Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

2012 ◽  
Vol 75 (6) ◽  
pp. 1139-1143 ◽  
Author(s):  
MARCO ANTONIO TRINDADE ◽  
MARTA MITSUI KUSHIDA ◽  
NILDA D. MONTES VILLANUEVA ◽  
DAVID UENAKA dos SANTOS PEREIRA ◽  
CELSO EDUARDO LINS de OLIVEIRA
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Water Immersion ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Total Coliform ◽  
Ozone Treatment ◽  
Thiobarbituric Acid Reactive Substances ◽  
Hedonic Scale ◽  
The Stability

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 102 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 105 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 109 CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P >0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

scholarly journals Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Danika K. Miller ◽  
Laura E. Yoder ◽  
Steven M. Lonergan ◽  
Joseph G. Sebranek ◽  
Rodrigo Tarté
Keyword(s):  
Lipid Oxidation ◽  
Raw Materials ◽  
Profile Analysis ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substances ◽  
Texture Profile ◽  
Product Formulation ◽  
Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

scholarly journals Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions

2004 ◽  
Vol 20 (1-2) ◽  
pp. 1-15 ◽  
Author(s):  
M.A. Kenawi ◽  
H.A. Abdel-Aal ◽  
S.S. Latif
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Packaging Materials ◽  
Black Cumin ◽  
Buffalo Meat ◽  
The Stability ◽  
Control Samples

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

scholarly journals Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6400
Author(s):  
Rodrigo Rodrigues ◽  
Denise Bilibio ◽  
Manuel S.V. Plata-Oviedo ◽  
Edimir A. Pereira ◽  
Marina L. Mitterer-Daltoé ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Thiobarbituric Acid Reactive Substances ◽  
Antioxidant Power ◽  
Chromatography Analysis ◽  
Baked Goods ◽  
Gas Chromatography Analysis

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

scholarly journals Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Sun Jin Hur ◽  
Ki Chang Nam ◽  
Byungrok Min ◽  
Min Du ◽  
Kwon Il Seo ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Dietary Cholesterol ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Rabbit Liver ◽  
Cholesterol Oxidation ◽  
Liver Lesions ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pathological Lesions ◽  
Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

Effect of Superchilling Storage on Quality Characterizes and Physical Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Compared with Cooling Freshness Preservation

2012 ◽  
Vol 554-556 ◽  
pp. 978-984
Author(s):  
Qian Liu ◽  
Jian Chun Han ◽  
Yong Gen Zhang ◽  
Shuang Mei Li ◽  
Jing Li ◽  
...  
Keyword(s):  
Atpase Activity ◽  
Physical Properties ◽  
Storage Time ◽  
Ph Value ◽  
Silver Carp ◽  
Thiobarbituric Acid ◽  
Raw Material ◽  
Hypophthalmichthys Molitrix ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fresh Products

Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling 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 surimi and prolong its shelf life.

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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