Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage

2010 ◽  
Vol 6 (1) ◽  
pp. 52-62 ◽  
Author(s):  
Rehab F.M. Ali
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Refrigerated Storage ◽  
Antioxidative Effects

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 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.

scholarly journals The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 301-307
Author(s):  
Anna Draszanowska ◽  
Mirosława Karpińska-Tymoszczyk ◽  
Magdalena Anna Olszewska
Keyword(s):  
Lipid Oxidation ◽  
Sensory Evaluation ◽  
Storage Time ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Sodium Ascorbate ◽  
Refrigerated Storage ◽  
Chilli Pepper ◽  
Canned Meat

The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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