ArticleAntioxidants (Basel, Switzerland)2022
Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 30 citations in OpenAlex.
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Carboxymethyl cellulose-based edible coatings emulsified with Lemongrass oil for enhancing the storage stability of refrigerated broiler meat.Food science of animal resources · 2026Article
- Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage.Food chemistry: X · 2025Article
- Improvement of oxidative stability and shelf life of Beluga (Food chemistry: X · 2025Article
- Enhancing oxidative stability and sensory properties of ostrich meat usingFood chemistry: X · 2025Article
- Article
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.Gels (Basel, Switzerland) · 2025Review
- Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage.Food technology and biotechnologyArticle
Corrections and comments
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Authors and funding
10 authors at 7 institutions in 7 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (
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Registered trials
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