Effect of Carboxymethyl Cellulose Edible Coating Enriched with Summer Savory Extract on Quality Parameters of Spangled Emperor (Lethrinus nebulosus) Fillets During Refrigerated Storage

2019 ◽  
Vol 3 (2) ◽  
pp. 149-160 ◽  
Author(s):  
Nahid Baghlani ◽  
Seyyed Mehdi Hosseini ◽  
Seyyed Ali Jafarpour ◽  
Seyyed Mohammad Mousavi ◽  
Ainaz Khodanazary
Keyword(s):  
Carboxymethyl Cellulose ◽  
Quality Parameters ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Lethrinus Nebulosus

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage

2019 ◽  
Vol 115 ◽  
pp. 268-275 ◽  
Author(s):  
Ana Cristina De Aguiar Saldanha Pinheiro ◽  
Eleonora Urbinati ◽  
Silvia Tappi ◽  
Gianfranco Picone ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Nitrous Oxide ◽  
Gas Mixtures ◽  
Quality Parameters ◽  
Refrigerated Storage ◽  
Sardina Pilchardus ◽  
The Impact

scholarly journals Antimicrobial coating on quality attributes of sausage during refrigerated storage

2018 ◽  
Vol 47 ◽  
pp. 01002 ◽  
Author(s):  
R. Naufalin ◽  
R. Wicaksono ◽  
P. Arsil ◽  
M.F. Salman
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Peroxide Value ◽  
Edible Coating ◽  
Refrigerated Storage ◽  
Barrier Effect ◽  
Moisture Barrier ◽  
Barrier Coating ◽  
Plate Counts ◽  
Quality And Shelf Life

Edible coating based on carboxymethyl cellulose (CMC) environmentally friendly. Addition on Kecombrang (Nicolaia speciosa) extract used to be antimicrobial and antioxidants coating. CMC- based edible coating added with antimicrobial of kecombrang was used to reduce the oxidative and microbial degradation sausages stored at refrigerator at 10°C for 12 days. The cmc coating reduced malonaldehyde substances and peroxide value by 0.88 mg.kg and 92.29%, respectively, compared with the controls. The moisture barrier effect was significantly better for the CMC coating compared to the control. The CMC coating of sausages inhibits the growth of either the total plate counts of Bacillus cereus, Escherichia coli, Staphylococcus aureus, and Pseudomonas aeroginosa. Data show that cmc can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

Chitosan–citric acid edible coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava

2020 ◽  
Vol 163 ◽  
pp. 1127-1135
Author(s):  
Julia Idalice Gois Nascimento ◽  
Thayza Christina Montenegro Stamford ◽  
Natalia Ferrão Castelo Branco Melo ◽  
Ihasmyn dos Santos Nunes ◽  
Marcos Antônio Barbosa Lima ◽  
...  
Keyword(s):  
Citric Acid ◽  
Colletotrichum Gloeosporioides ◽  
Quality Parameters ◽  
Edible Coating ◽  
Fresh Cut

scholarly journals Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Wenru Liu ◽  
Yong Shen ◽  
Na Li ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Methanol Extract ◽  
Procambarus Clarkii ◽  
Edible Coating ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Water Migration ◽  
Total Volatile ◽  
Huge Amount ◽  
Basic Nitrogen ◽  
Peel Extract

China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.

Effect of Edible Coating on Quality Parameters of Jaggery During Storage

Sugar Tech ◽  
2013 ◽  
Vol 16 (1) ◽  
pp. 80-85 ◽  
Author(s):  
Khan Chand ◽  
A. K. Verma ◽  
Anil Kumar ◽  
N. C. Shahi
Keyword(s):  
Quality Parameters ◽  
Edible Coating
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