scholarly journals Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

2019 ◽  
pp. 301-310
Author(s):  
Azadeh Rashidimehr ◽  
Ali Fazlara ◽  
Mehdi Zarei ◽  
Mehdi Pourmehdi ◽  
Mohammad Noshad
Keyword(s):  
Synergistic Effect ◽  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
The Novel ◽  
Natural Preservative ◽  
Basic Ingredient ◽  
Microbiological Characteristics

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

scholarly journals The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

10.5219/557 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Maciej Kluz ◽  
Margarita Terentjeva ◽  
Czeslav Puchalski ◽  
Jana Hutková ◽  
Attila Kántor ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Chicken Meat

scholarly journals SHELF LIFE EXTENSION OF MEAT BY COMBINED TREATMENTS

1970 ◽  
Vol 62 ◽  
Author(s):  
Istvan Kiss ◽  
J. Beczner ◽  
L. A. Castillo ◽  
L. Meszaros
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Viable Cell ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Life Extension ◽  
Viable Cell Count ◽  
Combined Treatments ◽  
Shelf Life Extension ◽  
Effective Combination

The aim was to study the effect of different combined treatments to prolong the shelf-life of meat. Chicken meat was dipped in Na3PO4 solution (3.8 - 15 %) for 1 min, packed and stored at 4 °C. The optimal Na3PO4 concentration (7.6 %) reduced the viable cell count by 2 log cycles, the shelf-life was minimum 3-4 days compared to the non-decontaminated samples. Higher concentration did not result in higher effectivity. Minced chicken meat and beef were treated with HHP (0-600 MPa) and nisin (670 IU g-1). In case of the vacuum packed minced chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. After inoculation with L. monocytogenes the cell count of beef meat was reduced only by pressure higher than 200 MPa. The vacuum packaging and irradiation with 2 kGy was the most effective combination. This combination resulted in a shelf-life extension to over 21 days. In the irradiated samples pathogenes could not detected. The other combination, CO2 and the gas mixture (80 % N2 – 20 % CO2) produced shorter storage time than vacuum packaging and irradiation.

scholarly journals Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation

2021 ◽  
Vol 11 (22) ◽  
pp. 11057
Author(s):  
Paula Gómez-Contreras ◽  
Kelly J. Figueroa-Lopez ◽  
Joaquín Hernández-Fernández ◽  
Misael Cortés Rodríguez ◽  
Rodrigo Ortega-Toro
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Niger ◽  
Essential Oils ◽  
Shelf Life ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Fragaria Vesca ◽  
Dioscorea Rotundata ◽  
Water Contact ◽  
Vapour Permeability

Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.

scholarly journals Essential Oils as Possible Candidates to Be Included in Active Packaging Systems and the Use of Biosensors to Monitor the Quality of Foodstuff

2021 ◽  
Vol 5 (1) ◽  
pp. 28
Author(s):  
Anton Soria-Lopez ◽  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Paula Garcia-Oliveira ◽  
Nicolas Collazo ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Food Products ◽  
Active Packaging ◽  
Food Matrix ◽  
Short Period ◽  
The Impact

Active packaging has gained interest in recent years. As well as protecting food from the environment, it can incorporate agents with specific properties to extend the shelf life of the food. As a requirement, it is essential that the active agent has a greater affinity for the food than for the packaging material and, in this sense, essential oils (EOs) are potential candidates to be included in this new packaging system. The use of EOs can add to food matrix antimicrobial and antioxidant properties, reduce the permeability of the packaging to water vapor and extend the shelf life of food products. However, their use has been limited because they can produce a strong flavor by interacting with other compounds present in the food matrix and modify the organoleptic characteristics. Although the nanoencapsulation of EOs can provide chemical stability and minimize the impact of the Eos on the organoleptic properties by decreasing their volatilization, some physical modifications have still been observed, such as plasticizing effects and color variations. In this sense, the quality of the food products and consumer safety can be increased by using sensors. This technology indicates when food products are degrading and informs us if specific packaging conditions have changed. This work focuses on highlighting the use of biosensors as a new methodology to detect undesirable changes in the food matrix in a short period of time and the use of nanotechnology to include EOs in active films of natural origin.

scholarly journals Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2980
Author(s):  
Tareq M. Osaili ◽  
Fayeza Hasan ◽  
Anas A. Al-Nabulsi ◽  
Dinesh Kumar Dhanasekaran ◽  
Reyad Shaker Obaid ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Effective Means ◽  
Antimicrobial Effect ◽  
Vacuum Packaging ◽  
Plate Counts ◽  
Camel Meat

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

Potency of Combination of Essential Oils of Ginger and Lemongrass as Fresh Chicken Meat Natural Preservative

2018 ◽  
Vol 24 (1) ◽  
pp. 91-94 ◽  
Author(s):  
Dwi Hartanti ◽  
Muhamad Zia Ul Haqqi ◽  
Alwani Hamad
Keyword(s):  
Essential Oils ◽  
Chicken Meat ◽  
Natural Preservative

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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