scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

2014 ◽  
Vol 54 (9) ◽  
pp. 1328 ◽  
Author(s):  
Manish Kumar Chatli ◽  
Surabhi Kaura ◽  
Mohan Jairath ◽  
Nitin Mehta ◽  
Pavan Kumar ◽  
...  
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Storage Stability ◽  
Composite Films ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Goat Meat ◽  
Overall Acceptability

Storage stability of raw chevon (goat meat) chunks wrapped in preformed, bioactive, biodegradable films based on composite starch–chitosan and impregnated with nisin (60 000 IU/g; T-1) and cinnamaldehyde (0.5% v/v; T-2) was evaluated relative to unwrapped product (control) under aerobic refrigeration (4°C ± 1°C) conditions for 10 days. Samples were taken on Days 1, 4, 7 and 10 to assess various physicochemical, microbiological and sensory quality parameters. Water activity and pH of raw chevon chunks followed a decreasing trend during storage under all packaging conditions; the rate of decrease of water activity was higher (P < 0.05) in the control than in bio-packaged products. Values of thiobarbituric acid reactive substances increased throughout storage and were lowest in T-2 and highest in the control. Extract release volume decreased throughout storage under all packaging conditions; however, it was higher (P < 0.05) in bio-packaged products than the control. Microbial quality was better in bio-packaged products than the control throughout storage. Standard plate count was 2.09 log10 cycles lower in T-2 than the control, and coliform count was lower by log10 2.31 cfu/g in T-2 and log10 1.88 in T-1 than the control on Day 7 of storage. Staphylococcus counts were lower (P < 0.05) in bioactive-packaged products than the control throughout the storage period. Sensory quality attributes colour, odour, texture and overall acceptability were better maintained in bio-packaged products than the control during storage, and maximum scores were awarded to T-2. The results indicate that starch–chitosan composite films impregnated with cinnamaldehyde can be used for the packaging of raw goat meat and successfully extend storage life by inhibiting the colour, oxidative and microbial deteriorative changes under refrigeration.

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

2017 ◽  
Author(s):  
Anshul Kumar Khare ◽  
Robinson J.J. Abraham ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
Wilfred Ruban
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Chicken Breast ◽  
Cinnamon Oil ◽  
Water Holding ◽  
Methods Of Application

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

scholarly journals Ascorbic Acid Content in ‘Passe-Crassane’ Winter Pear as Affected by 1-Methylcyclopropene during Cold Storage and Shelf Life

HortScience ◽  
2016 ◽  
Vol 51 (5) ◽  
pp. 543-548 ◽  
Author(s):  
Giacomo Cocetta ◽  
Ilaria Mignani ◽  
Anna Spinardi
Keyword(s):  
Lipid Peroxidation ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Cold Temperatures ◽  
C 30

‘Passe-Crassane’ is a winter pear which requires a cold storage period to produce ethylene and properly ripen. In this study, the effects of 1-methylcyclopropene (1-MCP), an ethylene perception inhibitor, were studied during cold storage (30, 60, 90, and 135 days) and shelf life at 20 °C (30 days) of ‘Passe-Crassane’ pears. Ethylene accumulation was monitored and quality parameters were measured. Oxidative stress of fruit was estimated by measuring lipid peroxidation. The cell antioxidant status was assayed determining ascorbic acid (AsA) content and the activities of the enzymes ascorbate peroxidase (APX), monodehyroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), and glutathione reductase (GR) involved in its oxidation and recycling. AsA content was positively affected by higher temperature (20 °C) and by 1-MCP after 90 days of storage. This effect was more evident after shelf life. Thiobarbituric acid reactive substances (TBARS) increased in pears kept at 20 °C and in treated pears, starting from 60 days of cold storage and remained elevated after shelf life. Although during storage 1-MCP enhanced the activities of APX and DHAR only at 90 days, after shelf life the effect on APX, MDHAR, and DHAR activities was more pronounced and enzyme activities were higher in treated pears sampled after 60 and 90 days of storage. The results indicate that 1-MCP has a beneficial effect on the antioxidant potential of winter pears: it maintained high AsA levels throughout storage and shelf life and improved the enzymatic mechanisms of AsA recycling, especially after shelf life. The effect of 1-MCP on pear ripening may not be solely due to its action on ethylene but also to an increase in antioxidant defense. A stress response linked to lipid peroxidation is triggered by the interaction of cold temperatures and treatment as ‘Passe-Crassane’ pears acquires ripening competence. However, it may be compensated by the high AsA content.

Effects of curing ingredients and nisin on product characteristics of Vawksa rep (smoked pork product)

2015 ◽  
Vol 45 (4) ◽  
pp. 634-645 ◽  
Author(s):  
Lalchamliani Lalchamliani ◽  
Pragati Hazarika ◽  
Tarun Pal Singh ◽  
Suman Talukder
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Acid Number ◽  
Vacuum Packaging ◽  
Plate Count ◽  
Uniform Size ◽  
Content Type ◽  
Overall Acceptability ◽  
Aerobic Plate Count ◽  
Pork Product

Purpose – The purpose of this study is to evaluate the effect of curing ingredients (salt, sugar, nitrate and nitrite) and nisin as preservative on the storage stability of a traditional smoked pork product of Mizoram known as Vawksa rep, under different packaging conditions. Design/methodology/approach – Meat cuts (preferably ham) were cut into small pieces of uniform size and allotted to four different treatment groups, namely, T1 (Traditional Vawksa rep + Aerobic packaging); T2 (Traditional Vawksa rep + Vacuum packaging); T3 (Modified Vawksa rep + Aerobic packaging) and T4 (Modified Vawksa rep + Vacuum packaging). Vawksa rep is traditionally produced by light smoking of pork chunks. Modification was carried out by applying curing prior to smoking and applying nisin to the pork chunks after smoking and before packaging. The products were compared on the basis of physicochemical, microbiological, proximate composition and sensory qualities at five days interval under refrigerated (4 ± 1°C) conditions. Findings – Among the treatments, pH was recorded significantly lower for T4 as compared to other treatments with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment show increasing trend with the advancement of the storage period. T4 had better microbiological quality than other treatments, with lower aerobic plate count, Coliform count and Yeast and Mould count. Aerobic plate count was found to differ significantly (p < 0.05) throughout the period of storage. Coliform and Yeast and Mould counts were not detected in T3 and T4 on entire storage period. The sensory evaluation revealed highest scores for appearance, flavour, texture, juiciness and overall acceptability for T4 than other treatments. Originality/value – The manuscript has stated that combination of curing ingredients and nisin improved all the attributes (physicochemical, microbiological and sensory) and also ensured a longer shelf-life of the product.

scholarly journals Development of Ready-to-Cook (Rtc) Hilsa (Tenualosa Ilisha) Curry Under Vacuum and Modified Atmosphere Packaging During Refrigerated Storage

2021 ◽  
Vol 29 (2) ◽  
pp. 71-79
Author(s):  
MT Islam ◽  
R Sultana ◽  
MA Rahim ◽  
MM Hasan ◽  
FA Flowra ◽  
...  
Keyword(s):  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Three Samples ◽  
T1 Map ◽  
Aerobic Plate Count ◽  
Standard Limit

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 & 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 & 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p <0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p <0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p <0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

scholarly journals Quality assessment of mustard hilsa (Tenualosa ilisha) in various packing conditions during storage at low temperatures

2021 ◽  
Vol 32 (2) ◽  
pp. 323-331
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Sensory Quality ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Fresh Fish ◽  
Peroxide Values ◽  
Tenualosa Ilisha ◽  
Aerobic Plate Count ◽  
Storage Temperatures

Biochemical, microbiological and sensory quality parameters of mustard hilsa prepared from Hilsashad (Tenualosa ilisha) were examined to observe the changes in quality during storage at refrigerationtemperature (5° to 8°C) for 60 days and at frozen temperature (-18°C to -20°C) for 180 days. The moisture,protein, lipid, and ash content and pH value in mustard hilsa decreased compared to those obtained for freshfish. On the other hand, TVB-N and peroxide values increased compared to the values found in fresh fish. Atrefrigeration temperature and frozen temperature moisture and ash contents increased but protein and lipidcontent decreased gradually throughout the storage period. pH value of the mustard hilsa reduced from 7.22to 6.01 and 6.59 at refrigeration and frozen temperatures, respectively. The TVB-N value and peroxide valueincreased progressively throughout the storage period irrespective of storage temperatures. Rate of changes indifferent parameters of mustard hilsa was slower in vacuum sealed packs than non-sealed and sealed packs.The aerobic plate count of bacteria was increased in refrigeration temperature but the load of microbes wasreduced at frozen temperatures. The result of sensory quality change showed that, irrespective of storagetemperature and packing condition the scores of sensory quality parameters decreased with the progress ofstorage time though the decreasing rate was slower at frozen temperature. The study concluded that, atrefrigeration temperature mustard hilsa might remain in acceptable condition up to 60 days and at frozentemperature for about 180 days in vacuum sealed pack. 

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

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.

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

Polymers ◽  
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.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

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