Storage stability of turkey meat sausage incorporated with carrot and radish under refrigerated storage

2020 ◽  
Vol 15 (1) ◽  
pp. 60-65
Author(s):  
M. Naveen Kumar Reddy ◽  
M. Shashi Kumar ◽  
G.V. Bhaskar Reddy ◽  
N. Krishnaiah ◽  
N. Anitha Reddy
Keyword(s):  
Storage Stability ◽  
Refrigerated Storage ◽  
Turkey Meat

scholarly journals Storage stability of vacuum packaged turkey meat sausages incorporated with carrot and radish paste during refrigerated storage

2020 ◽  
Vol 8 (4) ◽  
pp. 1054-1058
Author(s):  
M Naveen Kumar Reddy ◽  
M Shashi Kumar ◽  
GV Bhaskar Reddy ◽  
N Krishnaiah ◽  
N Anitha Reddy ◽  
...  
Keyword(s):  
Storage Stability ◽  
Refrigerated Storage ◽  
Turkey Meat

Storage Stability of Channel Catfish (Ictalurus punctatus) in Relation to Dietary Level of α-Tocopherol

1978 ◽  
Vol 35 (4) ◽  
pp. 457-460 ◽  
Author(s):  
Timothy M. O'Keefe ◽  
Richard L. Noble
Keyword(s):  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Storage Stability ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Oxidative Rancidity ◽  
Dietary Level ◽  
Catfish Fillets ◽  
Dry Diet

Fingerling channel catfish (Ictalurus punctatus) 12–15 cm long were fed semipurified diets containing 0, 5, 10, 20, 40, and 80 mg of dl-α-tocopherol acetate per 100 g dry diet, and slaughtered after 97 d. Storage stability of fillets for the different treatments was determined by 2-thiobarbituric acid analysis after 3 mo frozen storage and after 3 mo freezing followed by refrigeration for 3 d. Fillets from fish fed the two lowest α-tocopherol levels exhibited significant oxidative rancidity after frozen storage. All higher levels showed similar but negligible oxidation. The 3 d of additional refrigerated storage significantly increased the amount of fat oxidation in all fillets from fish fed less than 40 mg/100 g. These results strongly indicate that increased dietary levels of α-tocopherol are effective in increasing the storage stability of catfish fillets. Key words: storage stability, channel catfish, antioxidants, dl-α-tocopherol, 2-thiobarbituric acid

scholarly journals Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 503 ◽  
Author(s):  
Kübra Sultan Özdemir ◽  
Vural Gökmen
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Storage Stability ◽  
Storage Period ◽  
Edible Films ◽  
Refrigerated Storage ◽  
Water Control ◽  
Antimicrobial Substances ◽  
Fresh Cut ◽  
Acid Coating

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers’ preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan–ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 °C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan–ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage.

Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

2017 ◽  
Vol 107 ◽  
pp. 620-629 ◽  
Author(s):  
Sabrine Sellimi ◽  
Ghada Ksouda ◽  
Abdelkarim Benslima ◽  
Rim Nasri ◽  
Marguerite Rinaudo ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Turkey Meat ◽  
Cystoseira Barbata

scholarly journals Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

2010 ◽  
Vol 48 (1) ◽  
pp. 96-101 ◽  
Author(s):  
K. Sudheer ◽  
Prabhat Kumar Mandal ◽  
Chakradhar Das ◽  
Uttam Kumar Pal ◽  
H. T. SantoshKumar ◽  
...  
Keyword(s):  
Storage Stability ◽  
Refrigerated Storage

scholarly journals Evaluation of Various Mixing Stresses on Storage Stability (TBA) and Color of Mechanically Deboned Turkey Meat

1978 ◽  
Vol 57 (4) ◽  
pp. 924-929 ◽  
Author(s):  
M.A. UEBERSAX ◽  
L.E. DAWSON ◽  
K.L. UEBERSAX
Keyword(s):  
Storage Stability ◽  
Turkey Meat
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