Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties
Liqing Qiu, Min Zhang, Bimal Chitrakar, Benu Adhikari, Chaohui Yang
Topics & Concepts
Food scienceGelatinShelf lifeChitosanChemistryEssential oilTotal Viable CountTBARSBacillus subtilisStaphylococcus aureusThiobarbituric acidCoatingEmulsionAntimicrobialBacterial growthAntioxidantBacteriaBiologyBiochemistryLipid peroxidationOrganic chemistryGeneticsMeat and Animal Product QualityNanocomposite Films for Food PackagingAnimal Nutrition and Physiology