialdin, Belal J., et al.
Published: (2020)

Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
by: Muhialdin, Belal J., et al.
Published: (2020)

Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat
by: Khan, Muhammad Jamshed, et al.
Published: (2022)

Phosphorus contents of raw chicken meat and processed chicken meat products
by: Chan, Yoke Mun, et al.
Published: (2015)

Carcass, meat and bone quality of broiler chickens fed with postbiotic and prebiotic combinations
by: Kareem, Karwan Yaseen, et al.
Published: (2015)

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
by: Mohd Roby, Bizura Hasida, et al.
Published: (2020)

Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of Tualang honey-marinated chicken meat
by: Yousof, K., et al.
Published: (2024)

Active and intelligent packaging in meat industry
by: Fang, Z., et al.
Published: (2017)

Modulating of microencapsulated virgin coconut oil-based creamer
by: Mohammed, Nameer Khairullah, et al.
Published: (2023)

Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
by: Mohsin, Aliah Zannierah, et al.
Published: (2023)

Effects of essential fatty acid, amino acid and vitamin E on growth performance and meat quality of broiler chicken
by: Khatun, Jannatara
Published: (2017)

Shelf-life assessment of bread containing Cyperus rotundus rhizome aqueous extract with antimicrobial compounds identified by 1H-NMR
by: Algboory, Hussein L., et al.
Published: (2021)

Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers
by: Mohd Fazla, Sofia Nadhirah, et al.
Published: (2023)

Valorisation of virgin coconut oil application in mayonnaise production as functional Ingredient
by: Muhialdin, Belal J., et al.
Published: (2019)

Transmission of Listeria monocytogenes from raw chicken meat to cooked chicken meat through cutting boards
by: Goh, Sur Guat, et al.
Published: (2014)

Effects of feeding metabolite combinations from Lactobacillus plantarum on plasma and breast meat lipids in broiler chickens.
by: Loh, Teck Chwen, et al.
Published: (2013)

Effect of Packaging and Modified Atmosphere on the Shelf Life of Rambutan (Nephelium lappaceum) I
by: Mohamed, Suhaila, et al.
Published: (1988)

Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
by: Muhialdin, Belal J., et al.
Published: (2021)

Physicochemical and rheological properties of palm-milk cheese analog using starches from different Malaysian rice cultivars
by: Joh, Xin Yee, et al.
Published: (2024)

Inhibitory Activities of a Probiotic Bacterium (Bifidobacterium Pseudocatanulatum) on a Common Diarrheagrnic Pathogen (Salmonella Enterica) in Human
by: Meor Hussin, Anis Shobirin
Published: (2003)