Nesreen Abdulqader Qurabi*1
1Department of Food Engineering Technologies, Faculty of Technical Engineering, Aleppo University, Aleppo, Syria.
(*Corresponding author: Nesreen Qurabi. nisreenqurabie90@gmail.com ).
Received: 11/ 05/ 2024 Accepted: 29/ 08/ 2024
Abstract
The aim of this investigation was to extract garlic essential oil GEO, determine its yield and chemical composition by GC-MS, and specific shelf life of storage chilled chicken breast meat by filling it with gelatin edible films which contain garlic essential oil (GEO) at various final concentrations. Garlic essential oil was prepared by steam distilling, and gelatin edible films were prepared, and GEO was added by the following percentages (0, 0.1, 0.5, 1, 1.5 %). These groups were packaged in gelatin edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14 and 18 days of refrigeration for freshness and chemical properties. Freshness analyses included determination of pH value and thiobarbituric acid TBA. Chemical analyses included determination of moisture, ash, fat, and protein content. The samples treated by gelatin edible films with 1 and 1.5% GEO had the best quality characteristics during the chilled storage period, thereby samples of chicken breast meat had saved of quality characteristics for 14 days.
Keywords: Garlic, gelatin, edible films, quality characteristics, chilled storage.
Full paper in Arabic: PDF