scholarly journals Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability

2021 ◽  
pp. 100015
Author(s):  
Kaiser Younis ◽  
Saghir Ahmad ◽  
Mudasir Ahmad Malik
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Meat Products ◽  
Shelf Life Stability

scholarly journals Physicochemical properties and indices of shelf life stability of dry aged beef with acid whey

2019 ◽  
Vol 75 (02) ◽  
pp. 6214-2019
Author(s):  
MARIUSZ FLOREK ◽  
PIOTR DOMARADZKI ◽  
PAWEŁ ŻÓŁKIEWSKI ◽  
BARTŁOMIEJ RUDA ◽  
ZYGMUNT LITWIŃCZUK ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Total Protein ◽  
Consumer Preferences ◽  
Absorption Spectrometry ◽  
Alternative Methods ◽  
Market Demand ◽  
Acid Whey ◽  
Shelf Life Stability

The aim of the study was to compare the physicochemical properties and indices of shelf life stability of dry aged beef with wet aged beef under vacuum. The research material included two skeletal muscles (LL, m. longissimus lumborum, and ST, m. semitendinosus) taken from half carcasses of 8 head (3 bulls and 5 steers) of Whiteback cattle. The following parameters were measured: pH and oxidation-reduction potential (pH-metr Elmetron CP-401, ERH-12-6 i ERPt-13), water activity (HygroLab C1, Rotronic), and colour (according to CIE L*a*b* by Konica-Minolta 600d spectrophotometer). Reference methods were used to determine the content of moisture (PN-ISO 1442:2000), total protein (PN-A-04018:1975/Az3:2002, N × 6.25), and ash (PN-ISO 936:2000). The concentration of K, Na, Mg, Zn and Fe was determined by atomic absorption spectrometry using a Varian AA240FS spectrometer. Statistical analysis of the data was performed using STATISTICA 13 (Dell Inc.). The influence of the ageing type on the physicochemical properties and shelf life indices within muscles was verified by one-way ANOVA. A higher content of total protein and minerals, as well as lower hydration of muscle proteins were stated in dry aged beef. In turn, vacuum packaging had a stabilising effect for the colour of fresh meat (a lower value of ΔE), maintained the initial lightness (L*) and significantly increased chromatic saturation (a higher value of a* and b* coordinates). Application of acid whey (together with sea salt) positively influenced shelf life stability of dry aged beef, due to acidity increasing and lowering of moisture content and water activity. The obtained results indicate that beef from Whiteback cattle can be successfully used both for the production of wet aged beef under vacuum and for manufacturing dry aged raw beef. Each direction of use will be decided by the current market demand and consumer preferences. The present results support the need to continue research in this topic taking into account both other native cattle breeds and alternative methods of packaging.

Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

2016 ◽  
Vol 46 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Arvind Soni ◽  
G Kandeepan ◽  
S. K. Mendiratta ◽  
Vivek Shukla ◽  
Ashish Kumar
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Products ◽  
Edible Films ◽  
Edible Film ◽  
Content Type ◽  
Antimicrobial Substances

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

scholarly journals Adhesive Resins with High Shelf-Life Stability Based on Tetra Unsaturated Monomers with Tertiary Amines Moieties

Polymers ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1944
Author(s):  
Alma Antonia Pérez-Mondragón ◽  
Carlos Enrique Cuevas-Suárez ◽  
Jesús García-Serrano ◽  
Nayely Trejo-Carbajal ◽  
A. Lobo-Guerrero ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Double Bond ◽  
Shelf Life ◽  
Polymerization Rate ◽  
Tertiary Amines ◽  
Adhesive Systems ◽  
Double Bond Conversion ◽  
Initiator System ◽  
Ft Ir ◽  
Shelf Life Stability

This work reports the use of two monomers with two tertiary amines and four methacrylic (TTME) or acrylic (TTAC) terminal groups as co-initiators in the formulation of experimental resin adhesive systems. Both monomers were characterized by FT-IR and 1H NMR spectroscopies. The control adhesive was formulated with BisGMA, TEGDMA, HEMA, and the binary system CQ-EDAB as a photo-initiator system. For the experimental adhesives, the EDAB was completely replaced for the TTME or the TTAC monomers. The adhesives formulated with TTME or TTAC monomers achieved double bond conversion values close to 75%. Regarding the polymerization rate, materials formulated with TTME or TTAC achieved lower values than the material formulated with EDAB, giving them high shelf-life stability. The degree of conversion after shelf simulation was only reduced for the EDAB material. Ultimate tensile strength, translucency parameter, and micro-tensile bond strength to dentin were similar for control and experimental adhesive resins. Due to their characteristics, TTME and TTAC monomers are potentially useful in the formulation of photopolymerizable resins for dental use with high shelf-life stability.

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

Strategies to increase the shelf life of meat and meat products with phenolic compounds

2021 ◽  
Author(s):  
Paulo E.S. Munekata ◽  
Mirian Pateiro ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Rubén Domínguez ◽  
Andrea Carla da Silva Barretto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Meat Products

scholarly journals Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

2014 ◽  
Vol 2014 ◽  
pp. 1-18 ◽  
Author(s):  
Irais Sánchez-Ortega ◽  
Blanca E. García-Almendárez ◽  
Eva María Santos-López ◽  
Aldo Amaro-Reyes ◽  
J. Eleazar Barboza-Corona ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Products ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Edible Films ◽  
Animal Origin ◽  
Chemical Additives ◽  
Processed Meats ◽  
Physicochemical Changes ◽  
Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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