scholarly journals Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Biljana Bodiroga ◽  
Ljubica Vasiljević ◽  
Dragan Vujadinović ◽  
Danica Savanović ◽  
Vladimir Tomović
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Freezing Rate ◽  
Freezing Process ◽  
Myofibrillar Proteins ◽  
Capillary Gel Electrophoresis ◽  
Sarcoplasmic Proteins ◽  
Meat Samples ◽  
H 20

Freezing rate significantly affects the quality of frozen meat and its biochemicalchanges. The loss of water from the cellular structure, which, under normal conditions,acts as a mechanical barrier between protein chains, causes spontaneousinteractions of proteins that result in their denaturation. In order to determinethe content of myofibrillar and sarcoplasmic proteins in meat samples, the sampleswere frozen at rates of 0.40, 0.90, and 1.25 cm/h for a storage period of 15 days.Protein content was analyzed by capillary gel electrophoresis and high-pressure liquidchromatography. During the freezing process, the protein chains were found tobe shortened so that myofibrillar proteins were between 20 and 50 kDa, whereassarcoplasmic proteins were between 20 and 100 kDa at all the freezing rates mentioned.The results of the analysis also show that the total number of sarcoplasmicproteins (freezing rate 0.90 cm/h; 20 proteins) was lower than the total numberof myofibrillar proteins (freezing rate 0.90 cm/h; 35 proteins), and the molecularweight for both types of protens was lower 50 kDa. Further research should bedirected towards extending storage time.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals The usefulness of sugar beets for biogas production in relations of the storage time and sugar content

2018 ◽  
Vol 44 ◽  
pp. 00114 ◽  
Author(s):  
Natalia Mioduszewska ◽  
Mariusz Adamski ◽  
Anna Smurzyńska ◽  
Jacek Przybył ◽  
Krzysztof Pilarski
Keyword(s):  
Sugar Beet ◽  
Storage Time ◽  
Fermentation Process ◽  
Biogas Production ◽  
Sugar Content ◽  
Storage Period ◽  
Methane Fermentation ◽  
Sugar Beets ◽  
Biogas Yield

The aim of the study was to evaluate the usefulness of sugar beet for biogas production, taking into account the duration time of storage and sugar content in the roots. The research has included analysis of methane and biogas yield of sugar beet. The relations between the sugar content in the roots and the length of storage period and the course of the methane fermentation process were determined. Sugar beets with sugar content of 17.6% and 19.6% were used for this experiment. In order to analyse the fermentation process, the fresh beets and the beets stored in flexible, hermetic tanks in the period of 43 and 89 days were used. Based on the analysis of the obtained results, it was found that the sugar content and the storage time of sugar beet roots can differentiate the production of biomethane and that it influences the methane fermentation process and the quality of the produced biogas.

Effect of an Antimicrobial Packaging on Postharvest Quality of Sweet Cherry

2012 ◽  
Vol 200 ◽  
pp. 249-253
Author(s):  
Xue Mei Yu ◽  
Wen Cai Xu ◽  
Dong Li Li
Keyword(s):  
Fungal Pathogens ◽  
Storage Time ◽  
Sweet Cherry ◽  
Storage Period ◽  
Postharvest Quality ◽  
Postharvest Diseases ◽  
Antimicrobial Packaging ◽  
Sweet Cherries ◽  
Postharvest Treatment

Sweet cherry shows a limited storage time mainly due to incidence of decay and a fast loss of sensory quality of the fruit. Sweet cherries may be damaged seriously by fungal pathogens for a long storage period. For the control of postharvest diseases, the use of chemicals as fungicides has been applied to sweet cherries. In this paper, a kind of antimicrobial packaging, based on our patent , which can release SO2fungicide has been used as postharvest treatment to protect the sweet cherry quality. Cherries quality during storage was determined, and results suggest that SO2 fungicide packaging showed benefits in terms of lower weight loss, lowerSuperscript textdecay rate and maintenance of fruit firmness compared with the control one.

scholarly journals The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)

2019 ◽  
pp. 228-235
Author(s):  
Danica Savanovic ◽  
Radoslav Grujic ◽  
Jovo Savanovic
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Freezing Rate ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Physico Chemical ◽  
Meat Samples ◽  
Water Holding

The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice formation and lead to a change in meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on the physicochemical properties of pork meat (M. Longissimus dorsi). The meat samples were frozen at 10 different rates and after 24 hours of storage at -18?C, thawed at +4?C. Samples frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content was recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate 1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significantly (p<0.05) affected the increase in the pH value (from 5.41 to 5.72). By measuring water holding capacity (WHC) the least amounts of released liquid (2.27 cm2 and 2.23 cm2) were recorded at higher freezing rate (1.00 cm/h and 1.43 cm/h, respectively). The highest thawing loss was determined in pork samples frozen at slower rate (0.23 cm/h) (3.61%).

scholarly journals Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2666
Author(s):  
Renata Stanisławczyk ◽  
Mariusz Rudy ◽  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Jagoda Żurek
Keyword(s):  
Malic Acid ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Horse Meat ◽  
Yellow Color ◽  
Processing Plants ◽  
Meat Samples ◽  
Young Horses

The present study analyzed the influence of horse age, substances used for marinating, and frozen storage on the quality of horse meat. It was conducted on the samples of the longest thoracic muscle, obtained from 12 carcasses of horses (aged 4–7 and 8–12 years). Among the analyzed samples, a higher fat content (p < 0.05) was found in the meat obtained from the carcasses of older horses. The pH value of the meat samples was influenced by the treatment applied (p < 0.05). Of the substances used for marinating, malic acid caused a decrease in the pH of the meat obtained from young horses (p < 0.05). A similar effect was observed with the addition of phosphates to malic acid-marinated meat. On the other hand, the use of phosphates for marinating resulted in an increase in the pH of the meat obtained from older horses (p < 0.05). The substances used for marinating the horse meat did not significantly affect the reduction in cutting force values. Furthermore, the values of shear force, hardness, stiffness, gumminess, and chewiness of the meat increased with horse age (p < 0.05). An influence on the color parameters a* and b* of the meat was found for the interaction between age, storage period, and the type of treatment (p < 0.05). The use of lactic acid and malic acid for marinating the meat of young horses caused a decrease in the proportion of red color (4.67 and 3.43) and an increase in the proportion of yellow color (3.81 and 1.71), especially after 3 months of freezer storage. All the substances used for marinating (except for phosphates) were associated with higher (p < 0.05) thermal and forced drips of meat from the carcasses of both young and older horses during each storage period, in comparison to the control. The interaction between age and the type of treatment had an influence on the tenderness and juiciness of the horse meat (p < 0.05). In sensory evaluation, it was noted that the interaction between age and the treatment procedure influenced the tenderness and juiciness of the meat samples (p < 0.05). There is still a need for further research to increase knowledge regarding how to improve the quality of horse meat, and ultimately increase the demand from consumers and meat processing plants.

scholarly journals Effect Of Curing On The Quality Of Beef And Buffen

1970 ◽  
Vol 38 (1-2) ◽  
pp. 92-101
Author(s):  
R Islam ◽  
MM Hossain ◽  
S Akhter ◽  
MA Malek
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Quality Parameters ◽  
Ether Extract ◽  
Extract Content ◽  
Cured Meat ◽  
Meat Samples ◽  
The Relationship

123456The study was conducted to investigate the effect of curing on the quality of beef and buffen and also to find out the relationship between the quality of beef and buffen with their storage time. Six treatments of which three from beef were taken as dry salt cured beef (A), dry sugar cured beef (A), brine cured beef (A) and three from buffen as dry salt cured buffen (A), dry sugar cured buffen (A) and brine cured buffen (A). These samples were cured at room temperature for 10 days and then dried. The dried sample was stored for 120 days and analyzed on first day, 30th day, 60th day and 120th day. The quality of cured meat samples were studied by chemical analysis. All the samples were acceptable up to the end of the storage time. Dry matter, ash, crude protein and ether extract of all the samples decreased gradually with elapse of storage time. The initial (0 day) dry matter, ash, crude protein and ether extract content of the samples were ranged from 98.00-99.10%, 13.07-15.33%, 75.01-81.07% and 3.70-5.50%, respectively and at the end of 120 days of storage the dry matter, ash, crude protein and ether extract content of the samples ranged from 89.50-90.50%, 12.80-14.802%, 73.68-74.97% and 3.35-4.25%, respectively. Statistical analysis indicated that with the elapse of storage time quality parameters of meat samples decreased significantly (P<0.01). Quality parameters also varied among the samples. A significant difference exists in species when considering the value of fat. The relationship between the quality of beef and buffen shows that dry matter and crude protein are highly significant (P<0.01), ether extract is significant (P<0.05) and ash was statistically not significant with their storage times. Although the values are non significant, the loss of protein was lower in brine cured meat than other sample. It may be concluded that, brine curing could be a useful technique for beef and buffen preservation. DOI: http://dx.doi.org/10.3329/bjas.v38i1-2.9917 BJAS 2009; 38(1-2): 92-101

Sign in / Sign up

Export Citation Format

Share Document