Main content area

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.