scholarly journals Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor

Gels ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 21
Author(s):  
Haoxin Li ◽  
Renrun Tang ◽  
Wan Aida Wan Mustapha ◽  
Jia Liu ◽  
K. M. Faridul Hasan ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Composite Coating ◽  
Room Temperature ◽  
Meat Products ◽  
Storage Period ◽  
Control Group ◽  
Fish Gelatin ◽  
Gelatin Coating ◽  
Color Texture

Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically during storage at 25 °C for weight loss, color, texture (springiness, chewiness, cohesiveness, gumminess, and hardness), microstructure, odor (electronic nose), taste (electronic tongue), volatile flavor substance, and taste ingredients. The results suggested that ginger essential oil (GEO) gelatin coating and gelatin coating can effectively inhibit the loss of water dispersion and slow down the oxidation reaction, coating treatments could significantly (p < 0.05) retarded the weight loss of pork slices, with values of 20.19%, 15.95%, 13.12% for uncoated, gelatin coated, and GEO-gelatin coated samples during 24 h of storage, respectively. Compared with control group, the color, texture, smell, and taste evaluations demonstrated that coating treatments had improved sensory and texture attributes during the storage period. Furthermore, the comprehensive results from the physical property assays (especially the texture), morphological assay and volatile odor assays showed that the GEO-fish gelatin composite coating had better preservation effect on pork flavor than the fish gelatin coating. The study suggests that the gelatin composite coating could be developed as a prospective active packaging to preserve pork meat at room temperature.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Biocontrol of Pear Postharvest Decay by Kombucha

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Junping TAN ◽  
Xian ZHOU ◽  
Shuiyuan CHENG ◽  
Zexiong CHEN ◽  
Yuanyuan GOU ◽  
...  
Keyword(s):  
Weight Loss ◽  
Electric Conductivity ◽  
Room Temperature ◽  
Loss Rate ◽  
Economic Benefits ◽  
Control Group ◽  
Pear Fruit ◽  
Weight Loss Rate ◽  
Post Harvest ◽  
Mda Content

Kombucha is sweetened, slightly alcoholic, and lightly effervescent tea drink. Its acidity inhibits the growth of harmful bacteria. Here, we studied effect of kombucha on post-harvest preservation of pear. The Hosui pears were soaked with the kombucha for 15 minutes, and in distilled water as the control, respectively. Superoxide dismutase (SOD), peroxidase (POD), malondialdehyde (MDA), hydrogen peroxide (H2O2), proline content, electric conductivity, weight loss rate and good fruit rate in pear were measured during storage at room temperature. The results showed that the kombucha could effectively prolong the storage time of pear fruit. The fruit quality of the treated group was 1.5 times higher than that of the control pear fruit when stored at room temperature for 18 days. The weight loss rate, MDA content and electric conductivity of the treatment group were lower than those of the control group during the whole storage period, indicating that kombucha can inhibit the transformation of polysaccharides such as starch and pectin, and delay the degradation of nutrients in the fruit, resulting in a decrease in weight loss rate, inhibition of membrane lipid peroxidation, reducing MDA content, electric conductivity, maintaining cell membrane stability, delaying pear fruit senescence. Kombucha can inhibit the content of H2O2 and proline, increase the activity of POD and SOD increase the storage stability of fruits. The purpose of this study was to elucidate the physiological mechanism of post-harvest preservation of pear by kombucha. The use of kombucha can prolong the supply period of pear, increase economic benefits and expand the market of pear.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage

2021 ◽  
Vol 910 (1) ◽  
pp. 012053
Author(s):  
Rabeea M. Mahmood ◽  
Amera Mohammed Saleh ◽  
Saleh Abed Al Wahed Mahdi
Keyword(s):  
Ascorbic Acid ◽  
Cold Storage ◽  
Meat Products ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Soy Sauce ◽  
Control Group ◽  
Fat Percentage ◽  
Moisture Percentage

Abstract This study was designed to investigate the effects of soy sauce and some other antioxidants on some of important meat and meat products properties in cold storage conditions. Five treatment were demanded. Control group without any kind of adding. NaCl treatment with adding 10% NaCl solution. SS treatment with adding 10% soy sauce solution. NaCl+SS treatment with adding 5% NaCl+5%soy sauce solutions. And the last SS+Asc treatment with adding 10% soy sauce solution+0.05% ascorbic acid. samples in all treatment divided to groups and been exposed to five storage period (0,3,6,9,12) days at 4oc. to study the effect of treatments and storage periods on twelve properties (pH, WHC, Drip loss, Mb concentrations, TVN, TBA, P.V, FFAs, moisture percentage, protein percentage, fat percentage and ash percentage). The results showed a benefit in all studied properties related with using soy sauce with or without ascorbic acid. These natural antioxidant material may be considered as an effective natural antioxidants and good replacement instead of synthetic types.

scholarly journals Postharvest quality of hydroponic strawberry coated with chitosan-calcium gluconate

2020 ◽  
Author(s):  
Mai Sao Dam ◽  
Xuan Thi To ◽  
Quoc Tan Pham Le ◽  
Lien Le Phuong Nguyen ◽  
László Friedrich ◽  
...  
Keyword(s):  
Weight Loss ◽  
Calcium Gluconate ◽  
Control Sample ◽  
Fungal Growth ◽  
Storage Period ◽  
Solid Content ◽  
Postharvest Quality ◽  
Control Group ◽  
Soluble Solid Content ◽  
Soluble Solid

AbstractThe aim of this study was to evaluate the effect of edible coating on hydroponic strawberry during storage. Strawberries were coated with either 1% or 1.5% chitosan (CS) or with solution containing 1.5% chitosan and 0.5% calcium gluconate (CaGlu). After treatment, samples were stored at 10 °C, RH 90% for 10 days. The weight loss, soluble solid content, firmness, surface color, pH, and percentage of decay were evaluated each day during the experiment. It was observed that coating extended the postharvest life of hydroponic strawberry compared to control. Fungal growth occurred on control group at the 5th day and fruit treated with 1% CS at the 8th day of the storage period, whereas no visible sign was detected for other treatments. Soluble solid content and pH showed only minor change for all samples. Weight loss of coated fruit was below 6% after 10 days of storage, whereas the weight loss of control samples was around 10% at the end of measurement. Moreover, coating could maintain the firmness of strawberry compared to the control. The combination of chitosan and calcium gluconate showed the potential for prolonging the storage period of hydroponic strawberry till 10 days without decay, whereas the control sample had more than 60% of rotted fruit.

scholarly journals Effects of Storage Conditions on Postharvest Qualities in Garlic Bulbs (Allium sativum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 805C-805
Author(s):  
Sun-Tay Choi ◽  
Ro-Na Bae* ◽  
Dae-Sung Chung ◽  
Seung-Koo Lee
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Pyruvic Acid ◽  
Room Temperature ◽  
Allium Sativum ◽  
Storage Period ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Atmosphere Storage ◽  
And Storage

To investigate quality changes of garlic associated with cultivars and storage conditions, northern type `Seosan' and sub-tropical type `Daeseo' garlics were stored at controlled atmosphere (O2 3%, CO2 5%, -1 ± 1°C) condition, low temperature (-1 ± 1°C), and room temperature (20 ± 5°C). The rate of sprouting, weight loss, enzymatic pyruvic acid content, and degree of greening in crushed garlic were determined during storage. The rate of sprouting was higher in `Daeseo' than in `Seosan' garlic in all storage conditions. Sprouting was effectively suppressed in low temperature and controlled atmosphere storage. Weight loss in `Daeseo' garlic was higher than in `Seosan' garlic. Enzymatic pyruvic acid (EP) contents increased for 3 months storage period, and then decreased gradually as the storage period was prolonged at room or low temperatures. However, EP content decreased dramatically during storage under CA condition in both cultivars. When garlic bulbs were crushed, greening appeared in the garlic stored at low temperature for more than one month. However, greening did not occur in the crushed garlic bulbs stored in CA condition.

scholarly journals Potential of wild oregano essential oil in control of Monilinia rot on stored sweet cherry fruits

2021 ◽  
Vol 26 (4) ◽  
pp. 2779-2787
Author(s):  
JELENA KALAJDŽIĆ ◽  
BISERKA MILIĆ ◽  
ALEKSANDRA STANKOV ◽  
MLADEN PETREŠ ◽  
MILA GRAHOVAC ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vapor Phase ◽  
Room Temperature ◽  
Sweet Cherry ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Monilinia Laxa ◽  
Oregano Essential Oil ◽  
Perishable Goods ◽  
Fruit Skin

Sweet cherry fruits are perishable goods, and the fruit quality can additionally be affected by fungal diseases, primarily by Monilinia species. A promising method for fungal disease control in storage is the use of essential oils. Three different methods of wild oregano essential oil application were tested: incorporation (5% dilution), exposing to the vapor phase (0.08 and 0.16 µl/cm3), and fruit immersion in 5% dilution. Incorporation of essential oil showed the strongest inhibitory effect on Monilinia laxa in both tested cultivars (Regina and Karina). The vapor phase had the same effect on inhibition of Monilinia laxa at both concentrations on cold-stored fruits of cv. Regina after incubation at room temperature, while on cv. Karina, higher concentration showed a stronger inhibitory effect. The immersion in EO dilution caused phytotoxic changes on the fruit skin. Necrosis development rates significantly increased after the cold storage period terminated.

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals MODELS FOR THE PREDICTION OF QUALITY PARAMETERS OF TABLE EGGS STORED UNDER DIFFERENT CONDITIONS

2021 ◽  
Vol 23 (2) ◽  
pp. 179-184
Author(s):  
A. ESSIEN ◽  
L. EBOH ◽  
S. E. EMURASHE
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Predictive Ability ◽  
Storage Conditions ◽  
Percentage Weight Loss ◽  
Storage Duration ◽  
Percentage Weight ◽  
Haugh Unit

A total of 144 newly - laid eggs obtained from Lohmann Brown layers were distributed and stored under three storage conditions: room temperature, polythene bag/room temperature and refrigeration. Changes in Haugh unit, yolk ), index and percentage weight loss were evaluated between 0 and 14 days at intervals of two days each, Haugh unit, yolk index, and albumen have significantly (P>0.001), while percentage weight loss increased (P<0.001) with storage duration, Generally, quality on the parameters of refrigerated eggs were significantly (P<0.05) higher than those stored used in polythene bag or those stored open in the room o. Polythene-bagged eggs had the least percentage weight loss. Significant (P<0.001) storage method x storage duration interactions were obtained. Regressing the internal egg quality measurement (Y) over storage period (X) in simple linear Y = a +bx) or the exponential (Y = ab ). regression functions showed that the predictive ability measured as also the r2 - values was generally higher with the. exponential than the simple linear model. The predictive ability of each egg quality parameter was higher with the polythene - bagged eggs than  with other storage conditions. Using the simple linear prediction model, table eggs purchased randomly from retail egg shops had quality values of eggs that were about 4 - 11 days after lay prior to purchase.

The Influence on Storage Quality of Pleurotus Eryngii by 1-Methylcyclopropene Treatment

2014 ◽  
Vol 675-677 ◽  
pp. 1685-1690 ◽  
Author(s):  
Chun Yan Zhao ◽  
Li Wei Zhao ◽  
Yu Zhen Pi ◽  
Xi Wu ◽  
Fang Fei Ma
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Fruit Body ◽  
Storage Period ◽  
Pleurotus Eryngii ◽  
Control Group ◽  
Processing Conditions ◽  
Storage Quality ◽  
Weight Loss Rate

The paper is concerned with 1-MCP effect on post-harvest Pleurotus eryngii weight loss rate, polyphenol oxidase (PPO) activity and fruit body microstructure at different storage stage.The results showed that compared with control group, the weight loss rate and PPO activity were decreased by 5.94% and 37.38% ,and its microstructure had least change after 14d when treated with 0.3µL/L 1-MCP.The weight loss rate and PPO activity also decreased by 5.42% and 33.98% respectively with least change in fruit body microstructure after 14d when treated with 1-MCP for 24h. It proved that the optimal 1-MCP processing concentration is 0.3µL/L and the most appropriate processing time is 24h. These processing conditions slowed down the weight loss rate and browning level ,also reduced the change of fruit bodies microstructure and extended storage period

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