A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

Effect of heat on the sensory quality of jaew sauce

2017 ◽  
Vol 119 (10) ◽  
pp. 2161-2171
Author(s):  
Kamolnate Kitsawad ◽  
Blessing Amarachi Joseph ◽  
Tatsawan Tipvarakarnkoon
Keyword(s):  
Shelf Life ◽  
Design Methodology ◽  
Sensory Quality ◽  
Content Type ◽  
Life Study ◽  
Sorting Technique ◽  
Group A ◽  
Sensory Qualities ◽  
Consumer Test

Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

Olive leaf extracts for shelf life extension of salmon burgers

2018 ◽  
Vol 25 (2) ◽  
pp. 91-100 ◽  
Author(s):  
Ibtihel Khemakhem ◽  
Ana Fuentes ◽  
María Jesús Lerma-García ◽  
Mohamed Ali Ayadi ◽  
Mohamed Bouaziz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Life Extension ◽  
Total Volatile ◽  
Olive Leaf ◽  
Leaf Extracts ◽  
Life Study ◽  
Olive Leaf Extract ◽  
Fish Product

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

scholarly journals Effect of gamma irradiation on shelf life and quality of indigenous chicken meat

2019 ◽  
Vol 17 (4) ◽  
pp. 560-566
Author(s):  
Anisul Islam ◽  
Md Sadakuzzaman ◽  
Md Anwar Hossain ◽  
Md Mujaffar Hossain ◽  
Md Abul Hashem
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Viable Count ◽  
Chicken Meat ◽  
Quality Data ◽  
Indigenous Chicken ◽  
Positive Effects

The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy  60Co gamma irradiation and stored for 0, 30 and 60 days at -20ºC to investigate the effects on proximate components, sensory attributes, and physicochemical, biochemical and microbial changes in meat quality. Data were analyzed under 4x3 factor CRD design of experiment in GLM procedure of SAS statistical package. The results showed that irradiation groups had significantly (p<0.05) higher color and tenderness of meat compared to that of non-irradiated group. The 2 kGy group showed significantly (p<0.05) higher Dry matter (DM) and Ether extract (EE) whereas the cooking loss, Free fatty acid (FFA), Peroxide value (PV),  and Thiobarbituric acid reactive substances (TBARS) levels were higher in 3 kGy irradiated group. With the advancement of storage periods pH significantly (p<0.05) decreased. The 2 kGy irradiation group showed significantly (p<0.05) lower numbers of Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) compared to non-irradiated group. From this study, it may be concluded that the 2 kGy irradiated group had positive effects on sensory evaluation, biochemical and microbial qualities of indigenous chicken meat to increase the shelf life and the quality of indigenous chicken meat. J Bangladesh Agril Univ 17(4): 560–566, 2019

Qualitative Evaluation of Fish Fingers Prepared from Tilapia (Oreochromis niloticus) and Pangasius (Pangasius pangasius) Stored at -18±2°C

2021 ◽  
Author(s):  
S.S. Relekar ◽  
S.B. Gore ◽  
A.K. Kulkarni ◽  
S.A. Joshi ◽  
P.A. Telvekar
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Qualitative Evaluation ◽  
Freeze Storage ◽  
Local Market ◽  
Life Study ◽  
Storage Study ◽  
Sensory Score ◽  
Fish Product

Background: The fish being highly perishable food item consumed in all strata of people. The production of freshwater fish is on the rise and need to be processed in a variety of forms to make them available for people. Nowadays, numbers of value added fish products are available in the market for consumption to achieve health beneficial effect and to cope up with malnutrition. However, consumers are unaware of the quality of the products available in the market. Therefore, the present work was undertaken to evaluate the quality of fish fingers produced from tilapia and pangasius during storage at -18±2°C. Methods: The fresh tilapia and pangasius were purchased from local market to prepare fillets. The fingers were prepared from tilapia and pangasius fillets and par fried at 180°C for 30 seconds. The fried fingers were cooled at once at room temperature and stored in deep freeze at -18±2°C for shelf-life study during November 2019 to March 2021. Result: The results indicated that the fish fingers prepared from tilapia could be stored for 33 days and pangasius fingers had a shelf-life of only 27 days. All biochemical parameters viz. pH, TVB-N, PV, FFA and TBA were found increasing as the storage study progresses. The sensory score of the fish fingers produced from both the fishes were got drastically reduced at the end of deep freeze storage at -18±2°C. Overall study indicated that tilapia and pangasius fish can be successfully utilized for the preparation of various value added fish product such as fish fingers and would have sufficient shelf life at deep freeze storage at -18±2°C.

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