scholarly journals Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2825
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Hee-Jin Gong ◽  
Mi-Jeong Lee ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Meal Replacement ◽  
Basic Nitrogen ◽  
Quick Freezing ◽  
Replacement Product ◽  
Quality Product ◽  
Nutritional Characteristics ◽  
High Quality Product

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

scholarly journals Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce

2021 ◽  
Vol 11 (24) ◽  
pp. 12091
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Hee-Jin Gong ◽  
Jae-Hak Sohn ◽  
Jin-Soo Kim ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Market Demand ◽  
Haliotis Discus Hannai ◽  
Meal Replacement ◽  
Roasting Process ◽  
Quick Freezing ◽  
Nutritional Needs ◽  
Haliotis Discus ◽  
Abalone Haliotis Discus

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone.

scholarly journals Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

2019 ◽  
Vol 49 (2) ◽  
pp. 152-161 ◽  
Author(s):  
Ana Karolinne Anastacio de SOUSA ◽  
Fabíola Helena dos Santos FOGAÇA ◽  
Thais Danyelle Santos ARAUJO ◽  
Karina Neoob de Carvalho CASTRO ◽  
Alitiene Moura Lemos PEREIRA ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chemical Parameters ◽  
Short Term ◽  
Basic Nitrogen ◽  
Alpinia Zerumbet ◽  
Quality And Shelf Life

ABSTRACT We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The concentration of A. zerumbet essential oil at 0.75% resulted in lower pH, TBARS, and TVBN values in comparison with the other treatment and the control. Thus, A. zerumbet essential oil was efficient in extending the shelf life of refrigerated tambaqui fillets up to approximately seven days.

Effect of the type of packaging on the shelf life of ground rabbit meat

2021 ◽  
pp. 108201322110037
Author(s):  
Mauricio Redondo-Solano ◽  
Priscila Guzmán-Saborío ◽  
Felipe Ramírez-Chavarría ◽  
Carolina Chaves-Ulate ◽  
Yorleny Araya-Quesada ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Food Matrix ◽  
Total Volatile ◽  
Thiobarbituric Acid Reactive Substances ◽  
Color Changes ◽  
Basic Nitrogen ◽  
Microbial Stability ◽  
Rabbit Meat ◽  
The Stability

Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.

scholarly journals Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

2021 ◽  
Vol 11 (7) ◽  
pp. 2926
Author(s):  
Bertoka Fajar Surya Perwira Negara ◽  
Seung Rok Kim ◽  
Jae Hak Sohn ◽  
Jin-Soo Kim ◽  
Jae-Suk Choi
Keyword(s):  
Shelf Life ◽  
High Frequency ◽  
Superheated Steam ◽  
Thiobarbituric Acid ◽  
Adductor Muscle ◽  
Heating Time ◽  
Chemical Characteristics ◽  
Meal Replacement ◽  
Common Squid ◽  
Quick Freezing

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture.

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 Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?

2015 ◽  
Vol 4 (3) ◽  
pp. 118
Author(s):  
Aly R. Abdel-Moemin
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Mangifera Indica ◽  
Thiobarbituric Acid ◽  
Effective Inhibitor ◽  
Thiobarbituric Acid Reactive Substances ◽  
E Coli ◽  
Minced Beef ◽  
Mango Kernel ◽  
Odor Score

<p>The study was aimed to look at the effect of different forms of mango kernels (MK) on the shelf life of refrigerated beef sausages over 12 days of cold storage. The (MK) was chemically and microbiologically analyzed. Beef sausages were treated with MK in 3 states, as dry ground (1.5%), an extract (1.5%) and spray MK extract (1.5%) over minced beef of sausages. Two controls were used; BHT 0.02% and no additives. A series of analyses were performed after treatments; thiobarbituric acid reactive substances (TBARS), analysis of color, myoglobin and odor. The results indicated that different forms of MK added to the beef sausages had different effects on its shelf life. Furthermore, the sprayed MK extract has significantly (P ?0.05) lowered metmyoglobin (MMb) and TBARS and increased oxymyoglobin (MbO<sub>2</sub>), odor score and a* (redness) than other forms. The potential effects of the sprayed MK may be due to a cloud of droplets cover the large surfaces of minced beef sausages with efficient extracted antioxidants. MK is source of flavonoids 142mg/g F.W. GAE. The spraying of MK at 1.5% showed an improvement of <em>E. coli</em> from minced beef and beef sausages that were less than 10 cfu g<strong><sup>-1</sup></strong>. Also the concentrations of yeasts and moulds were not detected at day 12 of storage. Hierarchically, sprayed MK extract gave best results than ground MK or MK extract form which shows effective inhibitor of lipid oxidation and microbial growth of beef sausages.</p>

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.

Combined Effect of Electron-Beam (beta) Irradiation and Organic Acids on Shelf Life of Pork Loins during Cold Storage

2004 ◽  
Vol 67 (1) ◽  
pp. 168-171 ◽  
Author(s):  
BANG-HYUN KIM ◽  
AERA JANG ◽  
SANG O. LEE ◽  
JOONG S. MIN ◽  
MOOHA LEE
Keyword(s):  
Electron Beam ◽  
Organic Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Combined Treatments ◽  
Thiobarbituric Acid Reactive Substances ◽  
Combination Treatments ◽  
Total Plate Count ◽  
Plate Counts

The combined effects of organic acids and irradiation on shelf life of pork loins were examined. Fresh pork loins were sprayed with organic acids (lactic, citric, and acetic) at 2%, packaged aerobically, and irradiated with an electron beam at 1, 2, and 3 kGy. During 14 days of storage, total plate count, coliform number, pH, and thiobarbituric acid–reactive substances were measured. Combinations of organic acid and irradiation were more effective in reducing and maintaining low total plate counts and coliform levels during storage than either treatment alone. Higher lipid oxidations were observed in all combination treatments at 1 day of storage than in the irradiation-only group. However, lower lipid oxidations were the result after 14 days of storage when combination treatments were used with irradiations of 2 and 3 kGy. Combined treatments involving lower irradiation doses than those required for irradiation alone could be used to extend the shelf life of pork loins during postirradiation storage without increasing lipid oxidation.

scholarly journals Effect of Storage Time on the Oxidative Status of Infant Formula

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Cristina Anamaria SEMENIUC ◽  
Camelia GUŞ ◽  
Ancuţa Mihaela ROTAR ◽  
Sonia Ancuţa SOCACI ◽  
Ramona SUHAROSCHI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Infant Formula ◽  
Peroxide Value ◽  
Storage Time ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Thiobarbituric Acid Reactive Substances

The aim of this study is to assess the oxidative status evolution of an infant formula product stored at 15°C during and after the shelf life. The initially phase of oxidation was monitories by the peroxide value (PV) and finally stage of oxidation by the thiobarbituric reactive substances (TBARS) test. The storage time has no significant effect on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS).

scholarly journals New Antioxidant Multilayer Packaging with Nanoselenium to Enhance the Shelf-Life of Market Food Products

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 837 ◽  
Author(s):  
Paula Vera ◽  
Elena Canellas ◽  
Cristina Nerín
Keyword(s):  
Fatty Acids ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Food Products ◽  
Potato Chips ◽  
Laboratory Scale ◽  
Selenium Nanoparticles ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidation Study ◽  
Cooked Ham

A flexible multilayer with selenium nanoparticles incorporated has been used to build an antioxidant packaging. The oxidation of hazelnuts, walnuts, and potato chips was tested at laboratory scale. Hexanal released by the nuts, fatty acids oxidation study, TBARS (thiobarbituric acid reactive substances), and tasting were compared to study the oxidation of foods packaged with this antioxidant packaging. Finally, TBARS method in combination with tasting were selected due to their simplicity and accuracy. It was found that hazelnuts packaged in nanoSe active bags released around 20% less malonaldehyde (MDA) than the blanks. In the case of the walnuts, the active ones released 25% less MDA than the blanks. As for potato chips, the improvement was around 22%. Finally, an industrial study was done. Cooked ham, chicken, and a ready-to-eat vegetable mixture seasoned with butter were industrially packaged with the new antioxidant material and improvements higher than 25% were obtained.

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