Traditional Meat Products: Improvement of Quality and Safety (original) (raw)
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the combined effect of protein based edible coating and vacuum packaging on the shelf-life of hot-smoked rainbow trout stored under refrigeration was investigated for a period up to 6 weeks. edible coatings were produced from the protein sources (soy protein isolates (SpI), concentrate whey protein isolates (wpI), egg white powder protein (ep), wheat gluten (wG), corn protein (Z), gelatin (G), collagen (co)) and from proteins of two different fish species (rainbow trout (rt) and Atlantic mackerel (Am)). Quality attributes monitored microbiological, sensory, chemical, color and texture parameters. based on both microbiological and sensory analyses, treatments co produced a shelf-life extension of 2-3 weeks.
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Nowadays, antimicrobial packaging materials is attracting remarkable attention as one of the preferred emerging technologies to prevent the development and spread of spoilage and pathogenic microorganisms via food foodstuffs. The aim of the present study was to incorporate Ziziphora clinopodioides essential oil (ZEO; 0 and 0.5%), apple peel extract (APE; 0 and 1%) and zinc oxide nanoparticle (ZnO; and 0.5%) into sauced silver carp fillet using three techniques including direct addition, edible coating and composite film based on sodium alginate-carboxymethylcellulose (SA-CMC) to increase the shelf life (microbial, chemical and sensory properties) and inhibit the growth of Listeria monocytogenes during refrigerated storage over a period of two weeks. The fillet coated with ZEO 0.5%+APE 1%+ZnO 0.5% significantly exhibited the lowest bacterial population for the entire of storage period (P<0.05). All treated samples tended to retard the increases in total volatile base nitrogen, trimethyl-amine nitrogen, pH and peroxide value. ZEO 0.5%+APE 1%+ZnO 0.5% and ZEO 0.5%+APE 1% showed the best sensory attributes (odor, color and overall acceptability). It can be concluded that the SA-CMC coatings or films enriched with ZEO 0.5%+APE 1%+ZnO 0.5% and ZEO 0.5%+APE 1% can be used as appropriate active packaging materials to preserve sauced silver carp fillets.
Application of edible coating for improving meat quality: a review
2013
Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by battered and breaded products during frying. This paper reviews the application of various types of lipid, polysaccharide and protein-based edible coatings, as well as multicomponent edible coating systems, on meats, poultry, and sea foods.
Foods
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about...
Study on the quality of fish products based on different preservation techniques: a review
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This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.
Fleischwirtschaft International: Journal for Meat Production and Meat Processing, 2013
The present study investigated the effect of protein coatings soy protein (M1), whey protein (M2), egg powder protein (M3), wheat gluten (M4), zein (M5), gelatine (M6), coIlagen (M7), fish protein (M8 and M9) and vacuum packaging (VP) on the quality and shelf life of sea bass stored at 2 'C for 32 days. Among the protein coatings examined in the present study, the treatment gluten+VP and fish protein+VP were the most effective against the growth of psychrotrophic, anaerobic bacteria. At the end of storage, the coated samples with gluten and fish proteins + VP exhibited the Iowest total Volatile base nitrogen (TVB-N) and trimethylamine (TMA-N) contents. Protein based coating treatment did not affect colour and textural quaIities. The chemicaI analysis (TVB-N and TMA-N) and sensory analysis correlated went with the microbiological analysis, indicating a shelf life of approximately 9 and 10 days for control, M2 and M1, 13 days for M3, M5 and M6,24 days for M7, 28 days for M4 and 29 days for M8 and M9 samples. Gluten and fish protein coating can be an alternative way to improve the shelf life of raw fish and fish products.
Effect of heat treatment and packaging systems on the stability of fish sausage
Revista Brasileira de Zootecnia, 2013
The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS) values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.
Trends in meat and meat products packaging – a review
The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.
Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display
Foods, 2021
The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher...
Food and Bioprocess Technology, 2022
This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.