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Dilek NM, Babaoğlu AS, Unal K, Ozbek C, Pırlak L, Karakaya M. Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat. Br Poult Sci 2023:1-7. [PMID: 36607340 DOI: 10.1080/00071668.2022.2163616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
1. The purpose of the present research was to detect the efficacies of various vinegars (aronia, grape and hawthorn) used as marination solutions on the physicochemical, technological, textural and sensory properties of spent chicken meat. The pH, colour parameters, cooking loss, marinade absorption, yield, texture (TPA and MORS), characteristics via scanning electron microscopy (SEM) and sensory properties of marinated spent chicken samples were determined.2. Marination solutions used in the treatment groups were prepared with aronia, grape and hawthorn vinegars. The samples were agitated by hand to provide even dispersion of the solid ingredients in the marinades and were kept at 4°C for 24 h.3. The pH values of the samples were between 4.70 and 6.04. Marination with various marination solutions caused significant differences in terms of the a* and b* values of samples (P < 0.05). While marination with aronia vinegar decreased the b value of the samples, the use of grape and hawthorn vinegars in the marination solutions increased this value.4. Hardness and chewiness were the lowest in samples marinated with grape vinegar (P < 0.05) and were 135.14 and 48.79 N, respectively. As a result of marination with various vinegars, there was a significant (P < 0.05) decrease in the MORSF and MORSE values.5. Marinade absorption values decreased by marination with various vinegars. The highest yield values were found in the samples marinated with hawthorn vinegar (P < 0.05). The SEM indicated that marination with aronia, grape and hawthorn vinegar caused larger gaps between muscle fibres compared to the control samples.6. Samples marinated with vinegars had higher texture scores compared with the control. Consequently, the marination with vinegars such as aronia, grape and hawthorn has the potential to improve the technical and textural properties of spent chicken meat.
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Affiliation(s)
- N M Dilek
- Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey
| | - A S Babaoğlu
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
| | - K Unal
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
| | - C Ozbek
- Department of Plant and Animal Production, Sarayonu Vocational School, Selçuk University, Konya, Turkey
| | - L Pırlak
- Department of Horticulture, Agriculture Faculty, Selçuk University, Konya, Turkey
| | - M Karakaya
- Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
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Salman ASM, Hussain A, Sultana S, Bhattacharjee D, Jafor Bapary MA, Ahmmed MK, Islam J, Sayeed A. Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp ( Hypophthalmichthys molitrix). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- A. S. M. Salman
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Ashraf Hussain
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Soma Sultana
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Debarshi Bhattacharjee
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Department of Agricultural Sciences, Texas State University, San Marcos, Texas, USA
| | - Mohammad Abu Jafor Bapary
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
| | - Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, Dunedin, New Zealand
- Department of Fishing and Post-harvest Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh
| | - Jakiul Islam
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
- Faculty of Biology and Chemistry, University of Bremen, Bremen, Germany
| | - Abu Sayeed
- Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
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Cruz R, Pereira V, Pinho T, Ferreira IMPLVO, Novais C, Casal S. Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study. Foods 2022; 11:991. [PMID: 35407078 PMCID: PMC8997536 DOI: 10.3390/foods11070991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/21/2022] [Accepted: 03/22/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological, sensorial, physical and chemical stability was monitored daily by standard methodologies. Results show that the overall quality and safety are highly dependent on the sauce type. To preserve their full quality, sardines in brine and in vegetable oil should be consumed up to 1 day after opening, while sardines in tomato sauce were stable for up to 3 days, although none were considered nonedible up to the 7th day. Many parameters demonstrated statistical differences and correlations with storage, although they were not as decisive as sensory evaluation. This integrated approach should be adopted by the food industry and regulating authorities to provide information to consumers regarding the quality and safety of handled goods.
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Affiliation(s)
- Rebeca Cruz
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Vânia Pereira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Teresa Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
| | - Carla Novais
- UCIBIO/REQUIMTE, Laboratório de Microbiologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Susana Casal
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal; (V.P.); (T.P.); (I.M.P.L.V.O.F.); (S.C.)
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Rashidimehr A, Fazlara A, Zarei M, Pourmehdi M, Noshad M. Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-301-310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.
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Affiliation(s)
| | | | | | | | - Mohammad Noshad
- Agricultural Sciences and Natural Resources University of Khuzestan
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Wawire M, Tsighe N, Mahmud A, Abraha B, Wainaina I, Karimi S, Abdulkerim Z. Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.03.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Testa B, Lombardi SJ, Macciola E, Succi M, Tremonte P, Iorizzo M. Efficacy of olive leaf extract ( Olea europaea L. cv Gentile di Larino) in marinated anchovies ( Engraulis encrasicolus, L.) process. Heliyon 2019; 5:e01727. [PMID: 31193311 PMCID: PMC6526228 DOI: 10.1016/j.heliyon.2019.e01727] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/11/2019] [Accepted: 05/10/2019] [Indexed: 01/31/2023] Open
Abstract
In this study, the antimicrobial activity and the preservative properties of olive leaf extract (OLE) Olea europaea L. "Gentile di Larino" cultivar, were evaluated. The antibacterial activity was performed in vitro against spoilage bacterial strains: Pseudomonas fluorescens (ATCC 13525), Pseudomonas fragi (ATCC 4973), Pseudomonas putida (ATCC 17514), Brochotrix thermosphacta (ATCC 11509), Clostridium sporogenes (ATCC 11437), and Listeria innocua (ATCC 33090). About the preservative properties of OLE, they were evaluated in the marinating process of anchovy fillets. During the process have been determined the change of sensory characteristics and monitored these chemical parameters: pH, aw, salt content (% NaCl), thiobarbituric acid index (mgMA/Kg), total volatile basic nitrogen (mg/100g), and trimethylamine nitrogen (mg/100g). Moreover, were determined the spoilage bacteria on raw material, after 7 days and at the end of marination process, 22 days. The OLE exhibited an inhibitory effect against the bacteria tested. In marinated anchovy fillets, showed that the extract improves their shelf life without modifying the organoleptic characteristics of the product; this suggests that it could be considered in the food industry as a natural antioxidant and antimicrobial food additive.
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Affiliation(s)
| | | | | | | | | | - Massimo Iorizzo
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Campobasso, Italy
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Rodriguez M, Conte-Junior C, Carneiro C, Lázaro C, Mano S. Biogenic Amines as a Quality Index in Shredded Cooked Chicken Breast Fillet Stored Under Refrigeration and Modified Atmosphere. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12447] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M.B.R. Rodriguez
- Department of Food Technology; Laboratory of Physicochemical Control; Federal Fluminense University; Niterói Rio de Janeiro 24230-340 Brazil
| | - C.A. Conte-Junior
- Department of Food Technology; Laboratory of Physicochemical Control; Federal Fluminense University; Niterói Rio de Janeiro 24230-340 Brazil
| | - C.S. Carneiro
- Department of Natural Products and Food; Federal University of Rio de Janeiro; Rio de Janeiro Brazil
| | - C.A. Lázaro
- Department of Food Technology; Laboratory of Physicochemical Control; Federal Fluminense University; Niterói Rio de Janeiro 24230-340 Brazil
- Faculty of Veterinary Medicine; Universidad Nacional Mayor de San Marcos; Lima Peru
| | - S.B. Mano
- Department of Food Technology; Laboratory of Physicochemical Control; Federal Fluminense University; Niterói Rio de Janeiro 24230-340 Brazil
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Espina L, García-Gonzalo D, Pagán R. Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers. J Food Sci 2014; 79:S1575-83. [DOI: 10.1111/1750-3841.12529] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 05/02/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Espina
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - Diego García-Gonzalo
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
| | - Rafael Pagán
- Dept. de Producción Animal y Ciencia de los Alimentos; Facultad de Veterinaria; Univ. de Zaragoza; Miguel Servet 177 50013 Zaragoza Spain
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Núñez-Flores R, Castro A, López-Caballero M, Montero P, Gómez-Guillén M. Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1794-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Bertolini M, Romagnoli G. An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone). J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Fallah AA, Siavash Saei-Dehkordi S, Rahnama M. Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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