TBARS Values Research Articles

Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products

In this study, atmospheric cold plasma (CP) was applied to treat dried fish products at 65 kV and 60 Hz, and its effects on the composition associated with the physicochemical properties were investigated. The CP treatment for 5 min induced the fracture and contraction of fish muscle fibers and increased the microporous structure, and the moisture content of the samples reduced from 39.88 % to 37.88 %. Compared to the control group, the 5-min CP treatment decreased the puncture hardness from 10.42 to 8.43 N (p < 0.05), and increased the final rehydration ratio from 20.86 % to 28.84 %. In addition, the 5-min CP treatment increased cathepsin B + L by 58 %, and increased trichloroacetic acid (TCA) soluble peptides content by 12 % (p < 0.05), which indicated that CP contributed to protein degradation. Besides, the CP treatment also promoted lipid oxidation (TBARs value increased from 1.12 to 1.96 mg/Kg) and the production of dicarbonyl compounds (3-deoxyglucuronide and 2,3-butanedione were increased from 0.56 and 0.51–0.95 and 1.75 μg/g, respectively) (p < 0.05). In conclusion, CP is promising for improving storage stability, chewiness and rehydration of dried fish products, which associated with moderate protein degradation and lipid oxidation in fish muscle.

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated. It was found that using of cumin at different ratios in beef meatballs showed a significant (p &lt; 0.01) effect on pH, thiobarbituric acid reactive (TBARS) value, and total HAA. The cooking process significantly (p &lt; 0.01) affected the meatballs’ water content, pH, and TBARS values, while the cooking loss and total HAA content of meatballs were significantly (p &lt; 0.01) affected by cooking temperature. It was found that the cumin usage rate in meatballs increased the pH value, while it was found to decrease the TBARS value. As expected, the cooking process was associated with a reduction in water, while it was found to result in an increase in the pH and TBARS values. On the other hand, both cooking temperature and cumin addition to meatballs led to an increase in their total HAA content. Diverse samples exhibited detectable levels of IQx, MeIQx, MeIQ, and PhIP compounds. The presence of MeIQx compound was found in all samples, except for the control group cooked at 150 °C. Additionally, the use of 0.5% and 1% cumin in meatballs cooked at temperature of 250 °C had an inhibitory effect on MeIQx compound. Our results revealed that the incorporation of cumin in the meatballs resulted in an increase in the total HAA content, likely due to its prooxidant effect. However, it was found that the use of cumin at certain rates could reduce the formation of MeIQx compound with an antioxidant effect. However, in this study found that even if 100 g of meatballs with the highest concentration of total HAA were consumed, the maximum HAA exposure limit value (0–15 µg/day) was not exceeded.

Inhibitory effect of naringenin on Nε‐(carboxymethyl) lysine during cooking of meatballs

SummaryThe aim of this study was to determine the effect of naringenin (Ngn) on Nε‐(carboxymethyl)lysine (CML) inhibition during the cooking of meatballs. In addition, to determine the relationship of CML formation in meatballs with TBARS and pH. For this purpose, CML, TBARS, pH, and sensory analyses were performed by cooking the meatballs in which Ngn was added at different rates and storing them at 4 ± 1 °C for 16 days, by cooking them at 250 °C for 10 min at intervals of 4 days. The amount of CML in the meatballs was 13.74 ± 0.73–14.29 ± 0.56 on day 0 and between 15.24 ± 0.12 and 18.15 ± 0.43 μg g−1 on day 16. TBARS values of the meatballs were between 1.55 ± 0.21 and 1.78 ± 0.17 on day 0 and between 2.54 ± 0.28 and 3.28 ± 0.47 mg MDA kg−1 on day 16. It was determined that there was a difference between the groups containing Ngn and the control group in terms of smell and general taste on the 8th storage day and in the general taste on the 12th storage day. As a result, it was determined that the addition of naringenin to the meatball composition inhibited the formation of CML in the meatballs, slowed the oxidation rate, and did not adversely affect the sensory properties. Thus, it can be emphasised that adding naringenin to meatballs will add functional properties to meatballs and turn them into a more beneficial product for human health. This research provides valuable references and guidelines for the safety of fried foods based on the control of advanced glycation end products (AGEs).

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage.

The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO2 + 60% N2 (MAP1), 60% CO2 + 40% N2 (MAP2), and 90% CO2 + 10% N2 (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of Enterobacteriaceae in trout, and the degree of inhibition increased with increasing CO2 concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (H2S) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3.

The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage

The aim of present study was to investigate the influence of conventional freezing (CF, −18 °C), low-temperaturefreezing (LF, −40 °C), and ultra-low-temperature freezing (ULF, −80 °C) on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton (HGM) during frozen storage (0, 30, 60, 90, 120, 150 and 180 days). The TPC, TVB-N, and TBARS values increased significantly with prolonged storage, while the moisture content decreased (P < 0.05). Additionally, the concentrations of aldehydes, alcohols, ketones, acids, and alkenes decreased significantly as the storage duration increased. However, the concentrations of esters and heterocyclics increased (P < 0.05). Notably, at 30–180 days of storage, the TBARS and TVB-N values in ULF samples were significantly lower than those in CF and LF samples, while the moisture content was significantly higher (P < 0.05). Low field-nuclear magnetic resonance (LF-NMR) analysis showed that ULF decreased water migration and maintained the original texture characteristics of HGM during frozen storage. The ULF and LF groups had significantly higher levels of volatiles than the CF group (P < 0.05). The findings show that ULF, with its relatively rapid freezing rates, can still maintain the high quality of HGM after 180 days of frozen storage, contributing to quality control.

Mesobiliverdin IXα-enriched microalgae feed additive eliminates reliance on antibiotic tylosin to promote intestinal health of weaning piglets.

Weaning is a critical period in raising pigs. Novel animal feed additives that promote gut health and regulate immune function of piglets without antibiotics are needed. In this study, we aimed to test the ability of mesobiliverdin IXα-enriched microalgae (MBV IXα-enriched microalgae) to eliminate reliance on antibiotics to promote intestinal health in piglets. Eighty 28-day-old weaned piglets were randomly allocated to four groups each with fourreplicate pens and fivepiglets per pen. The dietary treatments were a basal diet as control (NC), basal diet plus 0.05% tylosin (PC), basal diet plus 0.1% or 0.5% MBV IXα-enriched microalgae as low (MBV-SP1) or high (MBV-SP2) dose respectively. All treated animals showed no significant differences in live weight, average daily gain and feed efficiency compared to control animals. Histological examination showed that MBV-SP1 and particularly MBV-SP2 increased the ratio of villus height to crypt depth in the jejunum and ileum compared to NC (p < 0.05). Similarly, tylosin treatment also increased villi lengths and the ratio of villus height to crypt depth in the jejunum and ileum compared to the NC (p < 0.05). MBV-SP1 and particularly MBV-SP2 reduced the levels of inflammatory cytokines interleukin-6 and tumour necrosis factor-alpha in the small intestine. MBV-SP2 and tylosin similarly reduced the lipid peroxidation marker (TBARS value) in the duodenum and ileum. In conclusion, feed supplementation with MBV IXα-enriched microalgae improved gut health by villus height and production of immunomodulators that correlated with down-regulated secretion of inflammatory cytokines.

Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs

The main objective of this study was to evaluate if high dietary levels of almond hulls could influence performance and meat oxidative stability in lambs. Twenty lambs, at an average body weight of 28.8 ± 0.30 (SD) kg, were divided into two experimental groups and fed ad libitum for 40 days either with a control diet (cereal-based concentrate, control group) or with a similar diet in which part of the cereals was replaced with 40% of almond hulls on a dry matter basis (AH40 group). Dietary AH did not affect dry matter intake but reduced final body weight, average daily gain, feed conversion ratio or carcass weight. In meat, TBARS values were lower (P < 0.001) in the AH40 group than in control group. The partial replacement of cereals with 40% almond hulls in the diet negatively affecting the growth parameters of the animals but can improve meat shelf-life by reducing lipid oxidation.

Chemical Composition and Antioxidant Activity of Clove Essential Oil and its Effect on Stability of Sesame Oil under Accelerated Condition

Background: Recently due to adverse effects of synthetic antioxidants, there has been a growing interest in the application of natural essential oil in vegetable oils. The present study investigated the chemical composition and antioxidant activity of clove essential oil (CEO) and its addition to sesame oil. Methods: composition and antioxidant activity of clove essential oil The CEO was prepared and analyzed by GC-MS. Then, total phenolic content (TPC), antioxidant activity and ferric reducing antioxidant power (FRAP) were determined. The CEO at different concentrations (0.02, 0.04, 0.06, and 0.08%) and TBHQ (0.02%) were added to sesame oil and samples were stored at 60 °C for 5 weeks. Peroxide value (PV), p-Anisidine value (p-AV), total oxidation (TOTOX) value and Thiobarbituric acid reactive substances (TBARs) were determined in sesame oil samples every week for 35 days. A total of 5 components including eugenol (96.25%), eugenol acetate (1.88%), trans-Caryophyllene (1.66%), α-humulene (0.16%), and caryophyllene oxide (0.06%) were determined as the main components of CEO. Results: The TPC of CEO was 345.95±7.85 mg GAE/g. Moreover, the antioxidant activity of CEO for DPPH (IC50) and FRAP methods was estimated 0.83 ± 0.11 mg/ml and 112.37±8.81 mM Fe2SO4. It was shown that peroxide, p-AV, TOTOX, and TBARS values of all sesame oil samples increased during 5 weeks of storage at accelerated conditions. TBHQ showed better function in preventing oil oxidation, but CEO had acceptable function especially in 0.08% concentration. Conclusion: The CEO in vegetable oil due to high phenolic content could retard lipid peroxidation. It could be mentioned that CEO could be considered as an alternative of synthetics ones in vegetable oils.

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

SummaryThis work aimed to determine the effect of sealing process at different internal temperatures on the cooking loss, lipid oxidation, textural, and sensory properties, as well as the protein profile of cooked meat. For this aim, four different groups were formed. The control group was not sealed, while the other three groups were sealed until their internal temperature reached 20, 30, and 40 °C. Then, all samples were baked until their internal endpoint temperature reached 71 °C to ensure food safety. The lowest cooking loss (11.57%) was detected in the control group, and increased sealing core temperature resulted in an increase in cooking loss. The sealing did not show a significant effect (P &gt; 0.05) on the TBARS value. On the other hand, myofibrillar and sarcoplasmic protein profile were influenced by sealing. Myofibrillar protein profile showed that protein denaturation rate was higher in groups sealed at the internal temperature of 30 and 40 °C. The sealing process affected only the hardness value among the textural properties examined. With the sealing process, the hardness value of the meat significantly (P &lt; 0.05) reduced and the lowest hardness value was determined in the sample sealed at the internal temperature of 20 °C. Sealing positively affected the overall acceptability score of the samples, and the samples sealed until their internal temperatures reached 30 and 40 °C had higher overall acceptability scores.

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cured meat flavor, aroma, and color. Three bologna formulations, each packaged with two packaging films were produced. A conventionally-cured control formulation (with nitrite from sodium nitrite; CON), a nitrite-free formulation (UCC), and an alternatively cured formulation (nitrite from cultured celery juice powder; AC) were packaged in conventional (CF) or nitrite-embedded (NEF) film. Instrumental a* values (measured during both light and dark storage at intervals of 7 or 14 days over 126 days of storage) and cured pigment concentration (measured at 14-day intervals over 84 days of storage) were significantly greater (P < 0.05) for the UCC-NEF treatment compared to its conventional film counterpart, UCC-CF. No significant differences (P > 0.05) for lipid oxidation (TBARS values) were observed with NEF. Trained sensory panelists, who evaluated samples at 14-day intervals over 70 days of storage, found significantly greater (P < 0.05) cured aroma, cured flavor, pink color and less off-flavor for uncured bologna packaged in NEF compared to conventional film. For the uncured bologna formulation, NEF packaging provided cured meat attributes comparable to the control formulation that included nitrite. This is the first time that cured aroma and flavor have been observed when nitrite from packaging film is added to a cooked meat product under anaerobic conditions.

Non-Invasive Biomarkers in Saliva and Eye Infrared Thermography to Assess the Stress Response of Calves during Transport.

Animal transport is currently a stressful procedure. Therefore, animal-based indicators are needed for reliable and non-invasive welfare assessment. Saliva is a biospecimen with potential validity for the determination of cortisol and oxidative stress, although its use to assess calf welfare during transport has never been tested. Similarly, the applicability and reliability of infrared thermography to assess temperature change during calves' transport have never been evaluated. These objectives were outlined following the known and growing need to identify non-invasive methodologies for stress assessment in bovines. This study was conducted on 20 calves of the Arouquesa autochthone breed, at about nine months of age, during their transport to slaughter. For each animal, saliva samples and thermographic images of the eye were collected at three time points: before transport, after transport, and at slaughter. The saliva was then processed to measure cortisol levels and oxidative stress parameters (reactive oxygen species, thiobarbituric acid reactive substance, carbonyls, and advanced oxidation protein products), and the images were analyzed using FLIR Tools+ software. There was an increase in cortisol concentration and oxidative stress parameters (reactive oxygen species, thiobarbituric acid reactive substance, carbonyls, and advanced oxidation protein products) in saliva after transport. An increase in eye temperature triggered by transport was also observed. The cortisol and eye temperature results at slaughter were returned to values similar to those before transport; however, the values of oxidative stress remained increased (mainly TBARS values). These non-invasive techniques seem to be reliable indicators of stress in bovine transport, and oxidative stress parameters in saliva may be a persistent marker for welfare assessment.

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality.

In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0-4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.

A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating

This study investigated the effect of different surimi slurry coatings (SS, SSBHT, and SSGSE) on the AGEs of fried fish cakes. Results showed that all surimi slurry coatings significantly reduced AGEs in fried fish cakes, with SSGSE addition being most effective (P < 0.05). The SSGSE group performed a better sensory acceptance, higher moisture content, and denser texture than the other groups. The fat content and TBARS value of fried cakes were reduced by approximately 31% and 29% respectively by the SSGSE coating. Correlation analysis showed a negative correlation of AGEs content with moisture content and a positive correlation with browning, fat content and TBARS value. Conclusively, SSGSE coating reduced the generation of Maillard reaction products by inhibiting lipid oxidation in the fried fish cake. Thus, it was considered that grape seed extract surimi slurry was a promising coating technique to inhibit the production of AGEs in fried fish cakes.

The Role of Systemic Oxidative Status in Coronary Arterial and Peripheral Venous Blood of Patients with Unstable Angina Pectoris.

(1) Background: We aimed to analyze the oxidative status of patients with unstable angina pectoris (UA), as well as to determine the correlation of these parameters between coronary arterial and peripheral venous blood samples. (2) Methods: The study included 47 human subjects with UA and 45 control subjects. We performed clinical examinations, hemodynamic and coronary angiography measures. Also, in the blood samples, we measured routine laboratory markers and the concentration of pro-oxidants: index of lipid peroxidation (TBARS), superoxide anion radical (O2-), hydrogen peroxide (H2O2) and nitrites (NO2-), while antioxidant parameters were determined from red blood cells: reduced glutathione (GSH), catalase (CAT) and superoxide dismutase (SOD). All parameters were determined spectrophotometrically. (3) Results: Significantly higher values of TBARS and all measured antioxidants SOD, CAT and GSH were observed in the coronary arterial blood of the UA group relative to coronary arterial blood of the control subjects. On the other hand, in the peripheral venous blood samples, a significantly lower GSH value was found in the UA group compared to the control. (4) Conclusions: This study has shown that the majority of changes in all measured redox markers are found in coronary blood, especially related to the activity of antioxidant components. In patients with an unstable form of angina, prooxidants (superoxide anion radical and index of lipid peroxidation) and endogenous antioxidants (catalase, superoxide dismutase and reduced glutathione) are in direct correlation with the course of ischemic disease. Future studies, where participants would be randomized depending on symptom duration, are necessary to confirm these conclusions.

Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product

During storage of meat products, 4°C storage temperature is recommended however temperature in retails could rise to 15°C and maintaining quality of products becomes a challenge at higher temperatures. Thus, the aim of present study was determining the effects of antioxidant usage and storage temperature on some quality characteristics and lipid oxidation stability of chicken kavurma during 4-month storage at 4°C and 10°C. For this purpose, two different kavurma sample (C: without antioxidant, A:with 300 ppm α-tocopherol) were stored at 4°C and 10°C. Chemical composition, salt, texture profile analysis, color and lipid oxidation (peroxide values and TBARS values) of samples were monitored. Using α-tocopherol in formulation did not affect the chemical composition and texture of samples, all parameters were found within standards. Storage time has significant influence on pH, color and lipid oxidation of samples. Using α-tocopherol and higher storage temperature resulted higher peroxide values. During 4-month storage, lipid oxidation results significantly increased, the lowest TBARS value was found in 4A sample. Storage temperature affected only a* values while antioxidant usage affected only b* values of samples. As a result, using 300 ppm α-tocopherol can help maintaining quality and oxidative stability of chicken kavurma sold in retails.

The effects of laurel (Laurus nobilis L.) leaf powder supplementation on performance, carcass characteristics, meat lipid oxidation and some blood parameters of broiler chicks

The purpose of this study was conducted to evaluated the effects of bay laurel (Laurus nobilis L.) leaves powder (LLP) on performance, thigh and breast meat lipid oxidation and chemical composition, body components, digestive tract parts and some blood parameters in broiler chickens. A total of 144 d-old mix-sexed chicks were weighed and randomly assigned to four experimental groups with three replicates of 12 chicks (6 ♀and 6 ♂) each. Treatments were as follows: (i) basal diet-no additive (control), (ii) basal diet+1000 mg/kg LLP, (iii) basal diet+5000 mg/kg LLP and (iv) basal diet+10000 mg/kg LLP. The results revealed that over entire the experimental period body weight and body weight gain increased by LLP supplementation (P&lt;0.01). Feed intake of birds enhanced (P&lt;0.05) whilst feed conversion ratio and chemical composition thigh meat were not significant affected by LLP concentration (P&gt;0.05). Liver improved with 10000 mg/kg LLP (P&lt;0.001) and the weight of ileum + jejunum improved with 5000 and 10000 mg/kg LLP (P&lt;0.01). Breast dry matter (P&lt;0.05), glucose (P&lt;0.05) and with LLP treatment, the TBARS values of breast and thigh meat decreased (P&lt;0.001). As a result, LLP supplementation in broiler diets can be advised because it lowers lipid oxidation in the meat.

Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation.

In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.

Influence of aerial and vacuum packaging on the quality and shelf life of beef treated with extra virgin olive oil

The aim of this study was to evaluate the effects of olive oil as a natural preservative and aerial and vacuum packaging on the quality and shelf life of raw beef. Meat samples were divided into four treatments i.e. T0= with 1% olive oil and aerial packaged, T1= without olive oil and aerial packaged, T2 = with 1% olive oil and vacuum packaged and T3 = without olive oil and vacuum packaged. All samples were kept at refrigerated temperature. Days of interval were 0, 5, 10 and 15. The samples were tested for sensory properties (color, flavor, tenderness, juiciness and overall acceptability), physicochemical characteristics (water holding capacity, cooking loss, pH); biochemical properties (TBARS), and microbiological counts (TVC, TCC and TYMC). During the whole storage process, the sensory and instrumental color value were considerably higher (P&lt;0.05) in T0 and T2 treatments. WHC in treatment T2 was higher, CL was lower in T0 treatment and pH in treatment of T0, T1 were considerably higher (P&lt;0.05) than in the T2 and T3 group. The values of TBARS, viable count, coliform count, and yeast-mold count were significantly lower in T0 and T2 group. Based on the findings of this study, it is possible to conclude that olive oil treated beef in aerial and vacuum packaging storage technique can be used in the future for meat preservation, providing antioxidant and antimicrobial agents as a value addition by inhibiting lipid oxidation and extending the shelf life of beef.

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P&lt;0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P&lt;0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage.

Chitin Oligosaccharide N,N′-Diacetylchitobiose (GlcNAc2) as Antimicrobial Coating against Listeria monocytogenes on Ready-to-Eat Shrimp

N,N′-diacetylchitobiose, also known as GlcNAc2, is a chitin oligosaccharide and is reported to possess antimicrobial activity against pathogenic bacteria. In this study, 1% (w/v) GlcNAc2 solution was applied on ready-to-eat (RTE) shrimp and evaluated as an antimicrobial coating against Listeria monocytogenes during storage at 4 °C for 16 days. Texture properties, colour, TBARS values, moisture content and bacterial counts were monitored and analysed every four days. The results indicated that the GlcNAc2 coating retarded the changes in texture properties, TBARS values and moisture content of the RTE shrimp during storage. The presence of GlcNAc2 showed no significant changes in RTE shrimp colour in contrast to the control. However, the growth of L. monocytogenes inoculated on the GlcNAc2-coated RTE shrimp was slower than that of the control sample with the highest log reduction of 0.5 log CFU/mL being observed. This study showed that the GlcNAc2 used as an antimicrobial coating was able to inhibit the growth of L. monocytogenes, while maintaining the quality of the RTE shrimp during refrigerated storage.