Effect of Curing, Antioxidant Treatment, and Smoking of Buffalo Meat on pH, Total Plate Count, Sensory Characteristics, and Shelf Life During Refrigerated Storage

Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids

“…Addition of polyphenols (as antioxidant) has been reported to produce significant reduction in growth of APC in fish meat (Jiang & Zhou, 2003), in frozen fish (Shishkanova et al, 1963), refrigerated buffalo meat (Ahmad et al, 2005) and beef meat (Nerín et al, 2006) as well as in salted cooked ground fish (Ramanathan & Das, 1993).…”

“…Natural antioxidants have received increased attention because of their potential activities that may significantly lower the microorganisms growth during the storage of several food preparations (Ahmad, Anzar, Srivastava, & Srivastava, 2005;Nerín et al, 2006;Ramanathan & Das, 1993) including frozen fish (Shishkanova, Chermenko, & Kamaletdinova, 1963). L-AA, better known as vitamin C, is commonly recognized as major naturally occurring antioxidant in our daily diet; in addition it shows various physiological properties and recently its anticancer activity has also been demonstrated (Lee, Lee, Kang, & Lee, 2002).…”

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

“…The digestible indispensable amino acids, which help in evaluating the protein quality in food, were calculated in smoked bacon and improved the content after smoking [ 83 ]. Curing combined with smoking has been found to increase the pH and improve the color, texture and odor of buffalo meat [ 84 ]. Smoke curing has the combined effect of both enzyme and heat, which leads to alterations in the fatty acid profile of pork and lamb meat [ 85 ].…”

Enhancing viability of two biocontrol yeasts in liquid formulation by applying sugar protectant combined with antioxidant

“…In the present study, we found that Vc could enhance the effect of sugar protectant on viabilities of biocontrol yeasts C. laurentii and P. membranaefaciens in liquid formulation, which might be attributed to its antioxidant property of preventing cell damage from oxidative stress. Moreover, natural antioxidants including Vc have the potential activities that lower the microorganisms growth by inhibiting metabolic activity (Ahmad et al 2005), which may be another possible action mode of Vc in improving the viabilities of the two yeasts in liquid formulation. However, the exact mechanisms behind improvement of viability by Vc still need further study.…”