Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

2017 ◽  
Vol 97 (11) ◽  
pp. 3642-3648 ◽  
Author(s):  
Seung-Jae Lee ◽  
Seung Yun Lee ◽  
Gap-Don Kim ◽  
Geun-Bae Kim ◽  
Sang Keun Jin ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Lipid Oxidation ◽  
Cold Storage ◽  
Microbial Growth ◽  
Active Packaging ◽  
Water Holding Capacity ◽  
Meat Color ◽  
Water Holding

Release of Ammonia and Greenhouse Gases along Moisture Gradient from Manure and Urea Applied Fargo Silty Clay Soil

2018 ◽  
Vol 34 (6) ◽  
pp. 939-952
Author(s):  
Suresh Niraula ◽  
Shafiqur Rahman ◽  
Amitava Chatterjee
Keyword(s):  
Carbon Dioxide ◽  
Soil Moisture ◽  
Greenhouse Gas ◽  
Clay Soil ◽  
Carbon Dioxide Emission ◽  
Water Holding Capacity ◽  
Silty Clay ◽  
Treated Soil ◽  
Silty Clay Soil ◽  
Water Holding

Abstract. Greenhouse gas (GHG) [nitrous oxide (N2O), carbon dioxide (CO2), and methane (CH4)] emission and ammonia (NH3) volatilization from organic and commercial fertilizers are likely related to soil moisture levels. Effect of soil moisture [(30%, 60%, and 90% water-holding capacity (WHC)] on emissions from urea and manure treated (215 kg ha-1) Fargo-Ryan silty clay soil was studied under laboratory conditions. Soils (250 g) amended with solid beef manure (SM), straw-bedded solid beef manure (BM), urea (UR), and control (CT) were incubated for 28 days at 22±1°C, to determine GHGs (N2O, CO2, and CH4) emission and NH3 volatilization loss. The cumulative emission of N2O-N, CO2-C, and CH4-C ranged from 27 to 4402 µg N2O-N kg-1, 272 to 2030 mg CO2-C kg-1, and 10.1 to 1389 µg CH4-C kg-1 soil, respectively. The daily fluxes and cumulative emissions of N2O and CO2 generally followed the decreasing order of 30% < 90% < 60% of WHC. At 60% WHC, 1.01% of the total applied N was lost as N2O from urea treated soil. Carbon dioxide emission from manure treated soil (SM and BM) was up to two times the emission from UR treated soils. The Fargo clay soils showed higher CH4 emission at 90% WHC level. The cumulative NH3 volatilization loss from soil ranged from 29.4 to 1250.5 µg NH3-N kg-1, with the highest loss from UR amended soils at 30% WHC. These results suggest that gaseous emissions from manure and urea application under laboratory study are influenced by moisture levels of Fargo-Ryan silty clay soil. Keywords: Beef manure, Greenhouse gas, Soil water, Urea, Water holding capacity.

Changes in water-holding capacity of halibut muscle during cold storage

LWT ◽  
2003 ◽  
Vol 36 (8) ◽  
pp. 771-778 ◽  
Author(s):  
Gunn Berit Olsson ◽  
Ragni Ofstad ◽  
Jørgen B. Lødemel ◽  
Ragnar L. Olsen
Keyword(s):  
Cold Storage ◽  
Water Holding Capacity ◽  
Water Holding

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

2012 ◽  
Vol 18 (3) ◽  
pp. 207-217 ◽  
Author(s):  
A Fuentes ◽  
I Fernández-Segovia ◽  
JA Serra ◽  
JM Barat
Keyword(s):  
Cold Storage ◽  
Physicochemical Parameters ◽  
Sea Bass ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Modified Atmosphere ◽  
Mineral Contents ◽  
Fresh Fish ◽  
Water Holding ◽  
Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

scholarly journals The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

2001 ◽  
Vol 80 (5) ◽  
pp. 676-680 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
Breast Meat ◽  
Emulsification Capacity ◽  
Broiler Breast ◽  
Water Holding

scholarly journals Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

2021 ◽  
Vol 11 (7) ◽  
pp. 2944
Author(s):  
Mpho Edward Mashau ◽  
Kgaogelo Edwin Ramatsetse ◽  
Shonisani Eugenia Ramashia
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Moringa Oleifera ◽  
Microbial Growth ◽  
Ground Beef ◽  
Total Phenolic ◽  
Microbial Composition ◽  
Nutritional Properties ◽  
Cooking Properties ◽  
Moringa Oleifera Leaves

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

scholarly journals Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Daniel Castañeda Valbuena ◽  
Sandy Luz Ovando Chacón ◽  
Ana Carolina Torregroza-Espinosa ◽  
Héctor Suárez Mahecha
Keyword(s):  
Human Health ◽  
Cold Storage ◽  
Storage Time ◽  
Vacuum Packaging ◽  
Water Holding Capacity ◽  
Vacuum Pressure ◽  
Water Holding

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

scholarly journals Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

2021 ◽  
Vol 5 ◽  
Author(s):  
Jiangang Ling ◽  
Xiaoting Xuan ◽  
Zihan Xu ◽  
Tian Ding ◽  
Xudong Lin ◽  
...  
Keyword(s):  
Low Temperature ◽  
Lipid Oxidation ◽  
Protein Oxidation ◽  
Water Immersion ◽  
Surface Hydrophobicity ◽  
Biochemical Properties ◽  
Water Holding Capacity ◽  
Portunus Trituberculatus ◽  
High Humidity ◽  
Water Holding

Abstract This study compared the effects of conventional thawing methods (water immersion thawing (WIT, (25±1) °C), natural air thawing (AT, (25±1) °C, relative humidity (RH) (65±2) per cent), refrigerator thawing (RT, 4 °C, RH (80±2) per cent) and low-temperature (LT) combined with high-humidity thawing (LT, –1 °C to 1 °C (LT–1–1), 2–4 °C (LT2–4), 5–7 °C (LT5–7) and 8–10 °C (LT8–10), RH≥95 per cent) on the water-holding capacity, lipid oxidation and biochemical properties of Portunus trituberculatus (P. trituberculatus) myofibrillar protein. The results showed that WIT and AT significantly decreased the water-holding capacity while dramatically increasing lipid oxidation, protein oxidation and degeneration, resulting in serious P. trituberculatus quality deterioration. High humidity was beneficial for P. trituberculatus thawing. The thawing time of P. trituberculatus under the conditions of LT2–4 was only 39.39 per cent of that of conventional air thawing at 4 °C (RT), and the LT2–4 samples not only maintained better water-holding capacity but also had an obviously reduced degree of lipid oxidation, protein oxidation and denaturation. Thawed samples LT2–4 and LT5–7 provided better maintenance of P. trituberculatus quality than the LT–1–1 and LT8–10 samples. The best quality was exhibited after thawing at 2–4 °C. The levels of thiobarbituric acid reacting substances, carbonyl content and surface hydrophobicity observably decreased in these samples, while the total sulfhydryl contents dramatically increased compared to those of conventionally thawed samples, indicating lower lipid oxidation and protein oxidation. Moreover, the Ca2+-ATPase activity of the sample thawed at 2–4 °C (2.06 μmol Pi/mg prot/h) was markedly higher than that of samples subjected to WIT and AT. The product qualities observed after thawing at –1 °C to 1 °C, 5–7 °C and 8–10 °C under LT were comparable to that observed by RT. Considering its thawing efficiency and product quality, LT is a suitable method for the thawing of P. trituberculatus, and the ideal thawing conditions were LT at 2–4 °C.

scholarly journals KUALITAS DAN PROFIL MIKROBA DAGING SAPI LOKAL DAN IMPOR DI DILI-TIMOR LESTE

2017 ◽  
Vol 20 (3) ◽  
pp. 87
Author(s):  
OLIVEIRA, V. ◽  
G.A.M. KRISTINA DEWI ◽  
K. SURIASIH
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
E Coli ◽  
Microbial Profile ◽  
Randomized Design ◽  
Normal Score ◽  
Timor Leste ◽  
Completely Randomized Design ◽  
Water Holding

ABSTRACTThis study aims at determining the beef quality and microbes profile of local and import beef marketed at TimorLeste. It is conducted using a completely randomized design (CRD) with two treatments of local and import beef atnine markets as the location and taken three times in each market. The variables observed were the physical qualityof meat (pH, cooking lose of meat, water holding capacity, meat color) and chemical quality i.e. protein level, meatcontent of water and microbial profile (total of microbe, E.coli and Coliform). The results showed that pH of localbeef, cooking shrinkage, water holding capacity, meat protein were 20.37% (P <0.01), 10.11% (P> 0.05), 50.62%( P <0.01) and 9.08% (P <0.05) were lower than imported beef while the meat color and meat moisture contentwere higher by 35.14% (P <0.01) and 53% (P> 0.05), respectively. Total microbe of local beef, total E. coli of meatand total of Coliform respectively 45.16% (P <0.05), 79.59% (P <0.05) and 51% (P <0.05) markedly higher thanimported beef. It can be concluded that the means showed good quality of physical local and import beef and existedin the normal score, so they can be consumed. However, total microbe of local and import beef, especially E.coli andColiform were above standard except E.coli on import beef which was still under the standard of SNI.3932:2008.

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