ArticleFood science of animal resources2026
Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antioxidant activity and lowest oxidation and microbial levels. These coated samples also exhibited superior color stability (L*, a*, b*) and received higher sensory scores for appearance, texture, taste, and overall acceptability throughout 14 days of refrigeration. The coating effectively enhanced the physicochemical and microbiological stability of chicken nuggets, indicating the potential of FG and AE as natural, halal, and sustainable alternatives to synthetic preservatives for improving meat product quality.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.