Owing to chicken’s higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of Colocasia esculenta ‐clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine Colocasia esculenta starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase ( p < 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS‐COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for L ^∗ , a ^∗ , and b ^∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, Escherichia coli , and Staphylococcus aureus , that is, 9.1, 1.1, and 2.2 Log ₁₀ CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log ₁₀ CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf‐life of other food products.

Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues. Therefore, this study was conducted to reduce the loads of antinutrients and pesticides in potato powder (PP) using thermal and non-thermal processing techniques. Nutritional analysis revealed that the raw PP contained significantly (p < 0.05) higher magnitudes of dietary proteins (10.2 %), fibers (6.3 %), Na (50 mg/100 g), Ca (62 mg/100 g) and K (988 mg/100 g) when compared with the processed PP. The results demonstrated that all thermal and non-thermal processing techniques significantly reduced the antinutrients and pesticide residues. However, microwave heat treatment anticipated the highest reduction in alkaloids, oxalates, tannins and phytates contents from 60 to 14 mg/100 g (76 % reduction), 31–6 mg/100 g (80 % reduction), 91–15 mg/100 g (84 % reduction) and 45–8 mg/100 g (82 % reduction), respectively. Additionally, microwave heat processing also exhibited the highest decline in imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin contents by 87 %, 76 %, 63 %, 79 % and 81 %, respectively. Later, microwave-treated PP (the most effective treatment) was used to develop unleavened flatbreads (i.e., chapatis) @ 2–10 %. Organoleptic evaluation of supplemented flatbreads suggested that 5 % supplementation with microwave treated PP has the highest overall acceptability. Therefore, it is concluded that thermal and non-thermal processing techniques are effective tools to reduce loads of antinutrients and pesticide burden in potatoes. Moreover, the study also suggests, PP can be efficiently used as natural food supplement for development of value-added foods.

Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2–8 % (i.e., T₁-T₄) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3–2.4 (g/100 g) on addition of FP at 2–8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T₁-T₄ from 7.1 to 3.4 and 317–46 than control i.e., 6.64–4.12 and 453.75–563 at 0–16 days. Among color of mutton patties, L^⁎ values decreased from 37 to 25, while, b^⁎ values increased from 10 to 13 on addition of 2–8 % FP in mutton patties at 0–16 days for T₁-T₄, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T₀-T₄ from 4.2 to 2.8, 0.8–0.3, and 2.1–0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T₁ (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Metal contamination in water bodies globally poses risks to ecosystems and human health. In Pakistan, water sources are impacted by toxic metals and microbial pollutants, affecting Nile Tilapia, a widely consumed fish in Punjab. This study assessed heavy metal and microbiological contamination in Nile tilapia from the Ravi and Chenab Rivers and nearby farms (Head Muhammad Wala, Shorkot, and Rangpur). Heavy metals, including arsenic, chromium, cadmium, mercury and lead, were analyzed using Atomic Absorption Spectroscopy, Arsenic ranged lowest from 0.15 mg/kg (scales) to highest 1.38 mg/kg (Liver), while Chromium was found to be lowest 73 mg/kg in (scales) and highest 321.83 mg/kg (Liver) in Riverine Fish, whereas in farms fish As ranged lowest from 0.05 mg/kg (flesh) to highest 0.92 mg/kg (gills),while Chromium was found to be lowest 92 mg/kg in (skin) and highest 166.67 mg/kg (Liver). Riverine fish showed elevated heavy metal levels as compared to farmed fish. Moreover, Ravi River fish also showed the highest microbial loads, including total plate counts of 15,335 cfu/g, Salmonella at 373.11 cfu/25 g, and E. coli at 76.55 cfu/g, while Chenab River fish had a significantly higher coliform count (p < 0.05). These findings suggest that farmed fish are less contaminated due to reduced exposure to industrial effluents, emphasizing the need for further research on other commonly consumed fish species in high-industrial regions.