Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder

Jeong, Chang-Hwan; Lee, Sol-Hee; Kim, Hack-Youn

doi:10.3390/polym14101940

Cited by 3 publications

(2 citation statements)

References 49 publications

(48 reference statements)

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“…TBARS were measured by the method described by Jeong et al (2022) . Dry-aged pork loin ham sample (10 g) was homogenized with 97.5 mL of DW and 200 μL of 0.3% BHT.…”

Section: Methodsmentioning

confidence: 99%

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Cho,

Kim

2023

Food Sci Anim Resour

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This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a w , CIE b*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

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“…TBARS were measured by the method described by Jeong et al (2022) . Dry-aged pork loin ham sample (10 g) was homogenized with 97.5 mL of DW and 200 μL of 0.3% BHT.…”

Section: Methodsmentioning

confidence: 99%

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Cho,

Kim

2023

Food Sci Anim Resour

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“…Dry walnut shell is the main waste material delivered from walnuts. Dry walnut shells comprise hemicellulose, cellulose and lignin and cellulose play essential role in bioplastic production [7,8]. Since the antioxidant and antimicrobial properties of edible packaging materials combined with active compounds increase, they can be used for storage of food products and increasing shelf life.…”

Section: Introductionmentioning

confidence: 99%

Development of Dry Walnut Shell Edible Film Plasticized with Glycerol and/or Sorbitol and Incorporated with Aloe Vera Gel and Lemon Essential Oil

Girgin

Tuğrul

2023

Period. Polytech. Chem. Eng.

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Edible packaging films produced from biomaterials are environmentally friendly, promising alternatives against synthetic plastics films. The aim of this study was to produce a low-cost edible film from waste dry walnut shell by casting method. Effects of the plasticizer type and concentration, lemon essential oil (LEO) and aloe vera gel (AVG) addition on edible films properties were investigated. Produced edible films characterization analysis were realized by Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Moisture content, water vapor transmission rate (WVTR), water solubility, swelling index, thicknesses and color parameters of the produced edible films were investigated. Moisture content of the films was decreased between 23.3–50.6% after LEO and AVG addition, except the moisture content of the film plasticized with 20% sorbitol was increased by 518%. WVTR of the films were increased between 8.7–72.3% after LEO and AVG addition due to the hydrophobic character of LEO. Glycerol plasticized edible films water solubility were decreased between 27.3–75.9%, sorbitol plasticized edible films water solubility were increased between 237.5–100.8% with LEO and AVG incorporation. The swelling index of C1 was reduced by 51.5%, C2 was reduced by 62.4%, C4 was reduced by 36.1%. The swelling index of the C3 was increased by 10.5%, C5 was increased by 21.5%. LEO and AVG addition increased to the film thickness maximum 79.2%. Total color changes (ΔE) of glycerol plasticized films were higher than sorbitol plasticized film. The edible film produced can be used in food packaging due to the appropriate physical and barrier properties.

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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Jeong

Lee

Yoon

et al. 2022

Foods

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This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.

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Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder

Cited by 3 publications

References 49 publications

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Development of Dry Walnut Shell Edible Film Plasticized with Glycerol and/or Sorbitol and Incorporated with Aloe Vera Gel and Lemon Essential Oil

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

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