Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage

2010 ◽  
Vol 58 (10) ◽  
pp. 6182-6189 ◽  
Author(s):  
Sylvie Eymard ◽  
Charlotte Jacobsen ◽  
Caroline P. Baron
Keyword(s):  
Oxidative Stability ◽  
Fatty Fish ◽  
Processing And Storage ◽  
Fish Mince ◽  
And Storage

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Antioxidant capacity and lipid stability egg during processing and storage.

2014 ◽  
Vol 4 (1) ◽  
pp. 19
Author(s):  
Michelle Garcêz Carvalho ◽  
Alfredo Tenuta Filho
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Limit Of Quantification ◽  
Total Antioxidant ◽  
Processing And Storage ◽  
And Storage

<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5&plusmn;2&ordm;C for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg &alpha;-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5&deg;C, indicating that the conditions for packaging and storage were effective.&nbsp;</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>

scholarly journals OXIDATTVE STABILITY OF SEVERAL FISHERY PRODUCTS DURING PROCESSING AND STORAGE

2017 ◽  
Vol 4 (1) ◽  
pp. 32
Author(s):  
Hari Eko Irianto ◽  
Jovita Tri Murtini ◽  
Suparno Suparno
Keyword(s):  
Oxidative Stability ◽  
Fishery Products ◽  
Processing And Storage ◽  
And Storage

Investigatton on oxidative stability of several fishery products during processing and storage was carried out in Pektrlongan and Muncar during the period of 1994-1995.

scholarly journals Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1405
Author(s):  
Simona Rinaldi ◽  
Giuliano Palocci ◽  
Sabrina Di Giovanni ◽  
Miriam Iacurto ◽  
Carmela Tripaldi
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Antioxidant Compounds ◽  
Mozzarella Cheese ◽  
Malondialdehyde Content ◽  
Lipid And Protein Oxidation ◽  
Processing And Storage ◽  
And Storage ◽  
New Strategies ◽  
Milk And Dairy Products

Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors that can reduce antioxidant activity. Freezing of milk or curd is frequently used in case of the seasonality of milk production and/or seasonal increased demand for some products. In this paper, the effect of using frozen curd on the oxidative stability of buffalo Mozzarella cheese was evaluated. Samples of buffalo Mozzarella with different frozen curd content (0%, 5%, 20%, and 50%) were produced and analyzed at one and nine days. Mozzarella cheese with higher frozen curd content had a significant increase in redox potential parallel to the decrease in antioxidant activity, showing less protection from oxidation. Lipid and protein oxidation, expressed respectively by malondialdehyde and carbonyl content, increased significantly with increasing frozen curd. At nine days, carbonyls significantly increased while malondialdehyde content did not vary, showing that during storage, fat was more protected from oxidation than protein. The average carbonyl levels were comparable to those of some cooked cheeses, and the malondialdehyde levels were even lower. The results of this study stimulate the investigation of new strategies to decrease the oxidative damage in cheeses produced in the presence of factors decreasing oxidative stability.

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

2018 ◽  
Vol 2 (95) ◽  
pp. 69-72
Author(s):  
Yu.A. Tarariko ◽  
L.V. Datsko ◽  
M.O. Datsko
Keyword(s):  
Agricultural Production ◽  
Production Systems ◽  
Economic Feasibility ◽  
Capital Investments ◽  
Resource Potential ◽  
Grain Processing ◽  
Processing And Storage ◽  
The Right ◽  
And Storage ◽  
Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

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