USING OF PROPOLIS EXTRACT AS A TRIAL TO EXTEND THE SHELF-LIFE AND IMPROVING THE QUALITY CRITERIA OF FRESH EGYPTIAN SAUSAGE

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

Download Full-text

A sodium alginate bilayer coating incorporated with green propolis extract as a powerful tool to extend Colossoma macropomum fillet shelf-life

Food Chemistry ◽

10.1016/j.foodchem.2021.129610 ◽

2021 ◽

pp. 129610

Author(s):

Alexsandra Iarlen Cabral Cruz ◽

Milena da Cruz Costa ◽

Jessica Ferreira Mafra ◽

Mariza Alves Ferreira ◽

Fabricio Mendes Miranda ◽

...

Keyword(s):

Shelf Life ◽

Sodium Alginate ◽

Colossoma Macropomum ◽

Propolis Extract ◽

Bilayer Coating

Download Full-text

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

Foods ◽

10.3390/foods10051110 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1110

Author(s):

Emeli Vargas Romero ◽

Loong-Tak Lim ◽

Héctor Suárez Mahecha ◽

Benjamin M. Bohrer

Keyword(s):

Shelf Life ◽

Meat Products ◽

Storage Period ◽

Active Packaging ◽

Low Density Polyethylene ◽

Low Density ◽

Refrigerated Storage ◽

Linear Low Density Polyethylene ◽

Oxidation Reactions ◽

Propolis Extract

Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period.

Download Full-text

Determination of the Some Quality Criteria and Shelf Life of Different Cooking Methods Aplied Anchovies (Engrulis encrasicolus) Stored at Refrigerated (+4±1 °C) Conditions

Journal of Anatolian Environmental and Animal Sciences ◽

10.35229/jaes.272223 ◽

2016 ◽

Vol 1 (1) ◽

pp. 21-27

Author(s):

EMRE ÇAĞLAK ◽

BARIŞ KARSLI ◽

SEYHAN RAKICI

Keyword(s):

Shelf Life ◽

Quality Criteria ◽

Cooking Methods

Download Full-text

RESIDU LEUKOSIT DALAM THROMBOCYTE CONCENTRATE

INDONESIAN JOURNAL OF CLINICAL PATHOLOGY AND MEDICAL LABORATORY ◽

10.24293/ijcpml.v19i1.394 ◽

2016 ◽

Vol 19 (1) ◽

pp. 19

Author(s):

Nurmalia PS ◽

Purwanto AP ◽

Julia Julia

Keyword(s):

Shelf Life ◽

Blood Group ◽

Blood Donor ◽

White Blood Cells ◽

Quality Criteria ◽

Quality Standards ◽

The European Union ◽

Control Value ◽

Transfusion Reactions ◽

The Eu

Transfusion reactions in the thrombocyte concentrate (TC) manual is often associated with the storage time due to the release of cytokines by leukocytes during storage. The results showed the majority of transfusion reactions include fever/febrile non-haemolytic transfusion reaction (FNHTR). The quality control of blood components is necessary for the determination a component of blood in the bag already qualified for or not for transfusion. The aims of this study is to determine the residual leukocytes in the TC manual of Blood Donor Unit (UDD) at PMI Semarang with the shelf life of 3−5 days in compliance with the requirements of TC quality criteria of the European Union Council (EU).A Descriptive study is conducted at the Blood Donor Unit (UDD) PMI Semarang. The TC sample consist of 30 bags and manuals from the transfusion bag, which has been stored between 3−5 days. The examination of the residual leukocytes from the TC bag is carried out by manual microscopic method as well as the counting. The results obtained from the O blood group are 13 bags (43%) of TC, the B blood group seven (7) bags (33%), A blood group two bags (7%), and AB five (5) bags (17%). The range of the residual values of white blood cells in the TC manual is from 0 up to 0.0086×109/unit. According to the EU Council of leukocytes in the TC control value is <0.2×109/unit. The results of the residual leukocytes in the TC manual with the shelf life of 3−5 days are in accordance with the quality standards. This results indicates that the residual leukocytes in the TC manual UDD PMI Semarang in accordance with the EU quality standards.

Download Full-text