ABSTRACT
Abstract: The dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T1:0.3% chitosan; T2:0.3% chitosan incorporated with 0.3% v/v oregano essential oil; T3:0.3% chitosan nanoparticles and T4: nanoparticles of 0.3% chitosan incorporated with 0.3% v/v oregano essential oil which were characterized by UV-visible spectrophotometry, particle size analysis and High-Resolution Transmission Electron Microscopy (HR-TEM). The chicken patties were dipped in developed edible coatings and evaluated for quality parameters at five days interval during refrigeration storage (4 ± 1 °C). The results indicated significantly (P < 0.05) improved physicochemical, microbiological, Hunter colour and sensory parameters in treatments than in control. Among the treatments, quality parameters were significantly enhanced in T4 than in other treatments. The results revealed that T3 and T4 had an improved shelf life of about 25 days while T1 and T2 had a shelf life of 15 and 20 days, respectively, but control spoiled on the 10th day of refrigeration storage. Graphical abstract: Edible coating of nanoparticles of chitosan alone (T3) as well as chitosan incorporated with incorporated with oregano essential (T4) oil were prepared and characterized by HR-TEM and UV-Vis Spectrophotometry. UV-Vis Spectrophotometry revealed that T3 and T4 had the absorption maximum of 209 nm and 276 nm, respectively. HR-TEM revealed that (T4) had a spherical shape, with average size ranging from 100 to 200 nm while (T3) had a smaller size ranging from 80 to 100 nm, with a rough surface having a dense structure. Upon coating of chicken patties with edible coatings, a significant improvement was observed in the quality and shelf-life of chicken patties than control during refrigeration storage (4±1 °C). Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05804-1.
ABSTRACT
BACKGROUND AND AIM: Mastitis is a serious disease of dairy animals causing great economic losses due to a reduction in milk yield as well as lowering its nutritive value. The application of somatic cell count (SCC) and alkaline phosphatase activity in the milk for diagnosis of mastitis in buffalo is not well documented. Therefore, the present study was conducted to observe the SCC and alkaline phosphatase activity for evaluation of mastitis in buffalo. MATERIALS AND METHODS: Milk samples of forty apparently healthy lactating buffaloes were selected and categorized into five different groups viz. normal buffaloes, buffaloes with subclinical mastitis with CMT positive milk samples (+1 Grade), (+2 Grade), (+3 Grade), and buffaloes with clinical mastitis with 8 animals in each group. The milk samples were analyzed for SCC and alkaline phosphatase activity. RESULTS: The levels of SCC (×10(5) cells/ml) and alkaline phosphatase (U/L) in different groups were viz. normal (3.21±0.179, 16.48±1.432), subclinical mastitis with CMT positive milk samples with +1 Grade (4.21±0.138, 28.11±1.013), with +2 Grade (6.34±0.183, 34.50±1.034), with +3 Grade (7.96±0.213, 37.73±0.737) and buffaloes with clinical mastitis (10.21±0.220, 42.37±0.907) respectively, indicating an increasing trend in the values and the difference observed among various group was statistically significant. CONCLUSION: In conclusion, the results of the present study indicate that the concentration of milk SCC and alkaline phosphatase activity was higher in the milk of buffaloes with mastitis than in the milk of normal buffaloes.
