Rubia cordifolia based Novel Edible Film for Improved Lipid Oxidative and Microbial Stability of Meat Products

2021 ◽  
Author(s):  
Radhika Sharma ◽  
Zuhaib F. Bhat ◽  
Arvind Kumar ◽  
Sunil Kumar ◽  
Muhammad A. Bhatti ◽  
...  
Keyword(s):  
Meat Products ◽  
Edible Film ◽  
Rubia Cordifolia ◽  
Microbial Stability

Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

2009 ◽  
Vol 44 (2) ◽  
pp. 337-341 ◽  
Author(s):  
Frank Devlieghere ◽  
Lieve Vermeiren ◽  
Erwin Bontenbal ◽  
Pieter-Paul Lamers ◽  
Johan Debevere
Keyword(s):  
Salt Intake ◽  
Meat Products ◽  
Combined Use ◽  
Microbial Stability

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

2018 ◽  
Vol 42 (11) ◽  
pp. e13774 ◽  
Author(s):  
Insha K. Kalem ◽  
Z. F. Bhat ◽  
Sunil Kumar ◽  
Liwen Wang ◽  
Reshan J. Mudiyanselage ◽  
...  
Keyword(s):  
Meat Products ◽  
Edible Films ◽  
Microbial Stability

Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products

2021 ◽  
Author(s):  
Radhika Sharma ◽  
Zuhaib F. Bhat ◽  
Arvind Kumar ◽  
Sunil Kumar ◽  
Alaa El‐Din A. Bekhit ◽  
...  
Keyword(s):  
Meat Products ◽  
Edible Film ◽  
Storage Quality ◽  
Commiphora Wightii

Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products

2021 ◽  
pp. 101336
Author(s):  
Kanika Mahajan ◽  
Sunil Kumar ◽  
Zuhaib F. Bhat ◽  
Zahra Naqvi ◽  
Tanyaradzwa E. Mungure ◽  
...  
Keyword(s):  
Dairy Products ◽  
Aloe Vera ◽  
Edible Film ◽  
Microbial Stability

Application of Bacteriocins in Meat and Meat Products: An Update

2020 ◽  
Vol 16 (2) ◽  
pp. 120-133 ◽  
Author(s):  
Zahra Pilevar ◽  
Hedayat Hosseini ◽  
Samira Beikzadeh ◽  
Elham Khanniri ◽  
Adel Mirza Alizadeh
Keyword(s):  
Shelf Life ◽  
Mechanism Of Action ◽  
Microbial Contamination ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Meat Industry ◽  
Enteric Diseases ◽  
Microbial Stability ◽  
Spoilage Microorganisms

: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. : Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

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 Chitosan edible films of shrimp waste as food packaging, friendly packaging.

2011 ◽  
Vol 6 (1) ◽  
pp. 38
Author(s):  
Nurhayati Nurhayati ◽  
Agusman Agusman
Keyword(s):  
Environmental Pollution ◽  
Microbial Activity ◽  
Food Packaging ◽  
Meat Products ◽  
Chitosan Film ◽  
Food Products ◽  
Edible Films ◽  
Edible Film ◽  
Shrimp Waste

In an effort to reduce environmental pollution, edible film chitosan has been developed recentlyto maximize the utilization of shrimp waste and to promote the use of environmentally friendlypackaging. Chitosan is obtained through the process of deproteination, demineralization,depigmentation, and deacetylation of chitin. The next phase is dissolving chitosan in acid solventwith addition of plasticizer, followed by printing and drying. Edible chitosan film is applied as acoating on fresh fruits, meat products, sausages and other food products. The advantages ofedible chitosan film is its biodegradability, edibility, and anti microbial activity.

scholarly journals Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 8 ◽  
Author(s):  
Anil Anal
Keyword(s):  
Food Processing ◽  
Safety Management ◽  
Meat Products ◽  
Fermented Foods ◽  
Asian Countries ◽  
Industrial Growth ◽  
Underdeveloped Countries ◽  
Microbial Stability ◽  
Traditional Fermented Foods

Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.

Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Dipanwita Bhattacharya ◽  
Kandeepan G.
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Methyl Cellulose ◽  
Edible Films ◽  
Packaging Material ◽  
Edible Film ◽  
Carboxy Methyl Cellulose ◽  
Selection Of ◽  
Carboxy Methyl ◽  
Film Solubility

Environmental concerns over disposal of nonrenewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxy-methyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with that due to their poor mechanical property.

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

2015 ◽  
Vol 57 (6) ◽  
pp. 1270-1279 ◽  
Author(s):  
Pramila Umaraw ◽  
Akhilesh K. Verma
Keyword(s):  
Meat Products ◽  
Edible Film ◽  
Comprehensive Review
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