Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

Kaewprachu, Pimonpan; Osako, Kazufumi; Benjakul, Soottawat; Suthiluk, Phunsiri; Rawdkuen, Saroat

doi:10.1016/j.foodcont.2017.04.014

Cited by 73 publications

(51 citation statements)

References 43 publications

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“…In 2017, Kaewprachu et al . showed that control, VP, and myofibrillar protein film treatments exceeded the acceptable limit on days 3, 6, and 12, respectively . The difference in the level of TVB‐N content between the control sample and the other treatments was significant ( P < 0.05) over the whole storage time.…”

Section: Resultsmentioning

confidence: 99%

“…The maximum acceptable TVB-N level in rainbow trout is 25 mg N per 100 g, and according to the TVB-N results in CzVEe1%, CzVEm1%, CzVEe2%, and CzVEm2% samples, this level was not exceeded during the entire 12 days of refrigeration. In 2017, Kaewprachu et al showed that control, VP, and myofibrillar protein film treatments exceeded the acceptable limit on days 3, 6, and 12, respectively 41. The difference in the level of TVB-N content between the control sample and the other treatments was significant (P < 0.05) over the whole storage time.…”

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confidence: 99%

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Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

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“…Yang et al reported that pork meat wrapped with film incorporated with distilled dried grain protein and green tea extract had the lowest TBARS value during storage at 4°C for 10 days. Kaewprachu et al reported that tuna slice wrapped with myofibrillar protein film containing catechin‐Kradon had lower TBARS value than the control sample (without wrapping) when stored at 4 ± 1°C for 10 days. The lipid oxidation in meat can be caused by autoxidation, peroxidase, and lipoxygenase .…”

Section: Resultsmentioning

confidence: 99%

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

et al. 2018

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The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use.

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“…PV was measured via the method described by Kaewprachu, Osako, Benjakul, Suthiluk, and Rawdkuen (2017). The results were expressed in meq active oxygen/kg sample.…”

Section: Pv Measurementmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

Cited by 73 publications

References 43 publications

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

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