Effect of gelatin-based active coatings formulated with rosemary extract on quality of cold stored meatballs

Torusdağ, Gülşen; Gümüş, Sümeyra; Boran, Gökhan

doi:10.1590/fst.27421

Cited by 6 publications

(5 citation statements)

References 30 publications

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“…In the control group, these values were determined as 155.18 and 148.75 (N/mm 2 ), respectively. Torusdağ et al [36] reported that gelatin-based rosemary extract containing edible coatings reached lower chewing and stickiness values in beef patties compared to the control group after 10 days of storage, just like our result. In another study [37], the application of an edible coating enriched with antioxidant and antimicrobial substances to fish fillets at the end of storage, unlike our study, was determined to have the highest springiness.…”

Section: Resultssupporting

confidence: 86%

Effect of Althaea rosea flower gum loaded with Thymbra spicata (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

Baran

2023

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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The aim of this research is to determine the effect of Althaea rosea flower gum loaded with Thymbra spicata essential oils coating on packaged beef patties during cold storage. For this purpose, samples were evaluated in terms of pH, color, thiobarbituric acid reactive substances (TBARS), and microbiological properties. In addition, texture profile analysis (TPA) was performed to evaluate the textural properties of the beef patties. The essential oil treatment to the beef patties had a significant effect (p<0.05) on the pH values at the end of storage. The coating significantly affected the L* (lightness), a* (redness) and b* (yellowness) values (p<0.05). A similar situation was also found for lipid oxidation (1.00 µmol MDA (g). The coated samples with essential oil-treated had the lowest values of total aerobic bacteria (3.29 log CFU/g), yeast and mold (2.99 log CFU/g), lactic acid bacteria (2.23 log CFU/g), and total psychrophilic bacteria (2.58 log CFU/g). While the effect of the coating on the adhesiveness, gumminess, and chewiness values of the beef patties at the end of storage was significant (p<0.05), it did not affect other textural properties. Current research has shown that Althaea rosea flower gum can be used in edible coatings and, when fortified with Thymbra spicata essential oil, can be used in muscle foods for preservation and shelf-life extension.

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Section: Resultssupporting

confidence: 86%

Effect of Althaea rosea flower gum loaded with Thymbra spicata (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

Baran

2023

Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

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“…Meanwhile, proteases that can decompose the muscle protein of crayfish were secreted to further promote the deamination and decarboxylic reaction of amino acids in crayfish meat, thereby producing ammonia, amine, and other alkaline nitrogen-containing substances. Accordingly, TVB-N content continued to increase (Torusdağ et al, 2022;Kuswandi et al, 2011). With increased temperature, TVB-N content significantly increased (P < 0.05).…”

Section: Tvb-n In Crayfish Meat During Storagementioning

confidence: 89%

Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

et al. 2023

Food Sci. Technol

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This study aimed to explore the influences of cobalt-sourced irradiation on the meat quality and storage stability of Procambarus clarkii. Pieces of tail meat of P. clarkii were processed, boiled, and packed in transparentretort pouchs and then exposed to 1.25, 3.32, 5.30, and 7.24 kGy). Changes in meat indices such as pH, total plate count, and total volatile base-nitrogen (TVB-N), texture properties, were investigated. After irradiation at the optimum irradiation dose, crayfish meats was stored at 0, 4 and 8 °C respectively, samples were collected for determinations at 0, 3, 6, 9 and 12 days. With increased irradiation dose, the total plate count in meat significantly decreased, whereas TVB-N greatly increased (P < 0.05). The irradiation dose of 3.32 kGy can realize both sterilization effect and maintain the quality of crayfish meat to the maximum extent. Total plate count and TVB-N in crayfish meat slowly grew at a storage temperature of 0 °C, their contents reached or approached the edible threshold by 9 th day of storage, thereby prolonging the shelf life to 9d. Research demonstrates that 3.32 kGy cobalt-sourced irradiation and 0 °C storage can provide some bacteriostasis to some extent and prolong the shelf life of boiled crayfish.

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“…During storage, a decrease in pH may be due to the accumulation of deaminated protein, organic acid, and microbial metabolites formed as a result of enzymatic activity and the growth of microorganisms. Microorganisms metabolize carbohydrates and other compounds present in meat to produce lactic acid and acetic acid which results in a decrease in the pH of the system [41]. The results showed that the decrease in pH of fish gelatin-incorporated meatballs was lower than the Control and Branded Meatballs.…”

Section: Phmentioning

confidence: 97%

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Khushboo

Kaushik

Widell

et al. 2023

Foods

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In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and −18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.

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Effect of gelatin-based active coatings formulated with rosemary extract on quality of cold stored meatballs

Cited by 6 publications

References 30 publications

Effect of <i>Althaea rosea</i> flower gum loaded with <i>Thymbra spicata</i> (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

Effect of <i>Althaea rosea</i> flower gum loaded with <i>Thymbra spicata</i> (Zahter) essential oil coating on shelf life and quality of beef patties (Koefte) during cold storage

Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

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