scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

scholarly journals Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition

2012 ◽  
Vol 51 (7) ◽  
pp. 1370-1376 ◽  
Author(s):  
M. Anna Anandh ◽  
R. T. Venkatachalapathy ◽  
K. Radha ◽  
V. Lakshmanan
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Quality And Shelf Life

scholarly journals Effect of Gamma Irradiation and Vacuum Packaging on the Shelf Life Extension of Beef Kebab during Refrigerated Storage

1970 ◽  
Vol 23 (2) ◽  
pp. 156-158
Author(s):  
M Shakhawat Hussain ◽  
M Akter Uzzaman ◽  
M Afazal Hossain ◽  
M Khorshed Alam ◽  
M Shamsul Islam ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Shelf Life Extension

Investigation was carried out on the shelf life extension of beef kebab by gamma irradiation and vacuum packaging stored at refrigeration temperature. On the basis of combined organoleptic, chemical and microbiological evaluation a dose of 5 kGy and 2.5 kGy extended the shelf life of beef kebabs more than 4 weeks and 2 weeks respectively than the unirradiated kebabs stored at refrigeration temperature. Vacuum packaging with and without gamma irradiation was found to have no effect on the shelf life extension of beef kebab.Keywords: Beef kebab, Shelf life extension, Gamma irradiation, Vacuum packaging DOI: http://dx.doi.org/10.3329/bjm.v23i2.883 Bangladesh J Microbiol, Volume 23, Number 2, December 2006, pp 156-158

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽  
2021 ◽  
Vol 11 (29) ◽  
pp. 17630-17641
Author(s):  
Mohamed Tagrida ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Nile Tilapia ◽  
Ethanolic Extract ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Piper Betle ◽  
Refrigerated Storage ◽  
Betel Leaf ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

2002 ◽  
Vol 15 (5) ◽  
pp. 241-245 ◽  
Author(s):  
R. Rajesh ◽  
C. N. Ravi Shankar ◽  
T. K. Srinivasa Gopal ◽  
P. R. G. Varma
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Vacuum Packaging ◽  
Iced Storage ◽  
Seer Fish
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