This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antioxidant activity and lowest oxidation and microbial levels. These coated samples also exhibited superior color stability (L*, a*, b*) and received higher sensory scores for appearance, texture, taste, and overall acceptability throughout 14 days of refrigeration. The coating effectively enhanced the physicochemical and microbiological stability of chicken nuggets, indicating the potential of FG and AE as natural, halal, and sustainable alternatives to synthetic preservatives for improving meat product quality.
Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets.
TL;DR
This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH· radical scavenging and total phenolic content (TPC), while lipid oxidation was monitored through TBARS and peroxide value (POV). Microbial quality was evaluated using total aerobic and coliform counts. Nuggets treated with AE2% + FG3% showed the highest antio
Credibility Assessment
Preliminary — 46/100
Study Design
Rigor of the research methodology
5/20
Sample Size
Whether the study was sufficiently powered
7/20
Peer Review
Review status and journal reputation
18/20
Replication
Has this finding been independently reproduced?
6/20
Transparency
Funding disclosure and data availability
10/20
Overall
Sum of all five dimensions
46/100
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