{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T03:17:57Z","timestamp":1790738277750,"version":"4.1.0"},"reference-count":53,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2025,8,12]],"date-time":"2025-08-12T00:00:00Z","timestamp":1754956800000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002660","name":"Islamic Azad University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002660","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Clove extract was used to prevent lipid oxidation and microbial spoilage of chicken fillet in this research. The purpose of this study was to use 0%, 1%, 2%, and 3% concentrations of clove extract to increase the shelf life of chicken fillet at a temperature of 4\u00b0C\u2009\u00b1\u20091\u00b0C for 7\u2009days. Assessment of chemical spoilage indexes such as pH, peroxide value, thiobarbituric acid, and TVN, as well as microbial parameters (total plate count and Psychrotrophic count) was carried out in 0, 3, and 7\u2009days, and sensory evaluation of chicken fillet (smell, texture, taste, color and total acceptability) was done. The outcomes revealed that 3% clove extract has significantly lower chemical and microbial indicators than the control group (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.01). Furthermore, the treatment of 3% clove extract significantly had the lowest pH, peroxide value, thiobarbituric acid, TVN, total plate count, and psychrotrophic count, which were 6.25, 1.56 (meq\/kg), 0.39 (mg MDA\/kg), 17.65 (mg\/100\u2009g), 7.07 (log cfu\/g) and 7.29 (log cfu\/g), respectively. The control significantly showed the highest pH, peroxide value, thiobarbituric acid, TVN, total plate count, and psychrotrophic count, which were 6.87, 3.43 (mEq\/kg), 1.2 (mg MDA\/kg), and 33.5 (mg\/100\u2009g), respectively. The highest sensory evaluation score in this research was evaluated for the treatment of 3% clove extract. As a consequence, clove extract may be considered an effective coating tool in preventing the deterioration of chicken fillet quality and thus increasing its shelf life.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70786","type":"journal-article","created":{"date-parts":[[2025,8,12]],"date-time":"2025-08-12T12:01:41Z","timestamp":1755000101000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Assessing Coating With Clove Extract on Improving the Shelf Life of Chicken Fillet at Refrigeration Storage Temperature"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4254-0665","authenticated-orcid":false,"given":"Zahra","family":"Khoshdouni Farahani","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Industry, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peyman","family":"Mahasti Shotorbani","sequence":"additional","affiliation":[{"name":"Department of Food Quality Control and Hygiene, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8532-5757","authenticated-orcid":false,"given":"Afshin","family":"Akhondzadeh Basti","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8835-031X","authenticated-orcid":false,"given":"Hassan","family":"Hamedi","sequence":"additional","affiliation":[{"name":"Department of Food Quality Control and Hygiene, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bahram","family":"Hassani","sequence":"additional","affiliation":[{"name":"Department of Food Industry, Faculty of Agriculture Ferdowsi University of Mashhad  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdorreza","family":"Mohammadi Nafchi","sequence":"additional","affiliation":[{"name":"Food Technology Division, School of Industrial Technology Universiti Sains Malaysia  Penang Malaysia"},{"name":"Department of Food Science and Technology, Damghan Branch Islamic Azad University  Damghan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,8,12]]},"reference":[{"issue":"11","key":"e_1_2_10_2_1","first-page":"76","article-title":"Antimicrobial Activities of Some Herbs Extracts on Food Borne Bacteria","volume":"10","author":"Abdel\u2010Raouf M.","year":"2014","journal-title":"American Journal of Clinical Nutrition"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2013.07.004"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.52221\/dwj.v2i1.556"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.275"},{"issue":"1","key":"e_1_2_10_7_1","first-page":"31","article-title":"Reduction of Oxidative Rancidity and Microbial Activities of the Karadi Lamb Patties in Freezing Storage Using Natural Antioxidant Extracts of Rosemary and Ginger","volume":"2","author":"Baker I. 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