scholarly journals A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Waqas N. Baba ◽  
Nuzhat Rasool ◽  
M. Selvamuthukumara ◽  
Sajid Maqsood
Keyword(s):  
Middle East ◽  
Shelf Life ◽  
Red Meat ◽  
Consumer Acceptability ◽  
Human Consumption ◽  
Alternative Source ◽  
High Iron Content ◽  
North East ◽  
Ethnic Food ◽  
Camel Meat

AbstractCamel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.

Design and testing of Modified Atmosphere Packaging of cow’s ricotta

2018 ◽  
Author(s):  
Sara Ugolotti ◽  
Giuseppe Vignali
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Experimental Tests ◽  
Experimental Program ◽  
Human Consumption ◽  
Modified Atmosphere ◽  
Multilayer Material ◽  
Product Packaging ◽  
Special Instrument ◽  
Design And Testing

"The aim of this work is to evaluate the shelf life of cow’s ricotta under MAP (Modified Atmosphere Packaging). MAP is a packaging technique commonly used in the food industry in order to control the microbial growth. After the extraction of the air present in the headspace of the package, a mixture of CO2, O2 and N2 in different percentage is usually introduced before the packaging sealing. Based on these premises, a design of experimental tests has been created in order to evaluate the effect of each process parameters. To perform these test, it is also required the creation of thermoformed trays (made with a multilayer material using PET/EVOH/PE) in which the ricotta was inserted and packaged in a modified atmosphere. After the time intervals established in the experimental program, the analysis of the MAP was carried out using a special instrument (“Oxybaby” made by Witt SpA), able to measure the quantity of gas present in the headspace of the thermoformed trays. Then a statistical analysis of the obtained results was carried out. The results showed that after 10 days the product was edible for all types of atmosphere, but at 20 and, especially, at 30 days, even in the trays wrapped with CO2, the product was not acceptable for human consumption. One of the possible solutions, in order to lengthen the shelf life of cow’s ricotta, consists in the pre-sterilization of the trays before the product packaging with a solution of H2O2."

The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat

2021 ◽  
pp. 145-156
Author(s):  
John Summer ◽  
Paul Vanderlinde ◽  
Mandeep Kaur ◽  
Ian Jenson
Keyword(s):  
Shelf Life ◽  
Red Meat

Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)

1996 ◽  
Vol 59 (2) ◽  
pp. 167-174 ◽  
Author(s):  
EMILIO I. LÓPEZ-SABATER ◽  
JOSÉ J. RODRÍGUEZ-JEREZ ◽  
MANUELA HERNÁDEZ-HERRERO ◽  
ARTUR X. ROIG-SAGUÉS ◽  
MARIA T. MORA-VENTURA
Keyword(s):  
European Union ◽  
Shelf Life ◽  
Sensory Quality ◽  
Health Hazard ◽  
Human Consumption ◽  
The European Union ◽  
Histamine Production ◽  
Histamine Formation ◽  
Hazard Levels ◽  
The U.S

Histamine production was studied during controlled tunafish decomposition at 0, 8, and 20°C. The influence of the location of the anatomic section on the amount of histamine formed and the incidence of histidine decarboxylating bacteria were also considered. By the time of sensory rejection, histamine levels in tunafish sections stored at 0 and 20°C were still below the hazard levels and the allowable levels established by both the U.S. Food and Drug Administration (FDA) and the European Union. Toxic amounts were only formed after the tunafish was considered organoleptically unsuitable for human consumption. However, at 8°C, levels of histamine between 100 and 200 mg/l00 g of fish were found before tuna reached the rejection point. Hence, physical appearance was not a good criterion for estimating the shelf life and especially the histamine-related health hazard when tuna was stored at 8°C, a common temperature in many home refrigerators.

scholarly journals Correction to: The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat

2021 ◽  
pp. C1-C1
Author(s):  
John Sumner ◽  
Paul Vanderlinde ◽  
Mandeep Kaur ◽  
Ian Jenson
Keyword(s):  
Shelf Life ◽  
Red Meat

Optimal ordering and disposal decisions for products with a fixed shelf life

2020 ◽  
Vol 54 (5) ◽  
pp. 1453-1465
Author(s):  
Iris-Pandora Krommyda ◽  
Vasileios Tatsis ◽  
Konstantina Skouri
Keyword(s):  
Shelf Life ◽  
Time Instant ◽  
Human Consumption ◽  
Selling Price ◽  
The European Union ◽  
Expiration Date ◽  
Non Profit ◽  
Closed Form Solutions ◽  
Common Strategy ◽  
Tax Deductions

In this paper, motivated by the current increasing interest and action on food waste reduction, inventory decisions of a retailer who deals with a product that has a fixed shelf life are studied. Being a common strategy of many retail stores, we assume that at a specific time instant, close to the expiration date, a price markdown is offered in order to increase demand. However, at the same time, due to customers’ attention to the freshness of the product, the demand becomes a decreasing function with respect to the time remaining before the expiration date. In accordance with the European Union food donation guidelines, we assume that if at the end of the reorder interval unsold items remain that have not exceeded their expiration date, they can be donated to non-profit organizations for human consumption. The donated products can generate direct revenue from tax deductions and indirect revenue by increasing the company’s reputation and gain of goodwill from the customers. If the unsold items have expired, they can be sold at a salvage price to the livestock market. The aim of our model is to determine the reorder interval, the time instant to markdown the product’s initial selling price and the quantity that will be donated or sold to the livestock market so that the profit of the system is maximized. Closed form solutions are obtained, which depend on specific parametric conditions, providing managerial insights.

scholarly journals Antimicrobial Compounds from Crustaceans and Their Applications for Extending Shelf-Life of Marine-Based Foods

2020 ◽  
Vol 20 (8) ◽  
pp. 629-646 ◽  
Author(s):  
Oladipupo Odunayo Olatunde ◽  
Soottawat Benjakul ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Shelf Life ◽  
Antimicrobial Compounds ◽  
Antimicrobial Compound ◽  
Slow Response ◽  
Alternative Source ◽  
Food Industries ◽  
Anticancer Properties ◽  
Essential Nutrient ◽  
Fresh Products ◽  
Natural Preservatives

Antimicrobial-resistant microorganisms have become a major challenge for public health and food industries because of their fast adaptability and slow response to synthetic antimicrobials. Bioactive compounds from marine sources exert various biological roles including antioxidant, antimicrobial, anti-inflammatory, antihypertensive, and anticancer properties. Their advantage as an antimicrobial compound is gradually be exploited, particularly in marine-based foods (MBFs), which are highly perishable since they are abundant in proteins, lipids, and other nutrients. Also, the growing demand for fresh products with prolonged shelf-life is making the MBFs industry to urgently seek the effective methods for preservation of fresh or refrigerated MBFs. Crustaceans, which are invertebrates, are valuable source of essential nutrient based on their richness in protein, carbohydrate, minerals, lipids, and vitamins. Additionally, the by-product from the processing of crustaceans could be used as an alternative source of antimicrobials, which can be employed in MBFs as natural preservatives. This review therefore revisited the recovery of antimicrobials compounds such as antimicrobial peptides, carotenoids, and chitosan derivatives from crustaceans. The uses of these crustacean antimicrobials in extending the shelf-life of MBFs are also discussed.

scholarly journals Comparison of Conventional and Sustainable Lipid Extraction Methods for the Production of Oil and Protein Isolate from Edible Insect Meal

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 572 ◽  
Author(s):  
Laroche ◽  
Perreault ◽  
Marciniak ◽  
Gravel ◽  
Chamberland ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Protein Extraction ◽  
Lipid Extraction ◽  
Tenebrio Molitor ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Acheta Domesticus ◽  
Human Consumption ◽  
Alternative Source ◽  
Edible Insect

Edible insects represent an interesting alternative source of protein for human consumption but the main hurdle facing the edible insect sector is low consumer acceptance. However, increased acceptance is anticipated when insects are incorporated as a processed ingredient, such as protein-rich powder, rather than presented whole. To produce edible insect fractions with high protein content, a defatting step is necessary. This study investigated the effects of six defatting methods (conventional solvents, three-phase partitioning, and supercritical CO2) on lipid extraction yield, fatty profiles, and protein extraction and purification of house cricket (Acheta domesticus) and mealworm (Tenebrio molitor) meals. Ethanol increased the lipid extraction yield (22.7%–28.8%), irrespective of the insect meal used or the extraction method applied. Supercritical CO2 gave similar lipid extraction yields as conventional methods for Tenebrio molitor (T. molitor) (22.1%) but was less efficient for Acheta domesticus (A. domesticus) (11.9%). The protein extraction yield ranged from 12.4% to 38.9% for A. domesticus, and from 11.9% to 39.3% for T. molitor, whereas purification rates ranged from 58.3% to 78.5% for A. domesticus and from 48.7% to 75.4% for T. molitor.

scholarly journals PET and Active Coating Based on a LDH Nanofiller Hosting p-Hydroxybenzoate and Food-Grade Zeolites: Evaluation of Antimicrobial Activity of Packaging and Shelf Life of Red Meat

Nanomaterials ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1727 ◽  
Author(s):  
Valeria Bugatti ◽  
Luigi Vertuccio ◽  
Federica Zuppardi ◽  
Vittoria Vittoria ◽  
Giuliana Gorrasi
Keyword(s):  
Shelf Life ◽  
Transmission Rate ◽  
Release Kinetics ◽  
Red Meat ◽  
Viable Count ◽  
Uv Spectrophotometry ◽  
Salmonella Spp ◽  
Food Grade ◽  
Active Coating ◽  
Double Hydroxide

Layered double hydroxide (LDH) nanofillers were considered as hosts of p-hydroxybenzoate as an antimicrobial molecule for active coating. A food grade resin with LDH-p-hydroxybenzoate and two different types of food grade zeolites was used to prepare active coatings for Polyethylene terephthalate (PET) trays. The release kinetics of the active molecule were followed using UV spectrophotometry and the experimental results were analyzed with the Gallagher–Corrigan model. The thermal properties of the coating mixtures and the PET coating were analyzed and found to be dependent on the coating’s composition. On the basis of CO2 transmission rate and off-odors tests, the best coating composition was selected. Global migration in ethanol (10% v/v), acetic acid (3% w/v), and vegetable oil, and specific migration of p-hydroxybenzoic acid revealed the suitability of the material for food contact. Antimicrobial tests on the packaging demonstrated a good inhibition against Salmonella spp. and Campylobacter jejuni. Red meat was packed into the selected active materials and results were compared to uncoated PET packaging. Color tests (browning of the meat) and analysis of Enterobacteriaceae spp. and total viable count evolution up to 10 days of storage demonstrated the capability of the considered active packaging in prolonging the shelf life of red meat.

Sign in / Sign up

Export Citation Format

Share Document