scholarly journals Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions

2004 ◽  
Vol 20 (1-2) ◽  
pp. 1-15 ◽  
Author(s):  
M.A. Kenawi ◽  
H.A. Abdel-Aal ◽  
S.S. Latif
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Packaging Materials ◽  
Black Cumin ◽  
Buffalo Meat ◽  
The Stability ◽  
Control Samples

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

2012 ◽  
Vol 75 (6) ◽  
pp. 1139-1143 ◽  
Author(s):  
MARCO ANTONIO TRINDADE ◽  
MARTA MITSUI KUSHIDA ◽  
NILDA D. MONTES VILLANUEVA ◽  
DAVID UENAKA dos SANTOS PEREIRA ◽  
CELSO EDUARDO LINS de OLIVEIRA
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Water Immersion ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Ozone Treatment ◽  
Thiobarbituric Acid Reactive Substances ◽  
Hedonic Scale ◽  
The Stability

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 102 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 105 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 109 CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P >0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

scholarly journals Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application

2019 ◽  
Vol 19 (4) ◽  
pp. 1008
Author(s):  
Khadijah Husna Abd Hamid ◽  
Wan Amnin Wan Yahaya ◽  
Neenasha Bebe Mohd Nor ◽  
Alyaa Syahierra Ghazali ◽  
Siti Kholijah Abdul Mudalip ◽  
...  
Keyword(s):  
Ph Value ◽  
Storage Period ◽  
Food Product ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substance ◽  
Ph Values ◽  
Color Development ◽  
Tbars Assay ◽  
Persicaria Minor

Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.

scholarly journals Influence of natural antioxidants on heat-untreated meat products quality

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 124-128 ◽  
Author(s):  
Ľ. Korimová ◽  
D. Máté ◽  
P. Turek
Keyword(s):  
Meat Product ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ambient Temperatures ◽  
Product Mixture ◽  
Tbars Values ◽  
Positive Effect

The work deals with a study of the effect of natural antioxidants – rosemary extracts in powder and liquid forms, respectively, on the quality of a heat-untreated meat product. Effect of added antioxidants was estimated in samples taken from the meat product mixture, from a ready-made product immediately after smoking, after 28 days – at the expedition of the meat product and then after further 28 days of storing at different ambient temperatures. Marked positive effect of the applied antioxidants was noted especially during storing when the peroxide and thiobarbituric acid reactive substances (TBARS) values of fats increased more slowly compared to meat products manufactured without added antioxidants. Subsequent sensory analysis shows also preferences for the antioxidant treated meat products.

scholarly journals Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging

2020 ◽  
Vol 15 (3) ◽  
pp. 99
Author(s):  
Md. Abdul Karim ◽  
Masudur Rahman ◽  
Esmout Jahan Alice ◽  
Md. Amanullah ◽  
Md. Akhtar Hossain ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Ph Value ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Acceptable Limit

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1)  and 50% CO2/50% O2 (MAP-2)  were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life. 

scholarly journals The effect of dietary inclusion of conjugated linoleic acid in finishing hog feed on sensory characteristics and storage quality indicators of pork loin

2011 ◽  
Author(s):  
◽  
Kaitlin Maditz ◽  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Quality Indicators ◽  
Storage Stability ◽  
Meat Product ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Muscle Ph ◽  
Dietary Conjugated Linoleic Acid ◽  
Pig Feed

Marbling in meat occurs when fat is distributed throughout the skeletal muscle and is visually apparent by light streaks of fat that look like a marble pattern. It is associated with increased quality, tenderness, and likeability. Incorporating dietary conjugated linoleic acid (CLA) into finishing hog feed increases intramuscular fat and decrease backfat in harvested pigs; therefore, the purpose of this study was to determine if inclusion of CLA in pig feed would increase intramuscular marbling and consumer likeability without compromising storage stability. Twenty pigs were housed in ten pens (2 pigs per pen) and fed either 1% Soybean oil or 1% CLA diet for a period of six weeks. After slaughter, pork loins were cut and divided into cranial and caudal ends, vacuum packed and stored at -8°C until evaluations were conducted. Quality indicators of pork were measured on both raw and cooked samples over a 7-d storage period. Measurements included color (L*, a*, b*), muscle pH, texture, and lipid oxidation by thiobarbituric acid reactive test (TBARS). Sensory panelists evaluated tenderness, juiciness, flavor, aroma, off-flavor, and likeability of each sample on an 8-point hedonic scale. Raw and cooked color scores, texture, TBARS, and raw and cooked muscle pH changed over time (p<0.05); however, these changes were independent of diet. Differences in quality indicators between diets were seen numerically but did not reach significance (p>0.05). Sensory evaluation by 20 panelists showed a trend that CLA loins presented with better flavor and juiciness (p0.05). Results of this study indicate that the inclusion of CLA in pig feed provides a meat product similar to soybean pig feed. The similar storage stability and sensory results of this study indicate limited, if any, benefits of feeding a CLA-diet over a traditional one.;Keywords. Linoleic acid; marbling; pork.

scholarly journals Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1866
Author(s):  
Larissa Tátero Carvalho ◽  
José M. Lorenzo ◽  
Francisco Allan L. de Carvalho ◽  
Elisa Rafaela Bonadio Bellucci ◽  
Marco Antonio Trindade ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Ph Value ◽  
Profile Analysis ◽  
Meat Product ◽  
Thiobarbituric Acid ◽  
B Values ◽  
Texture Profile ◽  
Turkey Meat ◽  
Loss Analysis ◽  
White Striping

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. Three treatments were elaborated (control, 1.5% chitosan, and 3% chitosan), stored for 56 days, and characterized in terms of chemical composition, texture profile analysis, drip and pressure loss analysis, and sensory analysis (after processing; day 0). In the different storage periods (0 and 56 days), the pH value, color, thiobarbituric acid reactive substances (TBARS), and volatile compounds were evaluated. The results showed that the moisture content, lipids, proteins, and weight loss decreased (p < 0.05) and the ash content increased (p < 0.05) with the addition of chitosan. Similarly, the values of texture parameters (hardness, cohesiveness, gumminess, and chewiness) were higher in the sausages reformulated with chitosan than in control samples. The addition of chitosan increased the pH and yellowness (b*) values and reduced (p < 0.05) redness (a*) and lightness (L*) values. The b* values (only in reformulated sausages) and pH increased during storage, while a* showed a significant reduction after 56 storage days. Lipid oxidation (TBARS) was kept below the limits of quantification in all samples and both after processing and 56 storage days. However, when quantifying the lipid-derived volatiles, a clear antioxidant activity of chitosan was observed, which limits the release of these compounds, mainly aldehydes (hexanal and nonanal). Finally, the sensory analysis indicated that, although chitosan treatments received the lowest scores for all attributes, the reformulated samples did not differ from control sausages. Therefore, sausage containing chitosan may represent an interesting alternative for adding value to turkey meats affected by white striping myopathy and, at the same time, develop into a healthy and functional meat product increasing the proportion of fibers in one’s diet.

scholarly journals Efek Gliserin sebagai Humectan Terhadap Sifat Fisik dan Stabilitas Vitamin C dalam Sabun Padat

2019 ◽  
Vol 14 (2) ◽  
pp. 40-47
Author(s):  
Anita Sukmawati ◽  
Ms. Nur-ainee Laeha ◽  
Suprapto Suprapto
Keyword(s):  
Vitamin C ◽  
Ph Value ◽  
Foam Stability ◽  
Storage Period ◽  
Stability Testing ◽  
Test And Evaluation ◽  
Glycerin Concentration ◽  
The Difference ◽  
The Stability ◽  
One Way Anova

Glycerin is a humectant that is used frequently for cosmetics, especially in soaps. This study was conducted to determine the influence glycerin on the physical properties of glycerin soap including pH, soap hardness, foam stability, and also on the stability of vitamin C in the soap during 8 weeks storage. Vitamin C is formulated in soap with various concentrations of glycerin i.e 5%, 10% and 20%. Evaluation of the soap preparations include a pH test, soap hardness, foam stability test and evaluation on the stability of vitamin C for 8 weeks and the results obtained will be statistically analyzed using SPSS version 16 for windows by the Kruskal-Wallis method on the results test of pH and soap hardness, and using one way ANOVA method for evaluating foam stability. The results showed that glycerol did not significant influence on the pH value of soap with a significance value of P = 0.26 0.05, while increasing the concentration of glycerin in the soap increased products softness. The foam stability testing showed that the difference in the concentration of glycerin on soap had no significant effect on improving the stability of foam. The best foam stability was found in vitamin C soap containing glycerine 10%. Glycerin also affected the stability of vitamin C in the soap. The stability of vitamin C is increased related to the increasing glycerin concentration in soap as demonstrated in formula III, which contained 20% glycerin and had 49.48% reducing in level of vitamin C, while the soap containing glycerine 5 % and 10%, had decreased 77.98% and 60.67% respectively in level of vitamin C during the storage period of 8 weeks.

scholarly journals Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

2018 ◽  
Vol 62 (1) ◽  
pp. 103-108 ◽  
Author(s):  
Florentina Glodde ◽  
Mevlüt Günal ◽  
Mary E. Kinsel ◽  
Amer AbuGhazaleh
Keyword(s):  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Omega 3 ◽  
Dog Food ◽  
Acai Berry ◽  
Tbars Values ◽  
The Stability

AbstractIntroductionThe efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).Material and MethodsIn two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.ResultsTBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA.ConclusionThe present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.

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