Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products

Abstract

Commiphora wightii based bioactive edible film was developed for the preservation of meat products. Maltodextrin and alginate-based edible films were developed using different levels of C. wightii namely, 0.25% (T1), 0.50% (T2), 0.75% (T3) and 0.0% (control) and were characterized (thickness (mm), solubility (%), transparency and moisture content (%)) and assessed for their efficacy for improving the storage quality of meat products during refrigerated storage using chicken nuggets as a meat model system. The chicken nuggets were wrapped in the edible films, packaged under vacuum, and stored at refrigeration temperature (4 ± 1°C) for 60 days. The samples were taken on 0, 15, 30, 45 and 60th day and evaluated for various storage quality parameters. Addition of C. wightii increased (p