scholarly journals GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ

2020 ◽  
Vol 15 (4) ◽  
pp. 134-142
Author(s):  
Nuran Ergür ◽  
Emir Çoban Emir Çoban
Keyword(s):  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Sensory Quality ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Human Diet ◽  
Salvia Hispanica ◽  
Fish Products ◽  
Fish Fillets ◽  
Chia Mucilage

Fish and fish products are important parts of the human diet, but microbial, chemical, and sensory deteriorations limit their shelf life. In recent studies, edible coatings and their use with plant extracts constituted one of the main procedures to extend the shelf life of fish and increase the sensory quality. In this study, the effect of chia coating containing 1% gojiberry extract on the sensory quality (color, odor, taste, general acceptibilty) of Oncorhynchus mykiss fish fillets during refrigerated storage was evaluated. The results revealed that the Chia mucilage (CM) and Chia mucilage + Gojiberry extract (CMG) coating of the fish fillets showed high acceptability in all sensory properties during storage. It can be concluded that the use of gojiberry extract with chia mucilage coating can improve the sensory quality for trout fillets for up to 18 days at 4˚C.

Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

2011 ◽  
Vol 236-238 ◽  
pp. 2255-2258 ◽  
Author(s):  
Rong Rong Liang ◽  
Xi Bin Zhang ◽  
Xiu Jiang Wang ◽  
Ren Huan Wang ◽  
Yan Wei Mao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Early Stage ◽  
Edible Coating ◽  
Chicken Meat ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Edible Coatings ◽  
Drip Loss ◽  
Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

scholarly journals Development and quality of apple -whey based herbal functional ready-to-serve beverage

2019 ◽  
Vol 11 (2) ◽  
pp. 291-298 ◽  
Author(s):  
Rakesh Sharma ◽  
Richa Choudhary ◽  
N. S. Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Sensory Quality ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Calcium Content ◽  
Storage Conditions ◽  
Refrigerated Storage ◽  
Total Proteins ◽  
Human Diet ◽  
Excellent Source

Apple is one of the widely consumed fruits which constitute an important part of the human diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals like calcium. On the other hand, whey- a by-product of dairy industry is an excellent source of proteins and calcium. Therefore, in the present study, apple-whey based functional ready-to-serve (RTS) beverage was developed by blending apple juice with whey and jaljeera extract and was evaluated for quality under ambient and refrigerated conditions during storage. The incorporation of whey had increased the calcium content from 3.96 to 15.64 mg/100 mL and total proteins from 0.07 to 0.29 % in the developed beverage. Further addition of jaljeera extract not only enhanced the sensory quality of the beverage, but also improved the ascorbic acid content (10.57 mg/100g) total phenols (37.86 mg/100g) and antioxidant activity (40.34 %). The developed product was stored safely for a period of sixty days under refrigerated storage conditions with minimum changes in chemical and sensory attributes.

scholarly journals Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

2019 ◽  
Vol 39 (1) ◽  
pp. 103-111 ◽  
Author(s):  
Saul RUÍZ-CRUZ ◽  
Carla Cecilia VALENZUELA-LÓPEZ ◽  
Sarai CHAPARRO-HERNÁNDEZ ◽  
José de Jesús ORNELAS-PAZ ◽  
Carmen Lizette DEL TORO-SÁNCHEZ ◽  
...  
Keyword(s):  
Shelf Life ◽  
Plant Extract ◽  
Tomato Plant ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Quality And Shelf Life

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

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