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Raspberry Powder Enhances pH, Color, and Shelf Life of Packaged Chicken Nuggets
Jim Crocker
13th July, 2024
![Raspberry Powder Enhances pH, Color, and Shelf Life of Packaged Chicken Nuggets](https://static.naturalsciencenews.com/images/articles/5238_main.jpg)
Image Source: Natural Science News, 2024
Key Findings
- The study from Atatürk University explored using encapsulated raspberry powder (RP) as a natural colorant in chicken nuggets
- Adding RP to chicken nuggets decreased their pH, counteracting the pH-raising effect of phosphate
- RP enhanced the redness and color stability of chicken nuggets, especially when combined with phosphate, over a 120-day storage period
References
Main Study
1) Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.
Published 12th July, 2024
https://doi.org/10.1080/00071668.2024.2359988
Related Studies
2) Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient.
3) Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef.
4) Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage.