Authors:
N.N. Ahmad Puat Section of Food Engineering Technology, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000, Alor Gajah, Melaka, Malaysia

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N.A. Kamaruding Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

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S. Shaharuddin Plant Engineering Technology Section, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology, Persiaran Sinaran Ilmu, Bandar Seri Alam, 81750, Johor Bahru, Johor, Malaysia

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Abstract

This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%–14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet.

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  • Adrah, K. , Ananey-Obiri, D. , and Tahergorabi, R. (2021). Physicochemical changes of deep-fat-fried chicken drumsticks treated with quercetin-in-edible coating during storage time. Foods, 10(2): 467.

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  • Bourne, M.C. (2003). Food texture and viscosity: concept and measurement. Elsevier Press, New York/London. 423 pages.

  • Choi, Y.S. , Hwang, K.E. , Jeong, T.J. , Kim, Y.B. , Jeon, K.H. , Kim, E.M. , Sung, J.M. , Kim, H.W. , and Kim, C.J. (2016). Comparative study on the effects of boiling, steaming, grilling, microwaving and superheated steaming on quality characteristics of marinated chicken steak. Korean Journal for Food Science of Animal Resources, 36(1): 17.

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  • Galus, S. and Kadzińska, J. (2018). Gas barrier and wetting properties of whey protein isolate-based emulsion films. Polymer Engineering Science, 59(S1): 375383.

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  • Guerra-Rosas, M.I. , Morales-Castro, J. , Ochoa-Martínez, L.A. , Salvia-Trujillo, L. , and Martín-Belloso, O. (2016). Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids, 52: 438446.

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  • Gul, P. and Bakht, J. (2015). Antimicrobial activity of turmeric extract and its potential use in food industry. Journal of Food Science and Technology ,52: 22722279.

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  • Ibáñez, M.D. and Blázquez, M. (2021). Curcuma longa L. rhizome essential oil from extraction to its agri-food applications. A review. Plants (Basel), 10(1): 44.

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  • Jiménez-Saelices, C. , Trongsatitkul, T. , Lourdin, D. , and Capron, I. (2021). Chitin pickering emulsion for oil inclusion in composite films. Carbohydrate Polymer, 242: 116366.

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  • Laroche, M. , Perreault, V. , Marciniak, A. , Gravel, A. , Chamberland, J. , and Doyen, A. (2019). Comparison of conventional and sustainable lipid extraction methods for the production of oil and protein isolate from edible insect meal. Foods (Basel, Switzerland), 8(11): 572.

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  • Pająk, P. , Przetaczek-Roznowska, I. , and Juszczak, L. (2019). Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. International Journal of Biological Macromolecules, 138: 441449.

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  • Park, Y.W. and Bell, L.N. (2004). Determination of moisture and ash contents of foods. In: Nollet, L.M.L. (Ed.) Handbook of food analysis: physical characterization and nutrient analysis .New York - Marcel Dekker, pp. 5582.

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  • Salvia-Trujillo, L. , Soliva-Fortuny, R. , Rojas-Graü, M.A. , McClements, D.J. , and Martín-Belloso, O. (2017). Edible nanoemulsions as carriers of active ingredients: A review. Annual Review of Food Science and Technology, 8: 439466.

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  • Tsuda, T. (2018). Curcumin as a functional food-derived factor: Degradation products, metabolites, bioactivity, and future perspectives. Food & Function ,9: 705714.

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  • Vazirian, M. , Kashani, S.T. , Ardekani, M.R.S. , Khanavi, M. , Jamalifar, H. , Reza, M. , and Toosi, A.N. (2012). Antimicrobial activity of lemongrass (Cymbopogon citratus (DC) Stapf.) essential oil against food-borne pathogens added to cream-filled cakes and pastries. Journal of Essential Oil Research ,24: 579582.

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  • Viana, F.M. , Canto, A.C.V.C.S. , Costa-Lima, B.R.C. , Salim, A.P.A.A. , and Conte Junior, C.A. (2017). Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems. Poultry Science, 96(3): 747753.

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  • Zhang, B. , Liu, Y. , Wang, H. , Liu, W. , Cheong, K-l. , and Teng, B. (2021). Effect of sodium alginate-agar coating containing ginger essential oil on the shelf-life and quality of beef. Food Control, 130: 108216.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
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Publisher
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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