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Title: | Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying |
Authors: | Ahmad Puat N.N. Kamaruding N.A. Shaharuddin S. (UniKL MITEC) |
Keywords: | chicken fillet coating curcumin emulsion lemongrass pectin |
Issue Date: | 13-Jul-2023 |
Abstract: | This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g-1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g-1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g-1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g-1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm-1 s-1) and firmness (1.49 ± 0.22 N mm-1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%-14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet. |
URI: | http://hdl.handle.net/123456789/28108 |
Appears in Collections: | Journal Articles |
Files in This Item:
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12 Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying.pdf | 205.88 kB | Adobe PDF | View/Open |
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