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Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil

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Abstract

Chevon Seekh Kabab is a popular meat product of India. However, due to high protein and moisture content it undergoes quick microbial spoilage and oxidative reactions leading to lower shelf life. The combination of chitosan edible film and cinnamon essential oil (CEO) was chosen to remediate this problem because of its antimicrobial and antioxidative effect. Control and chitosan edible film with CEO coated chevon Seekh Kabab samples were stored at 4 °C. The physicochemical (pH, TBARS, TVBN, moisture, colour), microbiological (APC, psychrophilic, coliform and Staphylococcal count) and sensory attributes were evaluated over a 30 days period. The maximum shelf life of 27 days was observed when 2% chitosan edible film with 0.3% CEO was coated over samples. A reduction in moisture, L* value, a* value and sensory scores along with an increase in pH, TVBN, TBARS, b* value and microbiological parameters were observed during the storage period. Reaction kinetics for the physicochemical and microbiological parameters was also established. The physicochemical, microbiological and sensory parameters were within prescribed limits till spoilage in the treated sample. This investigation may aid researchers working on scaling up of processing and preservation of Seekh Kabab.

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Data and material availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Code availability

Not applicable.

Abbreviations

CEO:

Cinnamon essential oil

TBARS:

Thiobarbituric acid reacting substance

APC:

Aerobic plate count

LDPE:

Low density polyethylene

ANOVA:

Analysis of variance

TVBN:

Total Volatile Basic Nitrogen

FSSAI:

Food Safety and Standards Authority of India

RTE:

Ready to Eat

ΔE:

Total color change

CFU:

Colony Forming Unit

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Acknowledgements

The authors are thankful to the Director and Joint Director (Research), ICAR- Indian

Veterinary Research Institute, Izatnagar for the facilities and fund provided. The work was carried out during post graduate research programme in the Division of Livestock Products Technology.

Funding

Funded by Institutional Project ICAR- Indian Veterinary Research Institute, Izatnagar.

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Authors and Affiliations

  1. Division of Livestock Products Technology, ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, 243122, India

    V. Mishra, S. Talukder, R. K. Agrawal & G. P. Bomminayuni

  2. Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, 243122, India

    Ayon Tarafdar

  3. ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, 243122, India

    S. K. Mendiratta

  4. Department of Livestock Products Technology, Bihar Veterinary College, Bihar Animal Sciences University, Patna, Bihar, 800014, India

    R. K. Jaiswal

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  1. V. Mishra
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  2. Ayon Tarafdar
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  3. S. Talukder
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  4. S. K. Mendiratta
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  5. R. K. Agrawal
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  6. R. K. Jaiswal
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  7. G. P. Bomminayuni
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Contributions

VM carried out the experiments and wrote the Manuscript; ST supervised the work and edited the manuscript, AT reviewed and edited, SKM and RKA- conceptualization and funding, RKJ and GPB-data curation, software analysis and graph preparation.

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Correspondence to S. Talukder.

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Mishra, V., Tarafdar, A., Talukder, S. et al. Enhancing the shelf life of chevon Seekh Kabab using chitosan edible film and Cinnamomum zeylanicum essential oil. J Food Sci Technol 60, 1814–1825 (2023). https://doi.org/10.1007/s13197-023-05723-1

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  • DOI: https://doi.org/10.1007/s13197-023-05723-1

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