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Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage
- Shahrezaee, Maryam, Soleimanian-Zad, Sabihe, Soltanizadeh, Nafiseh, Akbari-Alavijeh, Safoura
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.95 pp. 380-386
- Aloe vera, Escherichia coli O157, Salmonella Enteritidis, batters, chicken meat, cold, coliform bacteria, gels, microbial growth, minimum inhibitory concentration, molds (fungi), pH, refrigeration, shelf life, storage temperature, storage time, yeasts
- The aim of this study was evaluation of the Aloe vera gel powder (AGP) as a natural and functional preservative for extension of the shelf-life of cold stored semi-cooked chicken nugget. For this purpose, amounts of 0, 1.5, 2.5 and 3.5% AGP were added to the chicken batter and semi-cooked nugget, and then the minimum inhibitory concentration of AGP on Salmonella enteritidis and E. coli O157:H7 were determined. Total count, coliform, yeast, mold, and pH of chicken nugget batter, as well as total count, coliform count, textural and sensorial properties of semi-cooked nugget were evaluated at 4 °C. Results showed that the AGP can reduce microbial growth both in the cold stored chicken nugget batter and semi-cooked nugget. However, AGP did not have negative effects on textural and sensorial properties of the products. Addition of 3.5% AGP to chicken nugget reduced microbial count compared to the control during 14 days of storage at 4 °C (P < 0.05). So, AGP can be introduced as a potent shelf life enhancer of chicken meat products during refrigeration.