scholarly journals Texture changes during chilled storage of wild and farmed blackspot seabream ( Pagellus bogaraveo ) fed different diets

2021 ◽  
Author(s):  
Pedro Luis Castro ◽  
Laura Rincón ◽  
Blanca Álvarez ◽  
Rafael Ginés
Keyword(s):  
Chilled Storage ◽  
Pagellus Bogaraveo

Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage

LWT ◽  
2021 ◽  
pp. 112260
Author(s):  
Marina Alarcón ◽  
M. Soledad Pérez-Coello ◽  
M. Consuelo Díaz-Maroto ◽  
M. Elena Alañón ◽  
Almudena Soriano
Keyword(s):  
Volatile Organic Compounds ◽  
Oxidative Stability ◽  
Organic Compounds ◽  
Model Systems ◽  
Aroma Profile ◽  
Chilled Storage ◽  
Volatile Organic

Prevention of Protein Oxidation in Chicken Meat during Chilled Storage Using Chitosan Gelatin Films with Green Tea Extracts

2021 ◽  
Vol 10 (2) ◽  
pp. 45-54
Author(s):  
Shraddha A Bhoir ◽  
Sonit Kumari
Keyword(s):  
Green Tea ◽  
Protein Oxidation ◽  
Phenolic Content ◽  
Chicken Meat ◽  
E Coli ◽  
Chilled Storage ◽  
Gelatin Films ◽  
Optical And Mechanical Properties ◽  
Tea Extract

In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.

Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage

2019 ◽  
Vol 292 ◽  
pp. 13-20 ◽  
Author(s):  
Monica Olsen ◽  
Roland Lindqvist ◽  
Albina Bakeeva ◽  
Su-lin L. Leong ◽  
Michael Sulyok
Keyword(s):  
Chilled Storage ◽  
Penicillium Spp
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