scholarly journals Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese

2021 ◽  
Vol 18 (115) ◽  
pp. 193-202
Author(s):  
shahnaz khodaverdi ◽  
Toktam Mostaghim ◽  
esmaeil haririan ◽  
◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Cheddar Cheese ◽  
Natural Antioxidants

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese

1986 ◽  
Vol 49 (6) ◽  
pp. 421-422 ◽  
Author(s):  
STEPHEN T. DYBING ◽  
STEVEN A. BRUDVIG ◽  
JAMES A. WIEGAND ◽  
EMIL A. HUANG
Keyword(s):  
Crystal Growth ◽  
Shelf Life ◽  
Environmental Conditions ◽  
Cheddar Cheese ◽  
Simple Method ◽  
Flat Surfaces ◽  
White Cheese ◽  
Shelf Life Studies ◽  
Non Destructive ◽  
Surface Crystal

A simple, non-destructive method for estimating the extent of crystal development as white specks on the surface of colored Cheddar cheese is described. This method involves photocopying the surface of the cheese with a photocopier set at an exposure calibrated to clearly show the crystals. The photocopies of the cheese surface are then compared to a series of photocopies showing designated increases in crystal growth. Crystal development was rated as follows: 0 = no crystals, 1= light, 2 = medium, 3 = heavy, and 4 = very heavy to encrusted crystal development. The method does not disrupt or destroy the environmental conditions existing in the cheese package, allowing extended shelf life studies to be done on the same piece of cheese. However, the photocopy technique may not work as well with white cheese or cheeses without flat surfaces.

scholarly journals Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

Antioxidants ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 42-67 ◽  
Author(s):  
Mirian Pateiro ◽  
Roberto Bermúdez ◽  
José Lorenzo ◽  
Daniel Franco
Keyword(s):  
Shelf Life ◽  
Natural Antioxidants

scholarly journals The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life

2018 ◽  
Vol 75 (2) ◽  
pp. 149
Author(s):  
Corina PREDESCU ◽  
Camelia PAPUC ◽  
Georgeta ȘTEFAN ◽  
Gheorghe GORAN
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Meat Industry ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Parameters ◽  
Fermented Juice

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frankfurters were prepared. Two lots were prepared using ascorbate and parsley juice nitrite (each preservative 50 ppm, L1; each preservative 25 ppm, L4), two lots were prepared using hawthorn berry phenolics and parsley juice nitrite (each preservative 50 ppm, L2; each preservative 25 ppm, L5), two lots were prepared only with parsley juice nitrite (50 ppm, L3; 25 ppm, L6), while L7, control lot, was prepared with 50 ppm ascorbate and 50 ppm synthetic nitrite. pH, thiobarbituric acid reactive substances, cure efficiency, residual nitrite, total viable count, Enterobacteriaceae and coliform bacteria were determined at 3-day intervals for 15 days. During storage, comparatively with control, the best physico-chemical parameters were found for L4 and L5 of frankfurters, while the best microbiological parameters were found for frankfurters treated with ascorbate and parsley juice nitrite (L1 and L4). The addition of natural antioxidants and nitrite was able to improve unsmoked frankfurters’ shelf-life.

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

2020 ◽  
Vol 122 (9) ◽  
pp. 2927-2937
Author(s):  
Nobuhle Sharon Lungu ◽  
Anthony Jide Afolayan ◽  
Ronald Sylvester Thomas ◽  
Emrobowansan Monday Idamokoro
Keyword(s):  
Shelf Life ◽  
Living Arrangements ◽  
Age Groups ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Meat Industry ◽  
Content Type ◽  
Consumer Habits ◽  
The University ◽  
Cooked Meat

PurposeThe objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants as preservatives in meat and meat products.Design/methodology/approachA total of 238 Check-All-That-Apply (CATA) design questionnaires were used to gather information from the University of Fort Hare community in the Eastern Cape province of South Africa.FindingsThe majority of the respondents had been exposed to warmed-over flavour before. More than half of the respondents did not know about antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.Research limitations/implicationsThe study mainly captured consumer habits based on living arrangements. Age influence could not be extrapolated due to the nature of the population, which was being studied. The population was limited to the University community, which is mainly made up of not so widely spread age groups and more or less similar levels of education. As a result, the findings and conclusions may not be a true reflection of the general public consumers in terms of age, level of education and employment status.Originality/valueThis research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The study revealed that most consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is common in pre-cooked meats. The findings suggests that the meat industry has to improve the shelf-life of pre-cooked foods such that warmed-over flavour development is delayed to fit into the current consumer habits. In recent years there has been a growing interest in the use of natural antioxidants to improve shelf-life of muscle foods. However, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

2018 ◽  
Vol 111 ◽  
pp. 524-533 ◽  
Author(s):  
A. Soriano ◽  
M.E. Alañón ◽  
M. Alarcón ◽  
A. García-Ruíz ◽  
M.C. Díaz-Maroto ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Natural Antioxidants ◽  
Modified Atmosphere ◽  
Oak Wood ◽  
Wood Extracts ◽  
Pork Patties

scholarly journals The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

2019 ◽  
Vol 57 (4) ◽  
pp. 439-447 ◽  
Author(s):  
Olaf K. Horbańczuk ◽  
Marcin A. Kurek ◽  
Atanas G. Atanasov ◽  
Mladen Brnčić ◽  
Suzana Rimac Brnčić
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Nutritive Value ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Potential Health ◽  
Beef Products ◽  
Quality And Shelf Life

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

scholarly journals Screening of highly effective mixed natural antioxidants to improve the oxidative stability of microalgal DHA-rich oil

RSC Advances ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 4991-4999
Author(s):  
Fengwei Yin ◽  
Xiaolong Sun ◽  
Weilong Zheng ◽  
Xi Luo ◽  
Yingying Zhang ◽  
...  
Keyword(s):  
Synergistic Effect ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Natural Antioxidants ◽  
Natural Antioxidant ◽  
Antioxidant Ability ◽  
Highly Effective

Antioxidants with synergistic effect were screened and optimized by RSM. The final natural antioxidant mixture can be actually applied in micrialgal DHA-rich oil, helping to enhance the antioxidant ability of DHA oil and extend its shelf life.

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