Utilization of pomegranate and guava seed oil in mucilage coating for preservation of poultry meat | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Samran Khalid: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

2. Muhammad Talha: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

3. Muhammad Umar Farooq: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

4. Muzammil Mustafa: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

5. Muhammad Azeem: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

6. Sara Amin: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

7. Aman Ali: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

Abstract:

Poultry meat spoils quickly, because of its perishable nature bacteria, yeasts, and molds attack it and reduce its shelf life. New preservation techniques are being used to overcome this issue, and one such strategy is the application of natural antibacterial coatings. These edible coatings are an alternative to plastic packaging because of their biodegradability. The use of essential oils extracted from food waste products is a major step in reducing waste. In this research, the mucilage coating added with pomegranate and guava seed oil was utilized for the preservation of poultry meat. The pomegranate and guava seed oil, have antimicrobial properties, and exhibit strong inhibitory effects against a pathogenic and spoilage-causing microbes. These oils contain bioactive substances, such as fatty acids and phenolic compounds with antibacterial properties. The protective barrier provided by the mucilage coating, which is made from natural sources like plant extracts or seaweed, helps to prevent microbial growth and lengthen the shelf life of perishable food products, and its antibacterial efficiency is improved by adding pomegranate and guava seed oil, adding another line of defense against microorganisms that cause spoilage. In this study, an experiment was conducted in which a coating of mucilage alone and 3 different combinations of pomegranate and guava seed oil (500, 1000, and 1500µL/L) were applied to the poultry meat and stored at 5?. The results showed that the shelf life of poultry meat extended up to 5-6 days due to the antimicrobial effect, reduced moisture loss, and delayed oxidation. The treatment with 1500 µL/L showed the best results as compared to others. The use of mucilage coating enriched with pomegranate and guava seed oil is a promising technique for implication in the poultry industry. These coatings are alternatives to synthetic preservatives and also maintained the quality and safety of meat.

Page(s): 31-31

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

antimicrobial effects , Edible Coatings , pomegranate and guava seed oil , poultry meat

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views