Effect of two natural antioxidants in combination with edible packaging on stability of low fat beef product stored under frozen condition

Abstract

The chemical composition, expressible water (EW), water holding capacity (WHC), pH value, total acidity (as lactic acid), thiobarbituric acid (TBA), aerobic plate count, and sensory evaluation were determined in order to evaluate the effect of two different natural antioxidants combined with edible packaging on the stability of low fat beef product stored frozen for six months. The data showed that there were no changes in the chemical composition as a result of the addition of antioxidants. It also showed an increase in the (E.W) values as the storage time progressed correlated by decreasing in the (WHC) values. The increment in the (E.W) and the decrease in the (WHC) were the highest among the untreated samples. The data demonstrated decreasing in the pH values and increasing in the acidity values for the treated and the untreated samples. The reduction of pH and the increment of acidity were higher in the untreated samples compared by the treated ones. TBA values increased over time for all samples. The increment was rapid for the untreated sample. The reduction rate of color for the untreated sample was higher than the treated ones followed by the green tea treated sample, while flavor value for sample treated by the green tea was the lowest value compared with the other samples. The results indicated that the use of chitosan as edible film had delayed the proliferation of aerobic plate count.

Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)

“…Juiciness scores showed a decreasing trend with increasing storage period, which might be due to loss of moisture from the products during aerobic storage. The present results corroborated with the finding of Kenawi et al (2011) that juiciness score decreased in Rosemary and Green tea treated beef products under frozen condition. Juiciness scores were comparable in control, T 2 and T 3 samples than T 1 , because T 1 sample was kept in refrigeration with edible film without any secondary packaging.…”

“…There was significant (P \ 0.05) decrease in TBARS values in T 2 after 10th day of storage on compared to other treatments, which might be due to antioxidant effects of essential oil on lipid oxidation. The similar results were found in beef muscle slices wrapped with milk protein based edible films containing 1.0% (w/v) oregano (Oussalah et al 2004), in fresh chicken sausages treated with essential oils (Sharma et al 2017), and in Rosemary and Green tea treated beef products (Kenawi et al 2011). Park et al (2012) also reported lower TBARS values of raw beef patties containing 3.0% eugenol, packaged in LLDPE/Corn zein laminates.…”

Phesicochemical and Organoleptic Properties of Chicken Burger Substituted With Different Levels of Chickpea During Frozen Storage

“…Changes in such parameter reflect the extent of water holding capacity (WHC) of meat and directly affect yield of meat during cooking. These results agreed with Kenawi et al (2011) and Kamel (2015). They recorded loss of moisture combined with increasing of water holding capacity of meat upon longer storage due to the activity of protolytic enzymes.…”

Effect of Natural Antioxidants on Quality Characteristics of Enrobed Chevon Meat Ball under Chilled or Refrigeration (4±1°C) Storage Conditions

“…Natural antioxidant containing enrobed chevon balls gained highest score of overall palatability during the refrigeration storage period. These findings were in corroboration with the results reported by Biswas et al, (2003) in enrobed pork patty, Bhat et al, (2011) in chicken meat balls, Kenawi et al, (2011) in low fat beef product and Karim et al, (2012) in chicken patties.…”