Oxidation–reduction potential and lipid oxidation in ready‐to‐eat blue mussels in red sauce: criteria for package design

Bhunia, Kanishka; Ovissipour, Mahmoudreza; Rasco, Barbara; Tang, Juming; Sablani, Shyam S.

doi:10.1002/jsfa.7738

Cited by 21 publications

(11 citation statements)

References 36 publications

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“…The pH value of samples decreased after treatment with lemon juice and vinegar, similar to results reported by others (Sallam et al, 2007;Cosansu et al, 2011;Cosansu et al, 2013). Bhunia et al, (2017), observed that a decrease in initial pH of blue mussels after treatment with red sauce (red tomato sauce, salt, and paprika).…”

Section: Resultssupporting

confidence: 89%

Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Tosun¹,

Alakavuk²,

Ulusoy³

2018

Aquatic Sciences and Engineering

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This study investigated the changes in quality of pasteurized mussels during storage at 4°C±1°C. Mussels (Mytilus galloprovincialis) were harvested from the Marmara Sea in March. The mussel flesh was packed with lemon juice, apple vinegar, finely chopped onion, salt, and black pepper. Then, all the packets were pasteurized (at 70°C for 8 min) and stored for 21 days at 4°C±1°C. Results showed that the contents of protein, fat, and ash of pasteurized mussels were significantly higher (p<0.05) than those of raw samples. The moisture content of mussels was significantly decreased (p<0.05) after heat treatment. The meat yield of pasteurized mussels was 10.42%. Sensory evaluation results indicated that the acceptability of pasteurized mussels at refrigerated storage was limited to 9 days. The TVB-N value of pasteurized samples exceeded the acceptability limit of 22-25 mg/100 g on the 9 th day. The TMA-N amount of pasteurized mussels remained lower than the acceptability limit during storage. The initial microbial load of the mussel samples reduced after the pasteurization process. This reduction was observed in the total mesophilic and psychrophilic bacterial count, with the yeast mold counts after pasteurization being 2.44, 2.07, and 2.37 log cfu/g, respectively.

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Section: Resultssupporting

confidence: 89%

Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Tosun¹,

Alakavuk²,

Ulusoy³

2018

Aquatic Sciences and Engineering

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“…There is no such relationship in the literature for ascorbic acid degradation rate with gas barrier properties. However, Bhunia et al () reported a relationship between the lipid oxidation rate constant and the OTR for pasteurized mussels in tomato sauce; and Zhang et al () reported a relationship between moisture permeation and WVTR for sterilized mashed potato. OTR range selected for the study was wide and representative of the commercially used films for pasteurized products.…”

Section: Resultsmentioning

confidence: 99%

“…Storage studies using a range of films with different barrier properties can inform the selection of appropriate films for products with a short shelf life. However, few storage studies have examined the effects of gas barrier properties of polymeric packaging material on thermally pasteurized products (Bhunia, Ovissipour, Rasco, Tang, & Sablani, ; Kim, Paik, & Lee, ).…”

Section: Introductionmentioning

confidence: 99%

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Sonar

Paccola

Al-Ghamdi

et al. 2019

J Food Process Engineering

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Quality of pasteurized products can be affected by the combination of temperature abuse and gas barrier properties, especially oxygen transmission rate (OTR), of packaging films. Carrot puree was thermally pasteurized (90 °C, 14 min) and stored in three different types of pouches (OTR—0.99 ± 0.05 [F‐1], 29.8 ± 1.38 [F‐30], and 80.9 ± 2.15 [F‐81] cm3 m−2 day−1) at different temperatures (4, 8, and 13 °C). Weight loss, pH, instrumental color, β‐carotene, and ascorbic acid were evaluated over a 100‐day storage period. Results show that film OTR and temperature had a significant (p < 0.05) effect on food quality and nutritional attributes. High‐barrier film (F‐1) retained quality, while low‐barrier film (F‐81) increased losses during processing and storage for all parameters tested. High‐barrier film demonstrated stable color values (a* and b*) and significantly (p < 0.05) higher retention of β‐carotene during storage period. Ascorbic acid retention varied from 0 to 89%, depending upon packaging type. Based on ascorbic acid degradation kinetics, activation energy and Q10 values ranged from 20.3–72.3 kJ/mol and 1.36–2.96, respectively. Practical applications Pasteurized food products have limited shelf life under refrigerated conditions. The shelf life of these products can be reduced by the combined effect of temperature abuse and gas barrier properties of packaging films. There is scarce information in the literature focusing on the shelf life studies of in‐pack thermally pasteurized products as a function of gas barrier properties. The selection criteria of films for pasteurized products are complex. Generally, higher the barrier properties needed higher is the cost of packaging. This study demonstrated the suitability of medium‐barrier films for in‐pack pasteurization; and combined effect of temperature abuse and gas barrier properties on the nutrient retention.

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“…The redox potential of meat is affected by its composition (amino acid, peptide, protein, reducing sugar, and salt content), temperature, packaging type, microbial activity, and, most impor-tantly, dissolved oxygen concentration. Furthermore, the additives that influence pH may also affect ORP values for muscle foods (Bhunia et al, 2017).…”

Section: Ph Aw and Orpmentioning

confidence: 99%

Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

Yılmaz,

Küçük,

Bilecen Şen

et al. 2024

Grasas aceites

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This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.

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Oxidation–reduction potential and lipid oxidation in ready‐to‐eat blue mussels in red sauce: criteria for package design

Cited by 21 publications

References 36 publications

Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Quality Changes of Thermal Pasteurized Mussels (Mytilus galloprovincialis) During Refrigerated Storage at 4±1°C

Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

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