scholarly journals The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

10.5219/557 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Maciej Kluz ◽  
Margarita Terentjeva ◽  
Czeslav Puchalski ◽  
Jana Hutková ◽  
Attila Kántor ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Vacuum Packaging ◽  
Chicken Meat

scholarly journals Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

2019 ◽  
pp. 301-310
Author(s):  
Azadeh Rashidimehr ◽  
Ali Fazlara ◽  
Mehdi Zarei ◽  
Mehdi Pourmehdi ◽  
Mohammad Noshad
Keyword(s):  
Synergistic Effect ◽  
Essential Oils ◽  
Shelf Life ◽  
Antioxidant Properties ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
The Novel ◽  
Natural Preservative ◽  
Basic Ingredient ◽  
Microbiological Characteristics

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

scholarly journals SHELF LIFE EXTENSION OF MEAT BY COMBINED TREATMENTS

1970 ◽  
Vol 62 ◽  
Author(s):  
Istvan Kiss ◽  
J. Beczner ◽  
L. A. Castillo ◽  
L. Meszaros
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Viable Cell ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Life Extension ◽  
Viable Cell Count ◽  
Combined Treatments ◽  
Shelf Life Extension ◽  
Effective Combination

The aim was to study the effect of different combined treatments to prolong the shelf-life of meat. Chicken meat was dipped in Na3PO4 solution (3.8 - 15 %) for 1 min, packed and stored at 4 °C. The optimal Na3PO4 concentration (7.6 %) reduced the viable cell count by 2 log cycles, the shelf-life was minimum 3-4 days compared to the non-decontaminated samples. Higher concentration did not result in higher effectivity. Minced chicken meat and beef were treated with HHP (0-600 MPa) and nisin (670 IU g-1). In case of the vacuum packed minced chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. After inoculation with L. monocytogenes the cell count of beef meat was reduced only by pressure higher than 200 MPa. The vacuum packaging and irradiation with 2 kGy was the most effective combination. This combination resulted in a shelf-life extension to over 21 days. In the irradiated samples pathogenes could not detected. The other combination, CO2 and the gas mixture (80 % N2 – 20 % CO2) produced shorter storage time than vacuum packaging and irradiation.

scholarly journals Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2980
Author(s):  
Tareq M. Osaili ◽  
Fayeza Hasan ◽  
Anas A. Al-Nabulsi ◽  
Dinesh Kumar Dhanasekaran ◽  
Reyad Shaker Obaid ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Essential Oils ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Effective Means ◽  
Antimicrobial Effect ◽  
Vacuum Packaging ◽  
Plate Counts ◽  
Camel Meat

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

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 Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage

2002 ◽  
Vol 15 (5) ◽  
pp. 241-245 ◽  
Author(s):  
R. Rajesh ◽  
C. N. Ravi Shankar ◽  
T. K. Srinivasa Gopal ◽  
P. R. G. Varma
Keyword(s):  
Shelf Life ◽  
Sodium Acetate ◽  
Vacuum Packaging ◽  
Iced Storage ◽  
Seer Fish
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