Effect of storage periods on the quality and shelf life of beef liver at  refrigerated temperature

Akhter, MS; Khatun, H; Hashem, MA; Mm, Rahman; Khan, M

doi:10.55002/mr.2.2.17

Cited by 9 publications

(15 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The disparity in fat percentage between beef and chicken liver may be attributed to the higher antioxidant potential of beef liver, although no specific study on the antioxidant potential of beef liver exists. The possible reason for protein degradation might be the oxidation of proteins when exposed to the environment; moreover, endogenous enzymes’ enzymatic activity can cause protein degradation ( Akhter et al, 2022 ; Lan et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Mehmood,

Mujahid,

Asghar

et al. 2024

Food Sci Anim Resour

View full text Add to dashboard Cite

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89-mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%–10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%–2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The oxidative stability of fat was determined through free fatty acids (FFA) and peroxide value (POV) by following the method of Akhter et al (2022) . For FFA, a 5 g minced sample was dissolved in 30 mL of chloroform, mixed at 10,000 rpm for 1 min with a homogenizer, and filtered using Whatman filter paper no.…”

Section: Methodsmentioning

confidence: 99%

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Mehmood,

Mujahid,

Asghar

et al. 2024

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…Recently, researchers had tried to increase the shelf life of meat and meat products through different processes such as refrigeration (Akhter et al, 2022;Rahman et al, 2017), curing (Woods et al, 2019), Drying (Akhter et al, 2009), irradiation (Sadakuzzaman et al, 2021;Haque et al, 2017;Rima et al, 2019;Islam et al, 2018Islam et al, , 2019Islam et al, and 2021, through adding electrolyzed water (Azad et al, 2021) and by adding natural antioxidants (Ali et al, 2022;Hossain et al, 2021;Bithi et al, 2020;Disha et al, 2020;Saba et al, 2018;Jahan et al, 2018;Siddiqua et al, 2018). Now-adays different preservation methods of meat have been developed for short time preservation in the world.…”

Section: Introductionmentioning

confidence: 99%

Edible oil marination in broiler meat for short term preservation

Das¹,

Hashem²,

Azad³

et al. 2022

View full text Add to dashboard Cite

The aim of this study was to evaluate the quality and shelf life of raw broiler meat incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC. Meat samples were divided into four different batches i.e. T0 = (Control group), T1= (1% Soybean oil), T2= (1% mustard oil), T3= (1% flax seed oil). After 0, 7 and 14 days of storage, the samples were tested for physicochemical characteristics (pH, water holding capacity), oxidative stability (TBARS), sensory properties (color) and microbiological counts (TVC, TCC, and TYMC), proximate analysis (DM, EE, CP, Ash). When compared to control samples, the addition of oils had a significant (P<0.05) effect on physicochemical characteristics, oxidative stability, microbiological and sensory quality. During the whole storage process, the pH and water holding capacity in batches of T1 , T2 and T3 were considerably lower (P<0.05) than in the control group. Among all the treatment batches, the mustard oil (T2 ) had significantly lower (P<0.01) TBARS values during storage. The T2 treatment showed comparatively lower values of viable count, coliform count and yeast-mold count throughout the storage period. The color of the T0 sample was far superior than other treatments. The T2 treatment had the most preferred good odor, whereas the control group had the least. Based on the findings of this study, it is possible to conclude that mustard oil may be used for meat marination and preservation and extending the shelf life of stored meat rather than soybean and flax seed oil. According to the findings of this comparative study of different types of oil marination, mustard oil could be used in the preservation of raw broiler meat at refrigerated storage.

show abstract

“…There are various methods for meat and meat by-products preservation such as refrigeration (Akhter et al, 2022;Rahman et al, 2017), curing (Woods et al, 2019), Drying (Akhter et al, 2009), irradiation (Sadakuzzaman et al, 2021;Haque et al, 2017;Rima et al, 2019;Islam et al, 2018Islam et al, , 2019Islam et al, and 2021, through adding electrolyzed water (Azad et al, 2021) and by adding natural antioxidants (Ali et al, 2022;Boby et al 2021;Hossain et al, 2021a;Bithi et al, 2020;Disha et al, 2020;Saba et al, 2018;Jahan et al, 2018;Siddiqua et al, 2018). Refrigeration is a common method of storage meat and meat products to retard the growth of microorganisms and widely used by the sales man in Bangladesh.…”

Section: Introductionmentioning

confidence: 99%

Assessment of quality and shelf life of goat liver stored at refrigerated temperature

Yasmin¹,

Khatun²,

Hashem³

et al. 2022

View full text Add to dashboard Cite

The objective of this study was to assess the quality and shelf life of goat liver storage at refrigerated temperature (4º C). For this purpose, raw goat liver samples were divided into five treatment groups in relevant of five days storage, treated as T1 (day 1or control), T2 (day 2), T3 (day 3), T4 (day 4) and T5 (day 5). Sensory attributes (color, flavor, juiciness and tenderness), proximate composition, pH value, cooking loss, biochemical properties such as free fatty acids (FFA), peroxide value (POV), thiobarbituricacid value (TBA), and microbial load such as total viable count (TVC), total coliform count (TCC) and total yeast mould count (TYMC) were carried out in each day of storage. The results show that color, flavor, juiciness, and tenderness were significantly decreased with increase the days of storage. Dry matter (DM) content significantly (p<0.05) increased, while crude protein, ether extract and ash contents were significantly (p<0.05) decreased with increase the days of storage. A significant (P<0.05) decrease of pH from 6.85 to 5.68 was observed during 5 days of storage. The percentage of cooking loss of 13.37 ml on day1 gradually increased to 33.84 mL on the fifth day of storage. In addition, the biochemical and microbial analysis also showed that FFA, POV, TBA, TVC, TCC and TYMC values were significantly (p<0.05) increased with increase the days of storage. Therefore, based on these results of shelf life evaluation, it may be concluded that goat liver will acceptable microbiologically and organoleptically up to the third day of storage at 4º C.

show abstract

Effect of storage periods on the quality and shelf life of beef liver at refrigerated temperature

Cited by 9 publications

References 0 publications

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Edible oil marination in broiler meat for short term preservation

Assessment of quality and shelf life of goat liver stored at refrigerated temperature

Contact Info

Product

Resources

About