Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

Meat Science ◽  
2015 ◽  
Vol 110 ◽  
pp. 9-14 ◽  
Author(s):  
Patrícia Leal de Almeida ◽  
Silvério Nepomuceno de Lima ◽  
Luciene Lacerda Costa ◽  
Cintia Cristina de Oliveira ◽  
Karina Aparecida Damasceno ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Refrigerated Storage ◽  
Microbial Stability ◽  
Peel Extract

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

2017 ◽  
Vol 10 (10) ◽  
pp. 1883-1891 ◽  
Author(s):  
Lucía Ortiz ◽  
Eva Dorta ◽  
M. Gloria Lobo ◽  
L. Antonio González-Mendoza ◽  
Carlos Díaz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Orange Juice ◽  
Sensory Properties ◽  
Banana Peel ◽  
Refrigerated Storage ◽  
Peel Extract

Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

2000 ◽  
Vol 63 (3) ◽  
pp. 404-407 ◽  
Author(s):  
POH BEE CHEAH ◽  
SEONG PEI GAN
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Alpinia Galanga ◽  
Minced Beef ◽  
Microbial Stability ◽  
Minced Meat

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)

2008 ◽  
Vol 73 (3) ◽  
pp. C127-C134 ◽  
Author(s):  
S.Y. Park ◽  
Y.J. Kim ◽  
H.C. Lee ◽  
S.S. Yoo ◽  
J.H. Shim ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Oxidative Products

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

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.

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