scholarly journals A COMPARATIVE STUDY ON THE EFFECTIVENESS OF ADDING ROSEMARY AND GINGER EXTRACTS ON MEAT QUALITY DURING FREEZING STORAGE

2020 ◽  
Vol 51 (1) ◽  
Author(s):  
Baker & Alkass
Keyword(s):  
Antimicrobial Agent ◽  
Comparative Study ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Storage Period ◽  
Rosemary Extract ◽  
Microbial Count ◽  
Oxidative Rancidity ◽  
Ginger Extract ◽  
Freezing Storage

The aim of the this experiment was to  determine the effect of adding rosemary (0.05%)and ginger extracts (0.5%) on microbial and oxidative stability in meat lamb  stored at -18º c for 150 days.  Results revealed that there is steady rise (p<0.01)  in microbial count  and oxidative rancidity in untreated and treated samples with increasing storage period up to 150 days .Also , a significant (P≤0.01) reduction in all bacteria count (P≤0.01) ,TBA  was observed in samples treated with ginger or rosemary extracts as compared with untreated samples .It was noticed that addition of  ginger extract is more effective against formation of TBA than rosemary extract,  however no difference exist  between them on  antimicrobial agent.

Protective effect of hydroxytyrosol and rosemary extract in a comparative study of the oxidative stability of Echium oil

2019 ◽  
Vol 290 ◽  
pp. 316-323 ◽  
Author(s):  
Celia Bañares ◽  
Diana Martin ◽  
Guillermo Reglero ◽  
Carlos F. Torres
Keyword(s):  
Comparative Study ◽  
Protective Effect ◽  
Oxidative Stability ◽  
Rosemary Extract ◽  
Echium Oil

COMPARATIVE EVALUATION OF YOGHURT SAMPLES FROM GOATS AND COWS MILK AND COMMERCIAL RETAIL OUTLET

2021 ◽  
Vol 34 (1) ◽  
Author(s):  
V. A. Obatolu ◽  
E. A. Adebowale ◽  
F. Omidokun ◽  
E. O. Farinde
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Total Solid ◽  
Cow Milk ◽  
Microbial Count ◽  
Significant Drop ◽  
Overall Acceptability ◽  
Count Range ◽  
Significant Difference ◽  
Mineral Acidity

This paper compared the chemical (Proximate and mineral), acidity, microbial count and organoleptic properties of yoghurt samples produced from Nigeria locally bred goat and cow milk with commercially retail yoghurt during 14days of refrigerated storage. Yoghurt production was conducted by inoculation of the milk samples at 43oC for 6hrs with 2% of streptococcus thermophillus and lactobacillus bulgarus active culture. The total ash content of yoghurt ranges from 0.23g/100g in the commercial yoghurt sample to 0.84g/100g in yoghurt from goat  milk which is considered significantly higher than that observed for yoghurt from cow milk. The commercially retail yoghurt had a significantly higher (P < 0.05) total solid matter than yoghurt from goat and cow milk. Calcium and phosphorus contents were significantly (P < 0.05) lowest in the commercial yoghurt (0.28%) to a significant higher value of 0.28% in goat milk. A statisitically significant drop in pH values was observed in the commercial yoghurt sample after one and two week storage compared to yoghurt from goat and cow milk. High lactic acid bacteria were observed in yoghurt from cow milk with lactococci group being higher than the lactobacilli group throughout the storage period. The yeast count range from a significant low (P < 05) value of 2.22 cfu/ml-1 in commercial yoghurt sample to 3.22 and 3.24 in goat and cow milk respectively on day zero of storage. By the 7days of storage, the commercially retail yoghurt was significant (P < 0.05) least desirable with respect to colour, taste and overall acceptability while there was no significant difference in the consistency of all the yoghurt samples.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

scholarly journals Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 215 ◽  
Author(s):  
Jacob R. Tuell ◽  
Jun-Young Park ◽  
Weichao Wang ◽  
Bruce Cooper ◽  
Tiago Sobreira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Shear Force ◽  
Protein Denaturation ◽  
Aromatic Amino Acids ◽  
Pectoralis Major ◽  
Photoperiod Regime ◽  
Weight Yield ◽  
Considerable Impact ◽  
Water Holding

The objective of this study was to evaluate the effects of photoperiod on meat quality, oxidative stability, and metabolites of broiler fillet (M. Pectoralis major) muscles. A total of 432 broilers was split among 4 photoperiod treatments [hours light(L):dark(D)]: 20L:4D, 18L:6D, 16L:8D, and 12L:12D. At 42 days, a total of 48 broilers (12 broilers/treatment) was randomly selected and harvested. At 1 day postmortem, fillet muscles were dissected and displayed for 7 days. No considerable impacts of photoperiods on general carcass and meat quality attributes, such as carcass weight, yield, pH, water-holding capacity, and shear force, were found (p > 0.05). However, color and oxidative stability were influenced by the photoperiod, where muscles from 20L:4D appeared lighter and more discolored, coupled with higher lipid oxidation (p < 0.05) and protein denaturation (p = 0.058) compared to 12L:12D. The UPLC–MS metabolomics identified that 20 metabolites were different between the 20L:4D and 12L:12D groups, and 15 were tentatively identified. In general, lower aromatic amino acids/dipeptides, and higher oxidized glutathione and guanine/methylated guanosine were observed in 20L:4D. These results suggest that a photoperiod would result in no considerable impact on initial meat quality, but extended photoperiods might negatively impact oxidative stability through an alteration of the muscle metabolites.

A Comparative Study of the Antibacterial Activity of Rosemary Extract Blended with Polymeric Biomaterials

2016 ◽  
Vol 10 (4) ◽  
pp. 326-330
Author(s):  
SukhwinderK. Bhullar ◽  
Deepti Rana ◽  
Burcak Kaya Ozsel ◽  
Ramesh Yadav ◽  
Ginpreet Kaur ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Comparative Study ◽  
Rosemary Extract ◽  
Polymeric Biomaterials

scholarly journals Significance of pH-value for meat quality of broilers: Influence of breed lines

2013 ◽  
Vol 67 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
M. Ristic ◽  
K. Damme
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Storage Period ◽  
Breeding Line ◽  
Breast Meat ◽  
Ph Values ◽  
And Gender

For determination of poultry quality shortly after slaughtering, physical criteria (pH-value, conductivity, colour, juice retention) are of importance. However, they are affected by breeding, transport, cooling and the storage period. PH-values of breast meat (genetically structured material) were recorded shortly after slaughtering (15 min p.m.) and differences between breeding line and gender were found (n=5109). The pH1-values ranged from 5.50 to 6.79. Male broilers showed significantly lower pH1-values than female ones (6.02:6.10). There were also significant differences concerning breeding line and gender. Meat quality (PSE, DFD) of broilers can be recorded quickly and accurately determining the pH1-value of breast meat. Threshold ranges to be considered are ? 5.8 (PSE), 5.9-6.2 (standard meat properties) and ? 6.3 (DFD). This classification is not to be compared to the deviation of pork.

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