Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage during Refrigerated 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.

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Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

Journal of Food Protection ◽

10.4315/0362-028x-63.3.404 ◽

2000 ◽

Vol 63 (3) ◽

pp. 404-407 ◽

Cited By ~ 10

Author(s):

POH BEE CHEAH ◽

SEONG PEI GAN

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

Thiobarbituric Acid Reactive Substances ◽

Alpinia Galanga ◽

Minced Beef ◽

Microbial Stability ◽

Minced Meat

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.

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

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

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.

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Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽

10.3390/molecules26020301 ◽

2021 ◽

Vol 26 (2) ◽

pp. 301

Author(s):

Lisa Foley ◽

Jennifer Toney ◽

James W. Barlow ◽

Maura O’Connor ◽

Deirdre Fitzgerald-Hughes ◽

...

Keyword(s):

Shelf Life ◽

Storage Conditions ◽

Losartan Potassium ◽

Microbial Count ◽

E Coli ◽

Physical Chemical ◽

Liquid Suspension ◽

Oral Liquid ◽

Microbiological Stability ◽

Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

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Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽

10.3390/polym13050716 ◽

2021 ◽

Vol 13 (5) ◽

pp. 716

Author(s):

Milad Yaghoubi ◽

Ali Ayaseh ◽

Kazem Alirezalu ◽

Zabihollah Nemati ◽

Mirian Pateiro ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Thiobarbituric Acid ◽

Chicken Meat ◽

Refrigerated Storage ◽

Quality Properties ◽

Overall Acceptability ◽

Chitosan Coating ◽

The Impact ◽

Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽

10.1039/d1ra02464g ◽

2021 ◽

Vol 11 (29) ◽

pp. 17630-17641

Author(s):

Mohamed Tagrida ◽

Soottawat Benjakul

Keyword(s):

Shelf Life ◽

Nile Tilapia ◽

Ethanolic Extract ◽

Antibacterial Activities ◽

Life Extension ◽

Piper Betle ◽

Refrigerated Storage ◽

Betel Leaf ◽

Nile Tilapia Oreochromis Niloticus ◽

Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

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Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04601-4 ◽

2021 ◽

Vol 58 (3) ◽

pp. 870-883

Author(s):

Eleni Assanti ◽

Vassilios K. Karabagias ◽

Ioannis K. Karabagias ◽

Anastasia Badeka ◽

Michael G. Kontominas

Keyword(s):

Shelf Life ◽

Vacuum Packaging ◽

Refrigerated Storage ◽

Life Evaluation

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Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽

10.3390/foods10061241 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1241

Author(s):

Yuthana Phimolsiripol ◽

Srirana Buadoktoom ◽

Pimporn Leelapornpisid ◽

Kittisak Jantanasakulwong ◽

Phisit Seesuriyachan ◽

...

Keyword(s):

Shelf Life ◽

Antioxidant Activities ◽

Antibacterial Properties ◽

Meat Products ◽

Thiobarbituric Acid ◽

Antibacterial Activities ◽

Life Extension ◽

Microbial Count ◽

Basella Alba ◽

Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽

10.3390/antiox10020287 ◽

2021 ◽

Vol 10 (2) ◽

pp. 287

Author(s):

Donny W. H. Merkx ◽

Andries Swager ◽

Ewoud J. J. van Velzen ◽

John P. M. van Duynhoven ◽

Marie Hennebelle

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Onset Time ◽

Predictive Modelling ◽

Oxidation Products ◽

Food Emulsions ◽

Hydroperoxide Formation ◽

Life Tests ◽

Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

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