scholarly journals Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

2017 ◽  
Vol 37 (3) ◽  
pp. 418-428 ◽  
Author(s):  
Dong-Min Shin ◽  
Ko-Eun Hwang ◽  
Cheol-Won Lee ◽  
Tae-Kyung Kim ◽  
Yoo-Sun Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Beta Vulgaris ◽  
Color Stability ◽  
Refrigerated Storage ◽  
Swiss Chard ◽  
Pork Patties

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.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

scholarly journals Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽  
2021 ◽  
Vol 11 (29) ◽  
pp. 17630-17641
Author(s):  
Mohamed Tagrida ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Nile Tilapia ◽  
Ethanolic Extract ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Piper Betle ◽  
Refrigerated Storage ◽  
Betel Leaf ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

scholarly journals Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

2021 ◽  
Vol 58 (3) ◽  
pp. 870-883
Author(s):  
Eleni Assanti ◽  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas
Keyword(s):  
Shelf Life ◽  
Vacuum Packaging ◽  
Refrigerated Storage ◽  
Life Evaluation

scholarly journals Quanti-Qualitative Response of Swiss Chard (Beta vulgaris L. var. cycla) to Soil Amendment with Biochar-Compost Mixtures

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 307
Author(s):  
Angela Libutti ◽  
Anna Rita Rivelli
Keyword(s):  
Plant Growth ◽  
Beta Vulgaris ◽  
Interactive Effect ◽  
Organic Amendments ◽  
Experimental Conditions ◽  
Total N ◽  
Qualitative Response ◽  
Positive Effects ◽  
Swiss Chard ◽  
Two Factors

In recent years, soil addition with organic amendments, such as biochar and compost, has gained attention as an effective agronomic practice to sustain soil fertility, enhance plant growth and crop yield. Well known are the positive effects of compost on yield of a wide crop varieties, while both positive and negative responses are reported for biochar Therefore, the aim of the study was to verify the effect of biochar mixed with three types of compost on quanti-qualitative response of Swiss chard (Beta vulgaris L. cycla), a leafy green vegetable rich in dietary antioxidants, largely consumed worldwide. A factorial experiment in pots with two factors, including biochar (without biochar and with biochar from vine pruning residues) and compost (without compost, with compost from olive pomace, with vermicompost from cattle manure, and with compost from cattle anaerobic digestate), was setup. Two growth cycles were considered, and a set of quantitative (height of plants, number, area and fresh weight of leaves) and qualitative parameters (carotenoids, chlorophyll, total N, and NO3−content of leaves) were analyzed. Biochar decreased plant growth and NO3− leaf content; on the contrary, it increased total N leaf content, while compost improved all the considered parameters. The interactive effect of biochar and compost was evident only on total N and NO3− leaf content. In our experimental conditions, the compost showed to be the best option to improve Swiss chard growth and increase the content of phytopigments, while the biochar-compost mixtures did not produce the expected effect.

Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts

2004 ◽  
Vol 85 (1) ◽  
pp. 19-26 ◽  
Author(s):  
Young-Hee Pyo ◽  
Tung-Ching Lee ◽  
Logan Logendra ◽  
Robert T. Rosen
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beta Vulgaris ◽  
Swiss Chard

Sensory and biochemical changes in Swiss chard (Beta vulgaris) during blanching

LWT ◽  
2005 ◽  
Vol 38 (7) ◽  
pp. 772-778 ◽  
Author(s):  
M.V. Agüero ◽  
J. Pereda ◽  
S.I. Roura ◽  
M.R. Moreira ◽  
C.E. del Valle
Keyword(s):  
Beta Vulgaris ◽  
Biochemical Changes ◽  
Swiss Chard
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