scholarly journals Effects of Irradiation Dose and O2and CO2Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Gurbuz Gunes ◽  
Neriman Yilmaz ◽  
Aylin Ozturk
Keyword(s):  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Foodborne Pathogen ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Color Changes ◽  
Radiation Induced ◽  
Initial Color

Combined effects of gamma irradiation and concentrations of O2(0, 5, 21%) and CO2(0, 50%) on survival ofEscherichia coliO157:H7,Salmonella enteritidis,Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2and CO2levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation ofSalmonellawas 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2or 5% O2+ 50% CO2maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2+ 50% CO2combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

2013 ◽  
Vol 634-638 ◽  
pp. 1417-1422
Author(s):  
Shuai Wang ◽  
Feng Bo Xu ◽  
Li Fu Zhu ◽  
Yan Ze Yu ◽  
Chun Zi Na
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Plate Count ◽  
Refrigerated Storage ◽  
Color Deterioration

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

scholarly journals Efficacy of Chitosan/propolis Liquid Extract Emulsion Coating on Refrigerated Storage Quality of Crayfish Meat 

2020 ◽  
Author(s):  
mehmet ÇOBAN
Keyword(s):  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Total Volatile ◽  
Storage Quality ◽  
Psychrotrophic Bacteria ◽  
Liquid Extract ◽  
Basic Nitrogen ◽  
Sensorial Attributes ◽  
Seafood Processing

Abstract In this study, the efficiency of chitosan-propolis liquid extract coatings on the storage quality of crayfish meat at 4 ºC was studied. With respect to the treatments, chitosan at 2% (w/v) in 1% (v/v) of glycerol is dissolved and then emulsified with propolis liquid extract at 0.3 and 0.6 % (v/v). The control and treated samples were analyzed periodically for chemical (pH, Thiobarbituric acid, Peroxide value, Total volatile basic nitrogen and K values), microbiological (Total aerobic mesophilic bacteria, Psychrotrophic bacteria H2S-producing bacteria, Yeasts- Moulds) and sensorial attributes (Odor, Taste, Firmness and Overall acceptance) along storage. Results demonstrate that chitosan coatings containing propolis liquid extract are effective in controlling the growth of bacteria and chemical indices. These results can be beneficial for seafood processing sectors, as well as for food technologists.

Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows

2011 ◽  
Vol 91 (4) ◽  
pp. 613-622 ◽  
Author(s):  
L.M. Hernández-Calva ◽  
M. He ◽  
M. Juárez ◽  
J. L. Aalhus ◽  
M. E. R. Dugan ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Meat Quality ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Ground Meat ◽  
Display Time ◽  
Sensory Data ◽  
Cull Cows ◽  
Forage Type

Hernández-Calva, L. M., He, M., Juárez, M., Aalhus, J. L., Dugan, M. E. R. and McAllister, T. A. 2011. Effect of flaxseed and forage type on carcass and meat quality of finishing cull cows. Can. J. Anim. Sci. 91: 613–622. Sixty-two cull cows were fed one of four diets in a 2×2 factorial arrangement, consisting of barley silage or grass hay with or without flaxseed to influence fatty acid composition. After slaughter, carcass grade, meat quality and sensory data were collected. Silage increased live (P=0.002) and carcass (P=0.001) weights of the cows as compared with hay. Muscle width (P=0.013) and score (P=0.010) and rib-eye area (P=0.002) were enhanced when silage was included in the diet, whereas supplementation with flaxseed increased (P=0.003) grade fat depth by 29%. Most subjective and objective retail evaluation traits in steaks from the left longissimus thoracis and ground meat were negatively affected (P<0.05) by the length of the retail display time. Moreover, dietary hay increased (P=0.015) the lean colour values in steaks and ground beef, which was corroborated by lower L* (P=0.009) and higher hue (P=0.010) in steaks and lower L* (P=0.049), chroma (P=0.005) in ground beef as compared with cows fed silage. A significant interaction between forage type and flax inclusion for thiobarbituric acid reactive substances (TBARS) (P=0.050) was observed. After sensory evaluation, steaks from cows fed silage had an increase (P=0.030) in beef flavour intensity when compared with cows fed hay, whereas inclusion of flaxseed in the diet decreased (P<0.001) beef flavour intensity in steaks from cows fed both forage sources. Sensory evaluation of ground beef found that hay-fed cows with flaxseed supplementation had decreased (P=0.03) beef flavour intensity, while the same effect was not observed in ground beef from cows fed silage with flaxseed. Results from this study show that inclusion of flaxseed in the diet reduced off-flavours in steak, but for ground beef this response depended on the source of forage in the diet.

Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish

2020 ◽  
Vol 83 (6) ◽  
pp. 1057-1065
Author(s):  
YINGYING SUN ◽  
PEI GAO ◽  
YANSHUN XU ◽  
WENSHUI XIA ◽  
QIAN HUA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Pathogenic Bacteria ◽  
Storage Temperature ◽  
Storage Period ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Physicochemical Changes ◽  
Low Salt ◽  
Storage Temperatures

ABSTRACT The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage. HIGHLIGHTS

A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

1983 ◽  
Vol 46 (9) ◽  
pp. 787-790 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Moderate Amount ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Color Changes ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

Effect of aerobic packaging on storage quality of functional restructured spent hen meat slices at refrigeration temperature

2017 ◽  
Vol 47 (3) ◽  
pp. 423-431 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma
Keyword(s):  
Design Methodology ◽  
Sensory Quality ◽  
Storage Stability ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
Storage Quality ◽  
Content Type ◽  
Modified Atmospheric Packaging ◽  
Spent Hen

Purpose The aim of this work was to study the effect of aerobic packaging on storage quality of functional restructured spent hen meat slices (FRSHMS) at refrigerated temperature (4 ± 1°C). Design/methodology/approach FRSHMS were prepared by replacing the lean meat with different binders and extenders in pre-standardized restructured spent hen meat slices formulation. The slices of control and FRSHMS were aerobically packaged in LDPE and analyzed for physicochemical, microbiological and sensory quality. Findings The pH of FRSHMS was significantly higher (p = 0.03) than control on 0 and 7th day. Thiobarbituric acid (TBA) values of both control and FRSHMS increased significantly on 21st day of storage as compared to 0 day. TBA value of FRSHMS was significantly lower (p = 0.04) as compared to that of control on 21st day. Psychrophils were detected on 14th day of storage and thereafter increased significantly (p = 0.00) in both control and FRSHMS. Coliforms were detected only on 21st day of storage in both control and FRSHMS. The sensory attributes of control, and FRSHMS were affected from 14th day onwards, but the products remained quite acceptable with sensory rating between good to very good up to 21 days during refrigerated storage. Research limitations/implications The trials can be further carried in modified atmospheric packaging to evaluate storage stability of developed restructured spent hen meat slices. Originality/value The paper has demonstrated that the FRSHMS could be stored safely in aerobic packaging for 21 days at refrigeration temperature.

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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