ArticleFoods (Basel, Switzerland)2022
Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 24 citations in OpenAlex.
- Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage.Food science & nutrition · 2026Article
- Impacts of Chitosan Coating on Shelf Life and Quality of Ready-to-Cook Beef Seekh Kabab During Refrigeration Storage.Foods (Basel, Switzerland) · 2025Article
- Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings.Food science of animal resources · 2025Article
- Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating.International journal of food science · 2025Article
- Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef.Foods (Basel, Switzerland) · 2024Article
- Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion.Foods (Basel, Switzerland) · 2023Article
- The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.Food science of animal resources · 2023Article
- Emulsion-Based Coatings for Preservation of Meat and Related Products.Foods (Basel, Switzerland) · 2023Review
- Frontiers on Sustainable Food Packaging.Foods (Basel, Switzerland) · 2023Article
- Progress in the Application of Food-Grade Emulsions.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner-Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.
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Registered trials
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