Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices

Reddy, G.V. Bhaskar; Sen, Arup; Nair, Pramod N.; Reddy, K. Sudhakar; Kondaiah, N.

doi:10.1016/j.meatsci.2013.04.016

Cited by 49 publications

(44 citation statements)

References 33 publications

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“…Addition of grape seed extract at 0.1% enhanced the shelf life of restructured mutton slices, which can be stored up to 28 days under refrigeration (Reddy et al, 2013). Restructured mutton slices prepared using grape seed extract had superior sensory scores when compared with butylated hydroxyanisole (BHA) during refrigerated storage under aerobic and vacuum conditions (Reddy et al, 2013).…”

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

“…Restructured mutton slices prepared using grape seed extract had superior sensory scores when compared with butylated hydroxyanisole (BHA) during refrigerated storage under aerobic and vacuum conditions (Reddy et al, 2013). Addition of grape seed extract (0.1%) significantly reduced the total psychrophilic count and coliform counts in aerobic and vacuum packaged restructured mutton slices during refrigerated storage for 14 days and 28 days respectively (Reddy et al, 2013). Restructured Mutton Slices (RMS) added with 0.1% grape seed extract had significantly lower TBARS values, free fatty acid values than control and RMS added with butylated hydroxyanisole in both aerobic and vacuum packaging methods during refrigeration temperature (4±1°C) (Reddy et al, 2013).…”

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

“…One such relatively new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings which is also most economical (Anandh et al, 2011;Dutra et al, 2012;Sharma et al, 2013). The increasing demand for convenient foods has led to the expansion in the variety of ready-to-eat meat products including restructured meat products (Sen, 2013;Reddy et al, 2013;Gadekar et al, 2014). Restructuring has been developed as a method for transforming lower value cuts and trimmings into products of higher value and considered as a way to expand the potential of muscle foods in the market (Najeeb et al, 2015a, b).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Aunque la cantidad de compuestos fenólicos que se puede obtener a partir de los residuos es aparentemente baja, es de tener en cuenta que este tipo de compuestos se comercializan con base en la actividad o el beneficio que tienen en la salud. Las Sm de uva son ampliamente reconocidas por tener efectos benéficos en la salud, debido a que contiene altas concentraciones de compuesto fenólicos, vitamina E y ácido linoléico [19]. Estudios han demostrado que los extractos de uva tienen actividad contra el VIH por inhibición de la expresión y replicación del virus [20], anticancerí-gena [10] y como cardioprotector [21].…”

Section: Perspectiva De Los Compuestos Fenólicos De Uvaunclassified

Obtención de compuestos fenólicos a partir de residuos de uva isabella (Vitis labrusca)

Salcedo¹,

González²,

Álzate³

2017

Biotecnol. sector agropecuario agroind

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Rapidly differentiating grape seeds from different sources based on characteristic fingerprints using direct analysis in real time coupled with time‐of‐flight mass spectrometry combined with chemometrics

Song

Liao

Dong

et al. 2015

J of Separation Science

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The seeds of grapevine (Vitis vinifera) are a byproduct of wine production. To examine the potential value of grape seeds, grape seeds from seven sources were subjected to fingerprinting using direct analysis in real time coupled with time-of-flight mass spectrometry combined with chemometrics. Firstly, we listed all reported components (56 components) from grape seeds and calculated the precise m/z values of the deprotonated ions [M-H](-) . Secondly, the experimental conditions were systematically optimized based on the peak areas of total ion chromatograms of the samples. Thirdly, the seven grape seed samples were examined using the optimized method. Information about 20 grape seed components was utilized to represent characteristic fingerprints. Finally, hierarchical clustering analysis and principal component analysis were performed to analyze the data. Grape seeds from seven different sources were classified into two clusters; hierarchical clustering analysis and principal component analysis yielded similar results. The results of this study lay the foundation for appropriate utilization and exploitation of grape seed samples. Due to the absence of complicated sample preparation methods and chromatographic separation, the method developed in this study represents one of the simplest and least time-consuming methods for grape seed fingerprinting.

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Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices

Cited by 49 publications

References 33 publications

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Obtención de compuestos fenólicos a partir de residuos de uva isabella (Vitis labrusca)

Rapidly differentiating grape seeds from different sources based on characteristic fingerprints using direct analysis in real time coupled with time‐of‐flight mass spectrometry combined with chemometrics

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