Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

Masoodi, F.A.

doi:10.15406/jnhfe.2017.07.00240

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…Peetitungwong et al reported an a value range of 6.67-7.94 of pork meatballs prepared with rice bran flour and pea protein [20]. Mir et al reported an a value range of 4.09-6.50 for mutton meat balls during refrigeration [16]. Our results are similar to these previous studies.…”

Section: Emulsification Stabilitysupporting

confidence: 90%

“…The pH of the EPM was analyzed using a PL 700PV(s) pH tester (Great Tide Instrument Co., Ltd., Taipei, Taiwan) [12,15,16]. 10 g of sample with 90 mL of distilled water was blended for pH value analysis.…”

Section: Ph Value Analysismentioning

confidence: 99%

“…The L values were 54.87-59.20 for the EPM (Table5). Mir et al reported an L value range of 42.34-54.90 for mutton meatballs during refrigeration[16].…”

mentioning

confidence: 99%

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Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Huang,

Chou

2023

Journal of Food Processing and Preservation

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Taiwanese-style emulsified pork meatballs (EPM) (Kung-wan) are the most popular restructured ready-to-eat meat products in Taiwan. However, the quality of EPM is influenced by numerous factors, especially its nonmeat ingredients. Sorghum distillers grains (SDGs) are a byproduct of Taiwanese alcoholic liquor, kaoliang liquor brewing. SDGs have comprehensive nutrients and good processing properties. However, the application of SDGs in EPM has not been reported. For this purpose, we examined the quality of EPM containing SDGs in this study. EPM containing SDGs showed substantially higher hardness (2126.67 to 3515.50 gf), gumminess (1093.79 to 1532.19 gf), chewiness (395.43 to 501.16 mJf), and lower pH values (4.98 to 5.87) compared to those of control (1917.33 gf, 930.81 gf, 389.83 mJf, and 5.99) ( p < 0.05 ); however, EPM did not affect springiness or cohesiveness. Additionally, the control EPM exhibited the highest water-holding capacity (WHC) (94.87%), which did not markedly differ from those of 20% and 40% SDGs ( p > 0.05 ). The control EPM (0% SDGs) showed the lowest cooking loss (5.58%), water loss (3.67%), fat loss (1.31%), and L (54.29), a (4.23), and b values (12.62), which substantially increased with increasing SDGs addition ratios (7.42 to 35.16%, 4.27 to 15.30%, 1.31 to 9.73%, 54.87 to 59.20, 4.26 to 5.67, and 13.81 to 18.51). Therefore, sorghum distiller’s grains can replace potato starch for emulsified meat products such as tribute balls, and produce high-quality products, and promote the added value of SDGs.

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Section: Emulsification Stabilitysupporting

confidence: 90%

Section: Ph Value Analysismentioning

confidence: 99%

See 1 more Smart Citation

Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Huang,

Chou

2023

Journal of Food Processing and Preservation

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The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Abdullah

Buchtová

Ježek

2022

British Poultry Science

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Effectiveness of orange peel extract on the quality of minced beef during frozen storage

Nupur

Mazumder

Karmokar

et al. 2022

Food Processing Preservation

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Beef is susceptible to both microbiological and oxidative deterioration. Synthetic additives are often used to delay lipid oxidation and prevent microbial growth. However, their use is raising concerns due to negative health consequences. This study aimed to evaluate the effect of orange peel extract (OPE) on physicochemical, biochemical, and microbial properties of fresh and preserved minced beef. Minced beef was treated by 0.5% (P2), 1% (P3), and 1.5% (P4) of OPE (w/w), 100 ppm (w/w) of butylated hydroxytoluene (BHT, P5), control (P1) and stored at −18 ± 1°C for 60 days. Protein degradation and water‐holding capacity in minced beef were P4 < P5 < P3 < P2 < P1. The additions of OPE and BHT to the minced beef reduced free fatty acid, peroxide and thiobarbituric acid values. 1.5% OPE exhibited pH, color stability, and similar effect like BHT for controlling lipid oxidation and microbes. This study evinced that OPE has potentiality to be used as a natural antioxidant. Practical applications Nowadays, people are concerned about healthy diets. Food prepared using natural food additives is one of the major concerns of consumer. Diet‐related diseases namely, diabetics, hypertension, and obesity may prevent through healthy diet prepared by natural food additives. This study, therefore, aimed to use natural food additives to improve the shelf life of meat products. Orange peel, a by‐product of the orange juice industry, can be a good source of antioxidant. It is also an antimicrobial agent to satisfy consumer desires as natural food components and adding commercial value to orange by‐products. This study also provided some basic information required for polyphenol extraction from orange peel waste and its antioxidant properties. Considering the antioxidant and antimicrobial activity of orange peel extract (OPE) compared with butylated hydroxytoluene (BHT), OPE can be used to delay lipid oxidation and limit microbial growth to preserve and extend the shelf life of minced beef.

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Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

Cited by 3 publications

References 27 publications

Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Effectiveness of orange peel extract on the quality of minced beef during frozen storage

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