Show simple item record

dc.contributor.authorGiteru, S.
dc.contributor.authorOey, I.
dc.contributor.authorAli, M.
dc.contributor.authorJohnson, Stuart
dc.contributor.authorFang, Z.
dc.date.accessioned2017-06-23T02:58:46Z
dc.date.available2017-06-23T02:58:46Z
dc.date.created2017-06-19T03:39:29Z
dc.date.issued2017
dc.identifier.citationGiteru, S. and Oey, I. and Ali, M. and Johnson, S. and Fang, Z. 2017. Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets. Food Control. 80: pp. 37-44.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/53155
dc.identifier.doi10.1016/j.foodcont.2017.04.029
dc.description.abstract

This study investigated mechanical and bioactive properties of kafirin films consisting of 2.5% citral (CK), 2% quercetin (QK) or 1.25% citral + 1% quercetin (CQK). Incorporation of citral reduced the maximum stress (smax) and stiffness, accompanied by an increase in the strain at break (eb), and yield stress (sy) of the films. Compared to the plain kafirin films (PK) and QK, citral–containing films showed significant antimicrobial activity (p < 0.05) against the total viable count on chicken fillets stored at 2 ± 0.5 °C for 96 h. The final thiobarbituric acid reactive substances (TBARS) were lower for PK, CQK, and QK (0.18, 0.16 and 0.23 mg MDA/kg respectively), compared to unwrapped fillets and CK (0.41 and 0.59 mg MDA/kg respectively). These findings implied that quercetin and those polyphenolics likely co-extracted with kafirin possessed the ability to inhibit the development of lipid oxidative products. CIE L*a*b* colour values showed pronounced yellowness (b*) of wrapped samples. This colouration was attributed to the sorghum phytochemical co-extracted with the kafirin, and the intrinsic colour of citral, and quercetin. Kafirin edible films incorporating citral and quercetin demonstrated potential as a packaging material to improve food safety and quality of the chicken.

dc.publisherPergamon
dc.titleEffect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets
dc.typeJournal Article
dcterms.source.volume80
dcterms.source.startPage37
dcterms.source.endPage44
dcterms.source.issn0956-7135
dcterms.source.titleFood Control
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record