Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.

IF 4.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2026-07-24 DOI:10.1007/s44463-026-00093-6

Mujahid Siddiq, Muhammad Bilal, Ghulam Husnain, Aisha Shabbir, Muhammad Zeeshan, Muhammad Asif Bajwa, Mohamed Fawzy Ramadan, Muhammad Sajid Arshad

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Abstract

This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antioxidant activity and lowest oxidation and microbial levels. These coated samples also exhibited superior color stability (L*, a*, b*) and received higher sensory scores for appearance, texture, taste, and overall acceptability throughout 14 days of refrigeration. The coating effectively enhanced the physicochemical and microbiological stability of chicken nuggets, indicating the potential of FG and AE as natural, halal, and sustainable alternatives to synthetic preservatives for improving meat product quality.

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天然鱼明胶可食用涂层提高了鸡块的保质期和质量。

本研究评价了由鱼明胶（FG）和ajain提取物（AE）制成的食用涂层对鸡块质量、抗氧化活性、微生物安全性和保质期的影响。通过DPPH·自由基清除和总酚含量（TPC）评估抗氧化性能，通过TBARS和过氧化值（POV）监测脂质氧化。用总需氧菌数和大肠菌群数评价微生物质量。AE2% + FG3%处理的鸡块抗氧化活性最高，氧化和微生物水平最低。这些涂层样品也表现出优异的颜色稳定性（L*, a*, b*），并且在14天的冷藏过程中，在外观，质地，味道和总体可接受性方面获得了更高的感官评分。该涂层有效地增强了鸡块的物理化学和微生物稳定性，表明FG和AE作为天然、清真和可持续的合成防腐剂的替代品，具有提高肉制品质量的潜力。

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.