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Ceylan Z, Kutlu N, Meral R, Ekin MM, Kose YE. Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101076] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Guo Y, Huang J, Chen Y, Hou Q, Huang M. Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken. Poult Sci 2020; 99:1598-1605. [PMID: 32111326 PMCID: PMC7587907 DOI: 10.1016/j.psj.2019.11.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 11/10/2019] [Accepted: 11/10/2019] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to screen out the appropriate concentration of grape seed extract solution and study the effects of grape seed extract combined with modified atmosphere packaging on the physical and chemical properties of roasted chicken during storage at 4°C. Samples were stored in 3 different packages: A (air packaging), M (modified atmosphere packaging, CO2/N2 = 40%/60%), and P (0.5% grape seed extract solution treatment combined with modified atmosphere packaging, CO2/N2 = 40%/60%). Microbiological analysis, pH, headspace composition, color, and lipid oxidation of roasted chicken were measured. The results showed that 0.5% is the suitable concentration of grape seed extract preservative for the storage of modified atmosphere packaged roast chicken. Compared with normal packaging (A) and single modified atmosphere packaging (M), 0.5% grape seed extract solution combined with modified atmosphere packaging (P) could effectively reduce the growth rate of total aerobic bacteria, Pseudomonas spp., mold, and yeast in roast chicken during low-temperature storage, reduce the lipid oxidation rate in roast chicken, and maintain the color stability of the product. This result could help the roast poultry processing industry to find more efficient ways to store and sell products.
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Affiliation(s)
- Yuchen Guo
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yuru Chen
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; Nanjing Huang Jiao Shou Food Science and Technology Co., Ltd, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Hou
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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