Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

“…Unfortunately, nitrite addition can also result in the formation of carcinogenic, teratogenic and mutagenic N-nitrosamines due to its reaction with secondary or tertiary amines in meat proteins, unless antioxidant such as ascorbate is used to restrain the reaction (Li, Shao, Zhu, Zhou, & Xu, 2013). Since there is an increasing consumer's demand for natural products with less chemical additives (Messina, Bono, Renda, La Barbera, & Santulli, 2015), many attempts have been made to replace nitrite in the meat industry (Armenteros, Aristoy, & Toldr a, 2012;Djeri & Williams, 2014). However, only few substitutes have been used widely in meat products until now (Feng, Shao, & Chen, 2012).…”

Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method

“…Therefore, fractal dimension was employed to characterize the structural properties of tilapia muscle tissues in this study. Moreover, based on the variations in fractal dimension during storage, a viable method for shelf life prediction was established, (Mahto, Ghosh, Das, & Das, 2015;Messina, Bono, Renda, La Barbera, & Santulli, 2015). Compared to traditional methods, the proposed technique mainly focuses on the structural properties of food material.…”

Quality of ‘Manti’ (Meat-Filled Pasta Product) as Affected by Modified Atmosphere Packaging During Refrigerated Storage

“…The MAP treatments have residual O 2 (in M1 and M3) or low levels of O 2 (5% in M2) resulting in lower TBARS values compared to the control packages (C) which have about 20% O 2 in their headspace during the storage. A significant increase in TBARS value of meat in MA packages with higher O 2 during storage have been reported in several studies (Kennedy et al, 2004;Berruga et al 2005;Zakrys et al, 2008;Bornez et al, 2009;Esmer et al, 2011;Santos et al, 2015, Messina et al, 2015.…”