scholarly journals The effect of glaze on the quality of frozen stored Alaska pollack (Theragra chalcogramma) fillets under stable and unstable conditions

2011 ◽  
Vol 80 (3) ◽  
pp. 299-304 ◽  
Author(s):  
Peter Žoldoš ◽  
Peter Popelka ◽  
Slavomír Marcinčák ◽  
Jozef Nagy ◽  
Lýdia Mesarčová ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Theragra Chalcogramma ◽  
Thiobarbituric Acid Reactive Substances ◽  
Viable Cells ◽  
Positive Effect ◽  
Unstable Temperature ◽  
Freezing Storage

Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×103CFU·g-1to 1.1 × 104CFU·g-1. According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack.

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 Selected freshness indices of skin and wings from organic chicken packaged in modified atmosphere

2020 ◽  
Vol 89 (1) ◽  
pp. 97-105
Author(s):  
Fouad Ali Abdullah Abdullah ◽  
Hana Buchtová
Keyword(s):  
Antioxidant Capacity ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ammonia Content ◽  
Chicken Skin ◽  
Positive Effect ◽  
Life Prolongation

This study is part of a project aiming to optimize storage conditions for organic chicken meat. Selected indices of skin and wings from organic chicken were evaluated. A total of 24 samples were packaged in MAP-O2 (80% O2/20% CO2), 24 samples in MAP-N2 (70% N2/30% CO2) and 48 samples as a control. The samples were analysed on days 2, 7, 10 and 14 of storage during a 14-day storage period at 2 ± 2 °C. The surface colour of skin (L*a*b*), ammonia content, thiobarbituric acid reactive substances content (TBARS) and antioxidant capacity were assessed. The lightness values (L*) for chicken skin in MAP-O2 were increased on days 7 and 10 of the storage period, and were significantly (P < 0.05) higher than in the samples in MAP-N2 and the control. Significant increases of TBARS were observed in the samples in MAP-O2 from day 7 and these values continued to increase until the end of the storage period. The antioxidant capacities of the samples in MAP-O2 were mostly lower than those of the samples in MAP-N2. Our results indicate that MAP-O2 only had a positive effect on skin colour, whereas MAP-N2 maybe preferable for shelf-life prolongation.

scholarly journals The effect of glaze and storage temperature on the quality of frozen mackerel fillets

2012 ◽  
Vol 81 (4) ◽  
pp. 397-402 ◽  
Author(s):  
Peter Popelka ◽  
Oľga Luptáková ◽  
Slavomír Marcinčák ◽  
Jozef Nagy ◽  
Lýdia Mesarčová ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Temperature Fluctuation ◽  
Storage Temperature ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Stable Temperature ◽  
And Storage ◽  
Unstable Temperature

The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of –18 °C and unstable temperature, which involved six temperature fluctuation cycles from –18 to –5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets.

scholarly journals Does Vacuum Packaging Retain the Quality of Hilsa Fish (Tenualosa ilisha) during Long-Term Frozen Storage?

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 60
Author(s):  
Sonia Khatun ◽  
Shaima Aktar ◽  
Zannatun Naeem ◽  
Md. Monjurul Hasan ◽  
Fawzia Adib Flowra ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Monthly Interval ◽  
Plate Count ◽  
Acceptable Limit ◽  
Tenualosa Ilisha

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the quality of hilsa fishes under whole without pack, whole with vacuum pack, dressed without pack, and dressed with vacuum pack, at a monthly interval during a year of frozen storage at −18 °C. There were no significant differences (p > 0.05) in the values of pH, free fatty acids (FFA), total volatile base nitrogen (TVB-N), and aerobic plate count (APC) among the treatments, and the values remained within the acceptable limit during the storage period. However, thiobarbituric acid reactive substances (TBARS) were significantly (p < 0.05) lower in samples under vacuum (whole and dressed) compared to samples without pack. TBARS values did not cross the acceptable limit for vacuum pack samples in nearly the entire storage period but were exceeded for samples without pack within the first month. It is assumed that the vacuum packaging reduced the secondary oxidation of fatty fish like hilsa during the frozen storage, which can ensure a year-round supply of quality hilsa fish without altering its distinctive taste and flavor.

scholarly journals Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1374
Author(s):  
Guotian Wang ◽  
Yunpeng Liu ◽  
Huimin Yong ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Coupling Reaction ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Thiobarbituric Acid Reactive Substances ◽  
Ph Values ◽  
Basic Nitrogen ◽  
Antioxidant And Antimicrobial Activities

Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant and antimicrobial activities was synthesized through a carbodiimide-mediated coupling reaction. The obtained ferulic acid-g-CS was used as an edible coating material for fresh pork. The effect of ferulic acid-g-CS coating on the quality of pork during storage was investigated at 4 °C for 8 days. As compared to the uncoated pork, pork coated with CS and ferulic acid-g-CS showed lower total viable counts, total volatile basic nitrogen values, pH values, thiobarbituric acid reactive substances, and drip losses. Besides, pork coated with CS and ferulic acid-g-CS presented more compact microstructures than the uncoated pork at the eighth day. Sensory evaluation assay showed pork coated with CS and ferulic acid-g-CS had better color, odor, and over acceptance in comparison with the uncoated pork. Ferulic acid-g-CS coating, due to its relatively higher antioxidant and antimicrobial activities compared to CS coating, had a better performance in refrigerated pork preservation. Ferulic acid-g-CS coating effectively extended the shelf life of refrigerated pork to 7 days. This study revealed ferulic acid-g-CS coating was a promising technology for refrigerated pork preservation.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

scholarly journals The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage

2021 ◽  
Vol 13 (Aquaculture) ◽  
pp. 52-63
Author(s):  
Minh Phu Tran ◽  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thi Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Psidium Guajava ◽  
Control Treatment ◽  
Ice Storage ◽  
Thiobarbituric Acid Reactive Substances ◽  
Rachycentron Canadum ◽  
Sensory Property ◽  
Ice Water ◽  
Water Holding

The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.

Effect of Superchilling Storage on Quality Characterizes of Beef as Compared with Chilled and Frozen Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 1195-1201 ◽  
Author(s):  
Qian Liu ◽  
Rui Wang ◽  
Bao Hua Kong ◽  
Yong Gen Zhang
Keyword(s):  
Ph Value ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Food Preservation ◽  
Raw Material ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Total Plate Count ◽  
Basic Nitrogen ◽  
Fresh Products

Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate

2006 ◽  
Vol 12 (2) ◽  
pp. 133-143 ◽  
Author(s):  
M. I. Aksu ◽  
M. Karaoglu ◽  
N. Esenbuga ◽  
M. Kaya ◽  
M. Macit
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Control Group ◽  
Broiler Chicks ◽  
Thiobarbituric Acid Reactive Substances ◽  
Quality Properties ◽  
Microbial Counts ◽  
And Storage ◽  
Broiler Breast

This research was carried out to determine the effects of meat piece, packaging type and storage time on the pH, thiobarbituric acid reactive substances (TBARS), total mesophilic, total psychrotrophic, lactic acid and Enterobacteriaceae counts at 0, 2, 4, 6, 8, 10 and 12 days of storage, in broilers fed diets containing 0% (H0), 1% (H1), 2% (H3) and 3% (H3) levels of ram horn hydrolisate (RHH) in daily water requirements of chicks during experimental periods. A total of 240 male broiler chicks ( Ross-308) were allocated to four dietary treatments (H0, H1, H2 and H3 groups) in a completely randomized experimental design. RHH-added water and feed were offered ad libitum consumption for the first 28 days of the experiment; and then they were fed only a basal diet and normal drinking water to the end of the study. At the end of the trial all the birds were slaughtered, then standard dissection of carcasses, breasts and drumsticks were divided into two groups for vacuum and aerobic packaging. Packed breasts and drumsticks were stored at 3 ± 0.5°C for 12 days, and the pH, TBARS and microbial counts were determined during the storage period. The use of ram horn hydrolysate at 1% and 3% levels in broiler diets increased pH values of breast fillets and drumstick meats ( p < 0.01). TBARS value ( p < 0.01) and Enterobacteriaceae counts ( p < 0.01) decreased compared to the control group. pH, TBARS and Enterobacteriaceae counts were lower ( p < 0.05) in breast fillets than drumstick muscles. The pH, TBARS and bacteria counts increased during storage ( p < 0.01). The vacuum packaging preserved the meat quality properties of broiler breast fillets and drumsticks meats ( p < 0.05). The results obtained from the present study, concluded that the use of ram horn hydrolysate in broiler diet decreased lipid oxidation of the broiler breast and drumstick meats, and the level of Enterobacteriaceae was also reduced in vacuum packed samples during the storage period.

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