scholarly journals Effect of two natural antioxidants in combination with edible packaging on stability of low fat beef product stored under frozen condition

2011 ◽  
Vol 27 (3) ◽  
pp. 345-356 ◽  
Author(s):  
M.A. Kenawi ◽  
M.M.A. Zaghlul ◽  
R.R. Abdel-Salam
Keyword(s):  
Chemical Composition ◽  
Green Tea ◽  
Ph Value ◽  
Reduction Rate ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Low Fat ◽  
Untreated Sample ◽  
Edible Packaging ◽  
Aerobic Plate Count

The chemical composition, expressible water (EW), water holding capacity (WHC), pH value, total acidity (as lactic acid), thiobarbituric acid (TBA), aerobic plate count, and sensory evaluation were determined in order to evaluate the effect of two different natural antioxidants combined with edible packaging on the stability of low fat beef product stored frozen for six months. The data showed that there were no changes in the chemical composition as a result of the addition of antioxidants. It also showed an increase in the (E.W) values as the storage time progressed correlated by decreasing in the (WHC) values. The increment in the (E.W) and the decrease in the (WHC) were the highest among the untreated samples. The data demonstrated decreasing in the pH values and increasing in the acidity values for the treated and the untreated samples. The reduction of pH and the increment of acidity were higher in the untreated samples compared by the treated ones. TBA values increased over time for all samples. The increment was rapid for the untreated sample. The reduction rate of color for the untreated sample was higher than the treated ones followed by the green tea treated sample, while flavor value for sample treated by the green tea was the lowest value compared with the other samples. The results indicated that the use of chitosan as edible film had delayed the proliferation of aerobic plate count.

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 Prediction of Aerobic Plate Count of Escherichia coli in Green Tea Beverage by Flow Cytometry and Multivariate Analysis

2014 ◽  
Vol 15 (3) ◽  
pp. 157-164 ◽  
Author(s):  
Mizuki TSUTA ◽  
Yasuhiko SASAKI ◽  
Ikuo TAKEUCHI ◽  
Hideki NAKAMOTO ◽  
Jun ISHIKAWA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Flow Cytometry ◽  
Multivariate Analysis ◽  
Green Tea ◽  
Plate Count ◽  
Aerobic Plate Count

Effects of Tea Polyphenols, Lysozyme and Chitosan on Improving Preservation Quality of Pomfret Fillet

2013 ◽  
Vol 781-784 ◽  
pp. 1582-1588 ◽  
Author(s):  
Jian Bing Shi ◽  
Jing Xie ◽  
Zhi Li Gao ◽  
Liu Li ◽  
Qing Xiong ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Tea Polyphenols ◽  
Plate Count ◽  
Control Group ◽  
Treatment Groups ◽  
Gram Positive Bacteria ◽  
Aerobic Plate Count ◽  
The Impact

The purpose of this study was to evaluate the impact of different concentrations of tea polyphenols (A1: 0.1%(w/v), A2: 0.5%, A3: 1%), lysozyme (B1: 0.01%, B2: 0.05%, B3: 0.08%) and chitosan (C1: 0.5%, C2: 1%, C3: 2%, C4: 3%) on the quality of pomfret during the storage in order to improve the quality of pomfret fresh preservation. The sensory evaluation, aerobic plate count (APC), trimethylamine (TMA), total volatile basis nitrogen (TVB-N),Kvalue and pH value with different treatments were determined. The results showed that the shelf-life of the control group was 4 days under the cold storage, and the effect of fresh preservation was better with the increasing of the concentration of tea polyphenols, especially the APC could be significantly lower under the treatment groups of A2 and A3 than that under the control group from the 2nd day (P<0.05), the shelf-life was increased by 2 to 3 days. The treatments of B1 and B2 could restrain the increasing of gram-positive bacteria and reduced the contain of TVB-N, TMA-N andKvalue significantly (P<0.05), the shelf-life was increased by 1 to 2 days. The preservation effect of the treatment of C3 was better than those of control group and other groups with chitosan. The APC, TMA-N, TVB-N andKvalue could be significantly lower than those of the control group from the 2nd day, so the shelf-life was increased by 3 days. All of tea polyphenols and chitosan could improve the quality of aquaculture and prolong the shelf-life of pomfret by restraining the increasing of APC and the enzyme activity. The results will offer theory reference to the preservation of pomfrets and the application of bio-preservative.

Growth and Survival of Staphylococcus aureus in Egyptian Domiati Cheese

1983 ◽  
Vol 46 (5) ◽  
pp. 412-415 ◽  
Author(s):  
AHMED A-H. AHMED ◽  
MOUSTAFA K. MOUSTAFA ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Ph Value ◽  
Salt Content ◽  
Raw Milk ◽  
Aureus Strain ◽  
Plate Count ◽  
Growth And Survival ◽  
Aerobic Plate Count ◽  
Added Salt

Domiati cheese was prepared from unsalted raw milk and from raw milk with 5 or 10% added sodium chloride, Milks were inoculated with enterotoxigenic Staphylococcus aureus strain 100 (produces enterotoxin A) before addition of salt and rennet. Cheeses were stored in whey containing 15% sodium chloride; were held at 30°C and were examined periodically for S. aureus count, aerobic plate count, DNase and moisture and salt contents. Numbers of S. aureus increased rapidly during preparation of cheese. There was a rapid decrease in number of viable S. aureus during storage of cheese made from unsalted milk and cheese made from milk with 5% added salt. In cheese from milk with 10% added salt, S. aureus survived until the fourth week. An increase in salt content and a decrease in the pH value of all cheeses occurred during storage in salted whey. DNase was detected only in cheese made from salted milk, but these samples did not contain a detectable amount of staphylococcal enterotoxin either after cheeses were made or after they were stored for 1 week.

scholarly journals Effects of Promolux Platinum LED on Shelf-life of Ground Beef Patties

2018 ◽  
Vol 7 (6) ◽  
pp. 120
Author(s):  
Wannee Tangkham ◽  
Frederick LeMieux
Keyword(s):  
Shelf Life ◽  
Ph Value ◽  
Ground Beef ◽  
Plate Count ◽  
Light Sources ◽  
Drip Loss ◽  
Salmonella Spp ◽  
Beef Patties ◽  
Lipid Stability ◽  
Aerobic Plate Count

The objective of this study was to determine the effects of three light sources, Promolux platinum LED (PPLED), fluorescent (FLS) lighting, and no light (control), on shelf-life properties of ground beef patties. Treatments were evaluated for % drip loss, pH value, % moisture content, visual and instrumental color (L*, a* and b* values), lipid stability (TBARS), aerobic plate count, yeast/mold, Escherichia coli, Salmonella spp. and Listeria spp. every 3 days for 9 days. At day 9, drip loss was lowest (P

scholarly journals Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil

2020 ◽  
Vol 72 (5) ◽  
pp. 1821-1829
Author(s):  
M.A. Elhafez ◽  
N. Yehia ◽  
R. Amin ◽  
W. Emam ◽  
S. Hamouda ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Sensory Quality ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Processing Technologies ◽  
Mean Values ◽  
Thyme Oil ◽  
Coliform Count ◽  
Aerobic Plate Count

ABSTRACT The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.

Assessing the Freshness of Meat by Using Quantum-Behaved Particle Swarm Optimization and Support Vector Machine

2013 ◽  
Vol 76 (11) ◽  
pp. 1916-1922
Author(s):  
XIAO GUAN ◽  
JING LIU ◽  
QINGRONG HUANG ◽  
JINGJUN LI
Keyword(s):  
Support Vector Machine ◽  
Particle Swarm Optimization ◽  
Ph Value ◽  
Optimal Parameter ◽  
Particle Swarm ◽  
Plate Count ◽  
Support Vector ◽  
Swarm Optimization ◽  
Svm Model ◽  
Aerobic Plate Count

To improve the performance of meat freshness identification systems, we present a new identification method based on quantum-behaved particle swarm optimization (QPSO) and the support vector machine (SVM). Fresh pork, beef, mutton, and shrimp samples were stored in a hypobaric chamber for several days, and the conventional indices of meat freshness, including total volatile basic nitrogen content, aerobic plate count, pH value, and sensory scores, were determined to achieve the identification of sample freshness. However, the experiments showed that it was difficult to obtain an ideal freshness assessment by any single physicochemical or sensory property. Therefore, SVM was introduced to use these data to build a freshness model. Furthermore, QPSO was proposed to seek the optimal parameter combination of SVM. The experimental results indicated that the hybrid SVM model with QPSO could be used to predict meat freshness with 100% classification accuracy.

Effects of Antioxidants and Gamma Irradiation on the Shelf Life of Beef Patties

1999 ◽  
Vol 62 (6) ◽  
pp. 619-624 ◽  
Author(s):  
JU-WOON LEE ◽  
HONG-SUN YOOK ◽  
SEONG-AI KIM ◽  
KYONG-HAENG LEE ◽  
MYUNG-WOO BYUN
Keyword(s):  
Ascorbyl Palmitate ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Plate Count ◽  
Aerobic Bacteria ◽  
Butylated Hydroxyanisole ◽  
Beef Patties ◽  
Phenyl Ethyl Alcohol ◽  
Aerobic Plate Count ◽  
Β Carotene

To improve the storage safety of two types of ground beef patty popular in Korea (general beef patties and bulgogi patties), we added various antioxidants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, α-tocopherol, and β-carotene) to typical formulations of patties, cooked the patties to 70°C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5°C, the number of aerobic bacteria and lactic acid bacteria were determined using total aerobic plate count and phenyl ethyl alcohol-sucrose agar, respectively. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. In control patties and patties with butylated hydroxyanisole that were irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be more rapid than in patties with natural antioxidants. The microbiological safety of nonirradiated patties could not be ensured for a period of 20 d. Lipid oxidation was retarded in both types of patty when an antioxidant was added. Ascorbyl palmitate had the strongest antioxidant effect among the natural antioxidants. However, butylated hydroxyanisole was more effective than ascorbyl palmitate when used in an equal amount.

scholarly journals Quality assessment of mustard hilsa (Tenualosa ilisha) in various packing conditions during storage at low temperatures

2021 ◽  
Vol 32 (2) ◽  
pp. 323-331
Author(s):  
F.H. SHIKHA ◽  
M.I. HOSSAIN ◽  
S. MAHMUDA
Keyword(s):  
Sensory Quality ◽  
Ph Value ◽  
Storage Period ◽  
Quality Parameters ◽  
Plate Count ◽  
Fresh Fish ◽  
Peroxide Values ◽  
Tenualosa Ilisha ◽  
Aerobic Plate Count ◽  
Storage Temperatures

Biochemical, microbiological and sensory quality parameters of mustard hilsa prepared from Hilsashad (Tenualosa ilisha) were examined to observe the changes in quality during storage at refrigerationtemperature (5° to 8°C) for 60 days and at frozen temperature (-18°C to -20°C) for 180 days. The moisture,protein, lipid, and ash content and pH value in mustard hilsa decreased compared to those obtained for freshfish. On the other hand, TVB-N and peroxide values increased compared to the values found in fresh fish. Atrefrigeration temperature and frozen temperature moisture and ash contents increased but protein and lipidcontent decreased gradually throughout the storage period. pH value of the mustard hilsa reduced from 7.22to 6.01 and 6.59 at refrigeration and frozen temperatures, respectively. The TVB-N value and peroxide valueincreased progressively throughout the storage period irrespective of storage temperatures. Rate of changes indifferent parameters of mustard hilsa was slower in vacuum sealed packs than non-sealed and sealed packs.The aerobic plate count of bacteria was increased in refrigeration temperature but the load of microbes wasreduced at frozen temperatures. The result of sensory quality change showed that, irrespective of storagetemperature and packing condition the scores of sensory quality parameters decreased with the progress ofstorage time though the decreasing rate was slower at frozen temperature. The study concluded that, atrefrigeration temperature mustard hilsa might remain in acceptable condition up to 60 days and at frozentemperature for about 180 days in vacuum sealed pack. 

scholarly journals Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1869
Author(s):  
Mariel Calderón-Oliver ◽  
Edith Ponce-Alquicira
Keyword(s):  
Green Tea ◽  
Electric Fields ◽  
Antioxidant Activities ◽  
Environmentally Friendly ◽  
Natural Antioxidants ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Extraction Techniques ◽  
Health Trends ◽  
Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

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