ArticleFood science & nutrition2025
Shelf Life Extension and Quality Improvement of Fresh Ostrich Meat by Active Chitosan Coating Enriched With Fennel Extract.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The present study aimed to evaluate the effect of chitosan (CS, 2%, w/v), fennel extract (FE, 1.5%, v/v), and CS + FE (2%, w/v CS + 1.5%, v/v FE) coatings on the physicochemical, microbial, and sensory properties of ostrich meat (OM) at 0, 7, and 15 days of refrigerated storage. The obtained results showed that the use of coatings for OM samples demonstrated a significant enhancement in moisture retention and a decrease in pH, thiobarbituric acid reactive substances (TBARS), total volatile nitrogen (TVB-N), and peroxide value (PV) values compared to the control one, which were 6.34, 0.53 mg/kg, 15.14 mg/100 g, and 2.64 meq/kg, respectively for the CS + FE coating sample, at the 15th day. At the end of the storage time, the total viable count (TVC), psychrophilic bacteria count (PBC), and lactic acid bacteria count (LABC) of the control sample notably (
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