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

Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111012
Author(s):  
Meral Yıldırım-Yalçın ◽  
Hasan Sadıkoğlu ◽  
Mahmut Şeker
Keyword(s):  
Grape Juice ◽  
Edible Film ◽  
Chicken Breast ◽  
Maize Starch ◽  
Storage Quality

Effect of the Addition of Tomato Powder on the Color and Storage Quality of Red Sausage

2013 ◽  
Vol 781-784 ◽  
pp. 1419-1423
Author(s):  
Wei Dong Xu ◽  
Qian Chen ◽  
Yi Ding ◽  
Song Wang ◽  
Li Huang ◽  
...  
Keyword(s):  
Ph Value ◽  
Meat Products ◽  
Chemical Properties ◽  
Potential Solution ◽  
Storage Quality ◽  
Nitrite Level ◽  
Residual Nitrite ◽  
Tomato Powder ◽  
And Storage

This study includes the investigation of the chemical properties such as pH value anda*-value, sensorial evaluations, residual nitrite and the oxidation level of Chinese-style sausagered sausage, which have been produced by both reducing the nitrite level ( 50mg/kg, 100mg/kg and 150mg/kg) and adding tomato powder ( 0%, 2% and 4%). According to the results, 100mg/kg of nitrite together with 2% tomato powder is better. Then the sausages produced with 100mg/kg nitrite and 2% tomato powder, along with sausage which produced with only 150mg/kg of nitrite are stored at 4 °C for 45 days. It was observed that addition of 2% of tomato powder increased degradation of nitrite and decreased the level of oxidation. This study provides a potential solution for nitrite substitute in meat products.

Effect of Bacopa monnieri extracts on storage quality of chicken nuggets at refrigeration temperature (4 ± 1°C)

2017 ◽  
Vol 47 (1) ◽  
pp. 78-88 ◽  
Author(s):  
Tanuj K. Tanwar ◽  
Arvind Kumar ◽  
Nrip K. Pankaj
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Meat Products ◽  
Bacopa Monnieri ◽  
Refrigerated Storage ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
And Storage

Purpose The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets. Design/methodology/approach Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets. Practical implications Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited. Social implications The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life. Originality/value The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

Tribulus terrestris Linn: A Novel Natural Preservative for Improved Lipid Stability and Storage Quality of Meat Products

2018 ◽  
Vol 13 (1) ◽  
pp. 42
Author(s):  
Sabahu Noor ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Insha Kousar Kalem
Keyword(s):  
Meat Products ◽  
Tribulus Terrestris ◽  
Storage Quality ◽  
Natural Preservative ◽  
Lipid Stability ◽  
And Storage

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.

Pomegranate (punica granatum) rind extract as an efficient alternative to synthetic preservatives in fat-rich meat products

2016 ◽  
Vol 46 (6) ◽  
pp. 844-856 ◽  
Author(s):  
Sourab Dua ◽  
Z.F. Bhat ◽  
Sunil Kumar
Keyword(s):  
Oxidative Stability ◽  
Meat Product ◽  
Meat Products ◽  
Meat Industry ◽  
Storage Quality ◽  
Content Type ◽  
Efficient Alternative ◽  
Sensory Parameters ◽  
And Storage

Purpose Pomegranate rind has been reported to have strong antioxidant and antimicrobial properties. The study was conducted to evaluate the possibility of using pomegranate rind extract as an efficient alternative to synthetic antioxidants and preservatives in fat-rich meat products, which are highly susceptible to lipid oxidation. Design/methodology/approach Tabak-Maaz, a fat-rich meat product, was used as a model system and treated with different concentrations of pomegranate rind extract (0.5, 1.0 and 1.5 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for lipid oxidative stability and storage quality under refrigerated (4 to 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings Pomegranate rind extract showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower TBARS (mg malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly lower values for microbial and yeast and mould counts and for free fatty-acid (% oleic acid) values. Sensory parameters showed significant (p < 0.05) decreasing trend for both control as well as treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for pomegranate rind extract-treated products when compared to the control. Originality/value Pomegranate rind extract successfully improved the lipid oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited by the meat industry as an efficient alternative without adversely affecting the sensory quality of the products.

Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 207-212 ◽  
Author(s):  
Sabahu Noor ◽  
Z.F. Bhat ◽  
Sunil Kumar ◽  
Reshan J. Mudiyanselage
Keyword(s):  
Oxidative Stability ◽  
Meat Products ◽  
Edible Films ◽  
Asparagus Racemosus ◽  
Storage Quality ◽  
And Storage

Physicochemical and bacteriological characterization of hospital effluents and their impact on the environment

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Human Health ◽  
Fecal Coliforms ◽  
Chemical Pollution ◽  
Hospital Effluents ◽  
Biological Contaminants ◽  
Almost All ◽  
Direct Discharge ◽  
Significant Chemical

Liquid effluents discharged by hospitals may contain chemical and biological contaminants whose main source is the different substances used for the treatment of patients. This type of rejection can present a sanitary potentially dangerous risk for human health and can provoke a strong degradation of diverse environmental compartments mainly water and soils. The present study focuses on the quality of the liquid effluents of Hassani Abdelkader’s hospital of Sidi Bel-Abbes (West of Algeria). The results reveal a significant chemical pollution (COD: 879 mgO2/L, BOD5: 850 mgO2/L, NH4+ : 47.9 mg/l, NO2- : 4.2 mg/l, NO3- : 56.8 mg/l with respect to WHO standard of 90 mgO2/L, 30 mgO2/L, 0.5 mg/l, 1 mg/l and 1 mg/l respectively). However, these effluents are biodegradable since the ratio COD/BOD5 do not exceeded the value of 2 in almost all samples. The presence of pathogen germs is put into evidence such as pseudomonas, the clostridium, the staphylococcus, the fecal coliforms and fecal streptococcus. These results show that the direct discharge of these effluents constitutes a major threat to human health and the environment.

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat
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