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Research (Published online: 16-02-2016)

10. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions - Anshul Kumar Khare, Robinson J. J. Abraham, V. Appa Rao and R. Narendra Babu

Veterinary World, 9(2): 166-175



   doi: 10.14202/vetworld.2016.166-175



Anshul Kumar Khare: Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and

Animal Sciences University, Chennai - 600 007, Tamil Nadu, India;

Robinson J. J. Abraham: Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 600 007, Tamil Nadu, India;

V. Appa Rao: Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 600 007, Tamil Nadu, India;

R. Narendra Babu: Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai - 600 007, Tamil Nadu, India;


Received: 01-08-2015, Revised: 26-12-2015, Accepted: 31-12-2015, Published online: 16-02-2016


Corresponding author: Anshul Kumar Khare, e-mail:

Citation: Khare AK, Abraham RJJ, Rao VA, Babu RN (2016) Utilization of carrageenan, citric acid, and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions, Veterinary World 9(2): 166-175.

Aim: The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions.

Materials and Methods: Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV)extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures.

Results: There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time.

Conclusion: The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

Keywords: carrageenan, chicken breast/fillets, cinnamon oil, edible coating, spraying/brushing/dipping.

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