Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

Jridi, Mourad; Mora, Leticia; Souissi, Nabil; Aristoy, M‐Concepción; Nasri, Monçef; Toldrá, Fidel

doi:10.1016/j.foodcont.2017.07.041

Cited by 79 publications

(48 citation statements)

References 21 publications

(5 reference statements)

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“…This high inhibitory effect toward the formation of hydroperoxides might be ascribed to the antioxidant activity of NEO and oxygen‐barrier property of the edible coating. Similar findings have been reported by Jridi et al () and Vital et al ().…”

Section: Resultssupporting

confidence: 92%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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Nutmeg (Myristica fragrans) seed was subjected to the hydro‐distillation method to extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial and antioxidant actions. A novel edible coating was then fabricated based on the sage seed mucilage (SSM) and NEO, to ameliorate the quality and shelf‐life of beef slices. The NEO‐loaded SSM coating was able to significantly decrease the population of total viable count, Escherichia coli, Staphylococcus aureus, psychrotrophic bacteria, and fungi. Moreover, lipid oxidation of beef slices was remarkably suppressed upon the application of bioactive NEO‐loaded SSM edible coating, as compared with the control by Day 6. The coated beef sample, especially NEO‐rich SSM coated ones perceived a higher consumer acceptance and firmness than the SSM coated and noncoated samples. The SSM edible coating containing NEO could therefore have the potential to control the growth of pathogenic microorganisms and lipid oxidation, and to improve the color stability and sensory properties of meat and meat products.

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Section: Resultssupporting

confidence: 92%

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

kiarsi¹,

Hojjati²,

Behbahani³

et al. 2020

Journal of Food Safety

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“…A significant increase in pH value of beef during refrigeration storage has been reported by Khan et al . The increase in pH can be ascribed to microbial or endogenous enzymes causing the protein to be decomposed into volatile bases such as ammonia and amine compounds …”

Section: Resultsmentioning

confidence: 87%

“…A significant increase in pH value of beef during refrigeration storage has been reported by Khan et al 29 The increase in pH can be ascribed to microbial or endogenous enzymes causing the protein to be decomposed into volatile bases such as ammonia and amine compounds. 7 TVB-N formed from protein degradation induced by the microbial or endogenous enzymes has been regarded as an index to evaluate the quality of meat. 30 The changes in TVB-N content of beef with storage time are shown in Fig.…”

Section: Ph Tvb-n and Tbars Analysismentioning

confidence: 99%

“…With the development of cold chain logistics technology, fresh chilled meat has become a popular form with consumers because of its good taste and nutrition . Although low temperature can suppress the growth and activity of microbes and enzymatic activity, spoilage still inevitably occurs in chilled beef during manufacture, transportation and storage, which leads to a deterioration in beef quality such as off‐flavors, discoloration and other physicochemical changes . Therefore, it is necessary to evaluate the quality of beef during chilled storage.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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“…Some natural plants extracts or polyphenols have been reported by many researches (Jridi et al, ; Pahila, Kaneda, Nagasaka, Koyama, & Ohshima, ; Turgut, Işıkçı, & Soyer, ) could retard lipid oxidation of meat, while the effect of natural plants extracts or polyphenols on flavor of meat is rarely reported. Rivas‐Cañedo et al () investigated the supplement of Vitamin E reduced levels of lipo‐oxidation compounds mainly by lowering 2‐heptanone and 1‐penten‐3‐ol content.…”

Section: Introductionmentioning

confidence: 99%

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Liu

Wang

et al. 2020

Food Science & Nutrition

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Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1‐octene‐3‐ol, hexanal, and methyl ketone, which attributed off‐odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish.

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Effects of active gelatin coated with henna (L. inermis) extract on beef meat quality during chilled storage

Cited by 79 publications

References 21 publications

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

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