Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage

Yu, Hwan Hee; Kim, Yeon Jin; Park, Yeong Jin; Shin, Dong-Min; Choi, Yun‐Sang; Lee, Na‐Kyoung; Paik, Hyun‐Dong

doi:10.1016/j.meatsci.2020.108219

Cited by 23 publications

(16 citation statements)

References 47 publications

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“…A contrasting result was observed in VP samples, where values decreased from 6.6 to 5.8 significantly ( p < .05) till the 15th day and thereafter nonsignificantly ( p ˃ .05) till the end of the storage. The results corroborated with Yu et al (2020), who stated that the increase of pH in C is due to the production of NH 3 along with other volatile amines as the spoilage proceeds. The observed decrement in VP samples is due to metabolites of the microorganisms such as lactic acid or CO 2 mainly produced by growing LAB.…”

Section: Resultssupporting

confidence: 90%

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

Priyadarshini¹,

Majumdar²,

Maurya³

2022

Food Processing Preservation

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Value addition is an important component in nutritional security and the process creates a novel product beyond the existing or traditional technology, permitting better returns with enhanced shelf-life and moderated postharvest losses (Al Hinai & Jayasuriya, 2021). This technology is a key route for the effective exploitation of underutilized or low-cost fish resources. Surimi (wet concentrate of myofibrillar protein) is an intermediate product that is processed into a variety of fish-based products due to its remarkable gel strength and other functional properties. Because surimi is bland in taste, it permits different flavors to pervade easily and facilitates the innovation of seafood analog or imitation products (Priyadarshini et al., 2021). Sun et al. (2021) defined analog

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Section: Resultssupporting

confidence: 90%

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

Priyadarshini¹,

Majumdar²,

Maurya³

2022

Food Processing Preservation

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“…The cell numbers of C. perfringens were consistently approximately 2.5 log CFU/g regardless of the treatment or control groups until 9.5 h of stored at 19 • C; however, the storage of the control and 50 or 100 ppm GSE treated groups at 25 • C for more than 6 h resulted in fast growth rates of C. perfringens, showing 2-3 log CFU/g. GSE concentrations at 200 ppm inhibited the growth of C. perfringens stored at 19 and 25 • C. The active packaging system for the inhibition of food-borne pathogens used mixed natural preservatives consisting of GSE (80 mg/m 2 ) with cinnamaldehyde (200 mg/m 2 ) and nisin (60 mg/m 2 ) was assessed for beef storage [57]. Active packaging showed lower counts of psychrotrophic and anaerobic bacteria compared to the control groups at 1-2 log CFU/g.…”

Section: Grapefruit Seed Extract (Gse)mentioning

confidence: 99%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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“…The VBN values of most samples were over the standard point (25 mg%) on day 10, while DFC2 showed VBN values over the standard point (25 mg%) on day 15. The increase in VBN is related to the hydrolysis of proteins to amino acids, peptides, biogenic amines, inorganic nitrogen, and the increasing contents of volatile bases due to enzymes and microorganisms during storage [ 45 ]. Thus, lower microbial growth might be expected in the DFC groups, particularly in the DFC2 group.…”

Section: Resultsmentioning

confidence: 99%

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

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Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

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Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage

Cited by 23 publications

References 47 publications

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

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