Thiobarbituric Acid Reactive Substances Values Research Articles

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea).

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the quality of frozen foods. Frequency is an important parameter affecting UAF result. This study was to investigate the effects of single-, dual- and multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea), providing reference for the application of multi-frequency UAF in frozen foods. Multi-frequency UAF increased the freezing rate and had lower thawing loss, thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) value, and higher immobilized water content. Multi-frequency UAF had lower carbonyl, higher sulfhydryl content, and more stable myofibrillar protein secondary and tertiary structures. Confocal laser scanning microscopy (CLSM) indicated that the filamentous polymer in muscle fibrin solution with multi-frequency UAF was transformed into more evenly distributed units. In general, multi-frequency UAF significantly improved the freezing rate, reduced lipid oxidation, and maintained the myofibrillar structure.

The effect of increase in blood glucose level on hearing loss

ObjectivePrevious studies have shown that hearing function is also vulnerable to the effects of diabetes mellitus which can be shown by brainstem auditory evoked potential and distortion product otoacoustic emission recordings. This study aimed to investigate the changes of brainstem auditory evoked potential and distortion product otoacoustic emission in hyperglycemia and whether there is a relationship between reactive oxygen substances production and hearing deterioration in the rat model. Methods25 streptozotocin induced diabetic rats were divided into three groups: control, high blood glucose, and diabetes mellitus. Brainstem auditory evoked potential and distortion product otoacoustic emission were recorded, and thiobarbituric acid reactive substances levels were measured in the brainstem tissue. ResultsAt 8 kHz, the latencies of I, II, III, IV, and V brainstem auditory evoked potential waves in high blood glucose and diabetes mellitus groups were elongated, at 16 kHz, only these wave latencies of the diabetes mellitus group were prolonged compared with the control group. A significant decrease was also found in distortion product otoacoustic emission amplitudes at 4, 6, 8, and 10 kHz in the high blood glucose and diabetes mellitus groups compared to the control group. There was a significant increase in thiobarbituric acid reactive substances values due to the increase in blood glucose levels in the high blood glucose and diabetes mellitus groups compared to the control group. ConclusionThese results suggested that high blood glucose levels may cause hearing impairment not only in the diabetic state but also in the period of hyperglycemia before the onset of manifest diabetes mellitus and reactive oxygen substances may play an important role in the pathophysiology of diabetes mellitus. We suggest that regulating high glucose levels even before the onset of manifest diabetes mellitus may prevent hazardous effects on hearing function. Level of evidenceLevel 3.

Effect of Ozone Treatment Exposure Time on Oxidative Stability of Cream Milk

AbstractMilk cream is a fluid milk product comparatively rich in fat, in the form of an emulsion of fat‐in‐skimmed milk, obtained by physical separation from milk, and widely used in the food industry. This study aims to evaluate the consequences of ozone treatment exposure time on lipid oxidation of milk cream, using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) methods. Ozonation process significantly affects PV and TBARS value (P < 0.05), in particular, the lipid oxidation increases with the ozone exposure time. The color characteristics (L*, a*, and b* values) of milk cream samples are also affected by ozone treatment (P < 0.05); the decrease of color parameters can be related to carotenoids degradation due to ozone treatment.Practical applications: Although ozone treatment is an extremely useful method to reduce the microbiological load of foods, the duration of ozone treatment is a key factor to determine the capacity of the ozonation process to balance microbial and chemical quality of foods.

Redox Status of Pregnant Ewes after Vaccination against Clostridial Diseases.

The redox status shortly after the vaccination of pregnant ewes is rather unexploited. Thus, the present study was designed to evaluate the fluctuation of redox status after the administration of the annual booster dose of a polyvalent clostridial vaccine in pregnant ewes, 3 to 4 weeks before lambing, with or without a simultaneous injection of Vit E/Se. In total, 24 pregnant Lacaune ewes 3–4 weeks before lambing were randomly allocated into four equal groups: the V (vaccinated with a polyvalent clostridial vaccine), VE (vaccinated and injected IM with Vit E/Se), E (injected IM with Vit E and Se), and C (neither vaccinated nor injected with Vit E/Se). The study period lasted for 21 days, starting on the day of administration. Four redox biomarkers, the antioxidant capacity (TAC), the thiobarbituric acid reactive substances (TBARS), the reduced glutathione (GSH), and the catalase (CAT) were evaluated in blood samples collected from all ewes before the injections (0 h) and then at 12 (12 h), 24 (D1), and 48 h (D2), and thereafter on days 4 (D4), 6 (D6), 10 (D10), 14 (D14), and 21 (D21). The results reveal that the TAC was the only biomarker evaluated that was significantly affected by group and significantly lower in vaccinated animals (V and VE groups) compared to non-vaccinated (E and C groups). The absence of an increase in the TBARS values after vaccination in groups V and VE indicates the absence of significant oxidative stress. Overall, it can be assumed that annual booster immunizations against clostridial diseases do not impose acute oxidative stress on pregnant ewes in the last month of pregnancy.

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoiled hams were dominated by rancid, sour, sulfide and ammonia odors derived from these compounds including butanoic acid, methanethiol and dimethyl disulfide. Total content of biogenic amine in spoiled hams was significantly higher (more than 10-fold) compared with normal hams, and putrescine, cadaverine and histamine were the key components of biogenic amine of spoiled hams. Lower salt content, and higher moisture, TVB-N and thiobarbituric acid reactive substances (TBARS) values were observed in spoiled hams compared with normal hams. The populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal hams. High moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams, which contributed to the spoilage of Jinhua ham.

Psychrotrophic count influence on oxidative stability and aflatoxins in milk and cooking butter

Milk and butter are among the precious foods susceptible to spoilage and rancidity due to psychrotrophic microorganisms' activities, which grow in abundance due to the richness of milk and butter in the nutrients and their ability to resist the cold environment milk and butter are stored. In this study, the total psychrotrophic bacterial and fungal counts were recorded. The rancidity represented by the Thiobarbituric acid reactive substances value and aflatoxins B1 and M1 levels were also measured by high-performance liquid chromatography. The results reflected a strong correlation between the total number of psychrotrophic bacteria, the rate of rancidity and the total number of molds, and the levels of the aflatoxins in the milk and butter. In conclusion, the psychrotrophic bacterial and mold counts in the milk and butter must be monitored carefully and be added as a routine examination to the list of the butter examinations.

Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments.

Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat.

The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 ± 2 °C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.27 ± 0.57 to 25.23 ± 0.49 mg GAE/g and 6.57 ± 0.22 to 13.24 ± 0.19 mg quercetin/g, respectively. The aqueous extract of MF had the highest (p ≤ 0.05) ABTS scavenging activity (4.55 μ mol Te/g dry extract), whereas the highest (p < 0.05) DPPH scavenging activity was detected in ZO extract (9.32 μ mol Te/g dry extract). Identification of extracts’ bioactive compounds by GC-MS revealed that Eugenol (34.51%), Cinnamaldehyde (44.71%), Carvacrol (40.49%), Eicosane aldehyde (31.73%), and thymol (50.04%) are the first abundant bioactive compounds of CL, MF, ZO, CC, and TV aqueous extracts, respectively. Generally, the thiobarbituric acid reactive substances (TBARS) of all cold stored rabbit meat increased (p < 0.05) by increasing the storage time. The lowest TBARS values were detected for the samples treated with 0.2% of plant extracts mixture, which increased the shelf life of cold-stored rabbits by 50%. Significant (p < 0.05) increases in both L* and b* were observed with extended storage time. Meanwhile, the redness of the cold stored rabbit meat had an opposite trend. Treating the cold stored rabbit meat with 0.2% of the extract’s mixture doubled the storage time with acceptable odor and taste. The results indicated that the studied plant extracts may be effective against rancidity and may be used as a natural antioxidant to prolong the shelf life of cold-stored rabbit meat.

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat

Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities of TGIEO incorporated into a starch-based edible film (TF) for chicken meat packaging. The films were prepared by casting method and were exposed to light absorption at 200–800 nm for the light barrier and opacity properties. The water aspects, thermal analysis by differential scanning calorimetry, antioxidant activities, antimicrobial activities, and biodegradability of the film in vegetable compost were determined. Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. Results shows TF with higher opacity value (3.168 ± 0.03–9.024 ± 0.09), lower water solubility (0.070 ± 0.09% - 0.095 ± 0.00%) and can withstood temperatures at < 280 °C. The diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) showed antioxidant activity at 67.36 ± 2.48% and 84.78 ± 0.57%, respectively. For antibacterial activities, TF showed positive inhibition towards pathogenic bacteria; Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli (6.0 ± 0.01–23.0 ± 0.12 mm) and exhibited significant observation for degradation in vegetal compost after 10 days. At the end of the chilled storage period (3 °C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and thiobarbituric acid reactive substances (TBARS) value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p < 0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the TF showed significant antibacterial and antioxidant film properties that potentially extend the quality of chicken meat during the chilled storage period.

Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), TBA, and changes in free fatty acids. Sensory analysis and color values upon the frying period were also determined. PV, FFA, TBA, and TBARS values in fish fillets and frying oil have peaked and then decreased at the end of frying except for the control. BEO showed the highest sensory scores compared to others. As a result, it is not possible to make a clear judgment about the effect of the natural or synthetic antioxidants on all lipid oxidation products that may occur during frying both fish fillets and frying oil. This study suggests that secondary oxidation products in frying oil and the sensorial quality of fish fillets can be better controlled by using basil essential oil.

Effects of Dietary Thraustochytrid Schizochytrium sp. and Other Omega-3 Sources on Growth Performance, Carcass Characteristics, and Meat Quality of Broilers.

Simple SummaryThraustochytrid schizochytrium is one of the promising microalgae for omega-3 production. We evaluated the possibility of schizochytrium as omega-3 source comparing with other omega-3 sources that have been used before. The main results were the increased levels of DHA in the thigh meat of broilers fed SP, while EPA and DHA were on the rise in the meat of broilers fed SO, and ALA was increased in the meat of broilers fed FO. The ω-6/ω-3 ratio of the thigh meat improved in all treatments, approaching the guideline levels without adverse effects on the productive performance, carcass traits, and thigh meat quality. Hence, our results suggest that salmon oil, flaxseed oil, and schizochytrium could be used as omega-3 fatty acids sources to improve the omega-3 level and ω-6/ω-3 balance in broiler thigh meat and to allow consumers to easily enhance their intake of these vital nutrients for health benefits.Background: Looking for alternative omega-3 sources in broiler nutrition, microalgae began to get attention. We suspected that schizochytrium might play a similar role as other omega-3 sources that have been used before. Methods: 20 g/kg schizochytrium powder (SP), salmon oil (SO), and flaxseed oil (FO) in each of the three treatment groups were supplemented in the basal diet (CON), and productive performance, carcass traits, and thigh meat quality of broilers were evaluated. Results: There was a significantly higher weight gain in the SP treatment compared to the other groups, but no difference was found in feed intake and feed conversion ratio. Thiobarbituric acid reactive substance values increased during storage in all the treatments but were significantly lower for SP than for SO and FO after 7 days of storage. Among the ω-3 fatty acids (FAs), α-linolenic acid increased the most in the FO treatment, eicosapentaenoic acid increased the most in the SO treatment, and docosahexaenoic acid increased the most in the SP treatment in thigh meat, reflecting the FA composition of the lipid source diets. Conclusions: We suggested that all the dietary ω-3 FA sources could improve the FA composition of chicken meat and our results indicated the possibility to supplement broiler diets with 2% level of SP, SO, and FO as ω-3 FA sources to produce meat with a good nutritional quality for consumer’s health benefits.

The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

The aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control (without peach leaf powder/ Butylhydroxytoluene (BHT)), patties with BHT (0.01%), patties containing peach leaf powders (PLP) dried in air (AP) (%1) and in microwave oven (MwP) in three different concentrations (0.5%, 1%, 2%). Sample were stored at +4 ºC for 7 days. The pH of raw beef patties containing various levels of PLPs decreased slightly (P&lt;0.01). The MwP addition significantly decreased (P &lt;0.01) the TBARS value compared to the without peach leaf powder. At the end of the storage period, the TBARS value of the control group was 4.14 mg MDA/kg, while the TBARS value of MwP3 was 0.67 mg MDA/kg.

Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.

Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage

Sensory characteristics and microbiological quality of Nile tilapia cooked with various sous-vide (SV) conditions including 50 and 60°C, for 30, 45 and 60 min (S5-30, S5-45, S5-60, S6-30, S6-45 and S6-60) and their changes during storage (4°C) were investigated, compared with control (cooking with boiling water). The result found that increasing temperature and time of SV accelerated protein degradation, both myofibrillar protein and connective tissue. This affected to the lower water-holding capacity (WHC) and shear force of samples treated with severe SV conditions (S6-45 and S6-60) (P&lt;0.05). SV technique may less contribution to the flavor formation, particularly lipid oxidation products, since there were no differences in total volatile base nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARS) value among all samples (P&gt;0.05). However, SV cooked samples had higher sensory scores than control, both at day 0 (before storage) or throughout the storage time. This suggested the potential to improve consumer acceptability by this technique. In this study, SV at 60°C, 60 min seem to be the optimal condition for tilapia fillet, which can preserve at 4℃ for at least 6 weeks without any spoilage.

Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.

In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice while the control group consisted of non-marinated meat slices. Proximate composition, marinating loss, cooking loss, drip loss, and water-holding capacity of samples was evaluated. Changes in surface meat color (L*, a*, and b* values), pH, ammonia content, and thiobarbituric acid reactive substances (TBARS) values were monitored in pork loins during 12 days of refrigerated storage. Sensory evaluation was also conducted. There was a significant decrease in pH, moisture content, and water-holding capacity of raw meat due to fruit juice marination, resulting in marination losses and higher cooking losses compared with the control and brine-marinated samples. During cold storage, marination with sour cherry and plum juices was found to slow down the increase in TBARS values and ammonia content and the decrease in all meat sensory scores. Thus, sour cherry and plum juices may be used as marinating ingredients as they promote interesting sensory properties and improve the storage stability of pork loin.

Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon

The impact of different woodchips (beech, oak, pear, and apple) on the contents of heterocyclic aromatic amines (HAAs) and quality characteristics of smoked bacon was investigated. The results indicated that the contents of total HAAs and non-polar HAAs in beech- and oak-smoked bacon were lower than that in pear- and apple-smoked bacon (P < 0.05). There were no HAAs detectable in control (non-smoking) sample. The smoking process promoted the formation of free amino acids (FAA) in the smoked bacon. The total contents of FAA in beech- and oak-smoked bacon were higher than these in the pear- and apple-smoked bacons (P < 0.05). The beech-smoked bacon had the highest L*-value (P < 0.05), and oak-smoked bacon had the lowest thiobarbituric acid-reactive substance (TBARS) value and carbonyl content (P < 0.05). Additionally, woodchip types had no significant influence on a*-value, b*-value, moisture content, aw, T20, T21 and T22 (P > 0.05). PCA of the HAA contents and quality characteristics could effectively differentiate that were unsmoked and smoked bacon. Therefore, woodchip types had a great influence on HAA contents and quality of smoked bacon.

Exploiting Egyptian dates waste extract as a preservative to improve the quality and safety of chilled chickens

Egypt is one of the richest countries in the world producing Phoenix dactylifera fruit. Phoenix dactylifera fruit wastes are not yet extensively utilized in the industry. Chicken safety and quality are prerequisites for current meat production and a basic requirement for consumers. Therefore, this study was carried out to evaluate the effect of 2% date seed extract on the safety and quality of the chicken meat marketed in Port-Saied markets, Egypt using chemical and bacteriological parameters. A total of forty chicken carcasses were equally divided into two groups. The first group was treated by dipping the carcasses in 2% date seeds extract for 15 mins, while the second group was kept as a control. Chicken samples were evaluated after one hour of treatment, as on the 3 rd, 6th, and 9th days of storage at 3±1°C. The obtained results revealed that pH, total volatile nitrogen (mg/100 g), and Thiobarbituric Acid reactive substances (mg-MDA/kg) values of treated samples were 6.4, 13.6 and 0.303 respectively on the 9th day of chilled storage. The treatment of chicken samples with 2% date seeds extract showed significantly (p&lt;0.05) lower total volatile nitrogen and Thiobarbituric Acid reactive substances values, as compared with control ones due to their content of antioxidants and phenolic compounds. Additionally, treatment with 2% date seed extracts significantly reduced the aerobic bacterial counts and extended the shelf-life of stored chicken meat to the 9 th day of storage. Furthermore, using 2% date seed extract effectively improved the safety of the chicken meat as Salmonella and Campylobacter spp. were not detected in treated samples. It could be concluded from this study that additional studies are recommended to investigate the nature of the preservative materials in dates seeds extract to expand its use on an industrial scale to ensure the safety and quality of chilled chicken meat.

Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavour. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavour and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation. The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavour substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavour.

Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality.

The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chicken meat throughout keeping period (4°C). Five treatments were produced as follows: T1 (distilled water as control), T2 (2% CA), T3 (2% CA +500 ppm AFEOs), T4 (2% CA +1000 ppm AFEOs), and T5 (2% CA +1500 ppm AFEOs). The chicken meats packaged in polyethylene bags at atmospheric condition and physicochemical, microbiological, and organoleptic properties were assessed at days 1, 4, 8, and 12. There was no remarkable difference in proximate composition (moisture, ash, protein, and fat) of meat samples by treating with CA or AFEOs. The results revealed that CA +AFEOs coating reduced significantly the pH, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARS) values and also displayed higher contents of the total phenolic content (TPC) and redness value when compared with control. According to results, 2% CA +1500 ppm AFEOs reduced 58.3 (mg MDA (malondialdehyde)/kg) and 0.63 (mg/100 g) of TBARS and TVB‐N values when compared to control, respectively. The microbiological count showed that CA +AFEOs had a significantly higher inhibitory impact on the total viable count (TVC), coliforms, molds and yeasts. At day 12, 6.89 Log CFU (colony‐forming units)/g was recorded for TVC in 2% CA +1500 ppm AFEOs, which was the lowest overall. This treatment also displayed the reduction of 2.97 Log CFU/g in coliforms and 3.3 Log CFU/g in molds and yeasts in comparison with uncoated samples. The outcomes of pH, TBARS, TPC, color values, microbiological count, and organoleptic properties suggested 2% CA +1500 ppm AFEOs as an efficient coating for quality stability and improving the shelf life of chicken breast meat without negative impact on organoleptic properties.

Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions

Psyllium husk powder (PHP) is a natural food hydrocolloid. This study was conducted to examine the changes of PHP-soybean oil emulsions affected by PHP concentrations. The emulsifying stability, rheological properties, microstructure and oxidative stability of four levels of PHP emulsions (0.3%, 0.4%, 0.5%, 0.6%, w/w) were determined. Results showed that the emulsion stability, the apparent viscosity, the storage modulus, and the loss modulus were increased with the incremental PHP concentration, whilst the emulsion droplet size, the surface tension, the peroxide value, and the thiobarbituric acid reactive substance value were decreased. The PHP formed a network structure around the oil droplets evidenced by cryo-scanning electron microscopy. The decreased oil droplet size and incremental viscosity might the reasons for the increase of emulsions stability and oxidative stability as the PHP concentration increased. The above results indicate that PHP could be an efficient emulsifier to form a stable oil-in-water emulsion and have a potential application for the food industry. • Psyllium husk powder (PHP) could be used as a potential edible stabilizer. • The emulsion stability was increased with the PHP concentrations. • Higher PHP concentrations led to the formation of smaller emulsion droplets. • Emulsions with high PHP concentrations showed higher oxidative stability.