Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat

ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.

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Acidified Sodium Chlorite Solution as an Antimicrobial Treatment for Rainbow Trout (Oncorhynchus mykiss) Fillets

Journal of Food Protection ◽

10.4315/0362-028x-71.5.973 ◽

2008 ◽

Vol 71 (5) ◽

pp. 973-978 ◽

Cited By ~ 2

Author(s):

N. KAMIREDDY ◽

P. B. KENNEY ◽

S. JITTINANDANA ◽

S. D. SLIDER

Keyword(s):

Shear Force ◽

Storage Time ◽

Microbial Growth ◽

Thiobarbituric Acid ◽

Antimicrobial Treatment ◽

Sodium Chlorite ◽

Thiobarbituric Acid Reactive Substances ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Plate Counts ◽

And Storage

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2°C for 0, 8, and 15 days. A significant (P < 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P > 0.05) by intervention; however, a significant increase in counts was observed during storage (P < 0.05). Fillet pH, moisture, fat, thiobarbituric acid–reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P > 0.05) by intervention. Thiobarbituric acid–reactive substances decreased (P < 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P < 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P > 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

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Effect of storage time and gamma irradiation on the chemical properties of olive (Olea europaea) oils

International Journal of Food Studies ◽

10.7455/ijfs.v7i1.440 ◽

2018 ◽

Vol 7 (1) ◽

Author(s):

M. Al-Bachir

Keyword(s):

Gamma Irradiation ◽

Olive Oil ◽

Iodine Value ◽

Storage Time ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Saponification Value ◽

And Storage

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

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The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Archives Animal Breeding ◽

10.5194/aab-62-383-2019 ◽

2019 ◽

Vol 62 (2) ◽

pp. 383-391 ◽

Cited By ~ 1

Author(s):

Witold Rant ◽

Aurelia Radzik-Rant ◽

Marcin Świątek ◽

Roman Niżnikowski ◽

Żaneta Szymańska ◽

...

Keyword(s):

Shear Force ◽

Oxidation Stability ◽

Thiobarbituric Acid ◽

Gluteus Medius ◽

Physicochemical Characteristics ◽

Meat Color ◽

Muscle Type ◽

Longissimus Lumborum ◽

Ram Lambs ◽

Meat Aging

Abstract. The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P < 0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P < 0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P < 0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

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80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

Journal of Animal Science ◽

10.1093/jas/skz053.058 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 26-27

Author(s):

Leila G Venzor ◽

William B Smith ◽

Jolena N Waddell ◽

Lea A Kinman

Keyword(s):

Lipid Oxidation ◽

Color Stability ◽

Thiobarbituric Acid ◽

Butylated Hydroxytoluene ◽

Thiobarbituric Acid Reactive Substance ◽

Synthetic Antioxidants ◽

Pork Sausage ◽

Pork Products ◽

Instrumental Color ◽

Ground Pork

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

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Effect of Storage on Physicochemical Characteristics of Some Selected Vegetable Oils

Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences ◽

10.52763/pjsir.phys.sci.59.3.2016.121.125 ◽

2016 ◽

Vol 59 (3) ◽

pp. 121-125

Author(s):

Zahida Karim ◽

Farhat Ikram ◽

Aneela Karim ◽

Khalid Mohammed Khan

Keyword(s):

Vegetable Oils ◽

Oil Quality ◽

Fats And Oils ◽

Physicochemical Characteristics ◽

Storage Conditions ◽

Peroxide Values ◽

Processing And Storage ◽

Physical And Chemical ◽

And Storage

The quality of fats and oils is analysed by several physical and chemical parameters that are dependent on the source of oil as well as processing and storage conditions. In the present study, refractive index, peroxide, saponification, and acid values of different branded and unbranded vegetable oils were determined. Storage stability of oil samples were investigated and fastest deterioration was observed when samples were exposed to day light. UV radiations also caused oxidative damage, as indicated by the increased peroxide values for the samples exposed to UV radiations for 0, 5 and 10 min, respectively. Direct sunlight and UV rays are particularly found responsible for the degradation of oil quality.

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Sensory stability of whole mango juice: influence of temperature and storage time

Food Science and Technology ◽

10.1590/s0101-20612012005000115 ◽

2012 ◽

Vol 32 (4) ◽

pp. 819-825 ◽

Cited By ~ 7

Author(s):

Anderson do Nascimento Oliveira ◽

Afonso Mota Ramos ◽

Valéria Paula Rodrigues Minim ◽

José Benício Paes Chaves

Keyword(s):

Vitamin C ◽

Degradation Kinetics ◽

Descriptive Analysis ◽

Physicochemical Characteristics ◽

Quantitative Descriptive Analysis ◽

Instrumental Color ◽

Trained Panel ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

Trends in Food Science & Technology ◽

10.1016/j.tifs.2009.12.004 ◽

2010 ◽

Vol 21 (4) ◽

pp. 201-211 ◽

Cited By ~ 44

Author(s):

J. Lozano-Sánchez ◽

L. Cerretani ◽

A. Bendini ◽

A. Segura-Carretero ◽

A. Fernández-Gutiérrez

Keyword(s):

Oxidative Stability ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Physicochemical Characteristics ◽

Minor Components ◽

Filtration Process

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Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods

Journal of AOAC International ◽

10.5740/jaoacint.16-0411 ◽

2017 ◽

Vol 100 (2) ◽

pp. 345-350 ◽

Cited By ~ 7

Author(s):

Ana M Jiménez-Carvelo ◽

Antonio González-Casado ◽

Estefanía Pérez-Castaño ◽

Luis Cuadros-Rodríguez

Keyword(s):

Olive Oil ◽

Vegetable Oils ◽

Edible Oils ◽

Support Vector ◽

Classification Methods ◽

Multivariate Classification ◽

Chromatographic Fingerprint ◽

K Nearest Neighbors ◽

Pls Discriminant Analysis

Abstract A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phaseLC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis tookonly 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil wereused: one input-class, two input-class, and pseudo two input-class.

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