Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.

Download Full-text

APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS

Journal of Food Processing and Preservation ◽

10.1111/j.1745-4549.1989.tb00090.x ◽

1989 ◽

Vol 13 (1) ◽

pp. 1-69 ◽

Cited By ~ 283

Author(s):

T. P. LABUZA ◽

W. M. BREENE

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Active Packaging

Download Full-text

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

Journal of Food Protection ◽

10.4315/0362-028x-67.3.601 ◽

2004 ◽

Vol 67 (3) ◽

pp. 601-606 ◽

Cited By ~ 12

Author(s):

RENATA CEGIELSKA-RADZIEJEWSKA ◽

JAN PIKUL

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Sodium Lactate ◽

Life Extension ◽

Poultry Meat ◽

Color Measurement ◽

Refrigerated Storage ◽

Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

Download Full-text

The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

Journal of Horticultural Research ◽

10.2478/johr-2019-0008 ◽

2019 ◽

Vol 27 (2) ◽

pp. 47-54

Author(s):

Mohammad Reza Safizadeh

Keyword(s):

Shelf Life ◽

Titratable Acidity ◽

Punica Granatum ◽

Storage Conditions ◽

Ambient Condition ◽

Ambient Conditions ◽

Cold Condition ◽

Wax Coating ◽

And Control

AbstractIn this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

Download Full-text

Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1506 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Sudhir Singh ◽

S. N.S. Chaurasia ◽

Indivar Prasad Priti Khemariya ◽

Tanweer Alam

Keyword(s):

Shelf Life ◽

Nutritional Quality ◽

Storage Conditions ◽

Life Extension ◽

Overall Acceptability ◽

Capsicum Annum ◽

Functional Quality ◽

Ambient Storage ◽

Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

Download Full-text