FIGURE 5 - uploaded by Tariq Aziz
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| Effect of different films on TVC (a), pH value (b) and TBARS value (c) on fresh chicken during storage at 4°C; results with different letters are significantly different (p < 0.05).
Source publication
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The objective of this research was to develop and analyse a chitosan-Tremella fuciformis polysaccharide (CS-TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties...
Contexts in source publication
Context 1
... freshness of chicken is evaluated by measuring the TVC after different packaging treatments. Figure 5a shows the changes in the TVC of unpackaged (control), CS-packed and CS-TFP-3-packed chicken samples after storage for different times. The initial TVC in the chicken samples was 2.35 Log CFU/g, and as storage time increased, the TVC in the control group significantly increased (p < 0.05). ...
Context 2
... value is one of the key parameters for evaluating meat quality. Figure 5b shows the change of pH value of chicken breast samples with time when stored at 4°C. The chicken samples in the CS film group, CS-TFP-3 edible film group and control group had initial pH values of 5.93, 5.93 and 5.91, respectively. ...
Context 3
... this study involved determining TBARS levels in chicken samples to assess the effectiveness of film packaging treatments in delaying lipid oxidation during storage. The results depicted in Figure 5c show that fresh chicken had a TBARS value of 0.0963 mg MDA/kg, whereas samples subjected to various treatment methods exhibited increased values with prolonged storage periods. After storage for 7 days, the control group's TBARS value reached 0.5853 mg MDA/kg, whereas that for CS-TFP-3 film packaging sample was only 0.1947 mg MDA/kg significantly lower than that for CS film packaging sample (0.3049 mg MDA/kg). ...
Citations
Spoilage of perishable agricultural products during storage and transport leads to significant economic losses. Antimicrobial active preservative film is an emerging technology for preserving these products. This paper reviews the advantages and disadvantages of using antagonistic bacteria in agricultural product preservation, the synergy between antagonistic bacteria and preservative films, the combination of antimicrobial active films with other preservation methods, and their application in fruits, vegetables, chilled meat, aquatic products, and raw milk. The study concludes that while antagonistic and antimicrobial active films offer marked advantages in preserving agricultural products, challenges remain, such as degradation in mechanical properties and reduced stability after incorporating antagonistic bacteria, as well as the limited effectiveness of single-use applications. A recommended approach is to combine antimicrobial active films with other preservation techniques to enhance overall effectiveness. Currently, many antimicrobial active preservative films have demonstrated significant potential in preserving perishable agricultural products in the field of agricultural preservation.
