Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum‐packaged Ground Ostrich Meat

Seydim, Atıf Can; Güzel‐Seydim, Zeynep B.; Acton, Jim C.; Dawson, Paul

doi:10.1111/j.1365-2621.2006.tb12409.x

Cited by 27 publications

(17 citation statements)

References 39 publications

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“…(2004) , changes in storage temperature reduce the survival rate of microbes, and cooking process drastically injures and/or kills psychrotrophic bacteria. Also, vacuum packaging inhibits microbial growth in meat more than other packaging methods ( Seydim et al ., 2006 ). Additionally, Viskelis et al .…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Lee

Hwang

Kim

et al. 2016

Korean Journal for Food Science of Animal Resources

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The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.

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Section: Resultsmentioning

confidence: 99%

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Lee

Hwang

Kim

et al. 2016

Korean Journal for Food Science of Animal Resources

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show abstract

“…Driven by the consumers' demand for more natural or organic meat products, industry is searching for alternatives for sodium nitrite. According to Seydim et al (2006), sodium lactate is a suitable alternative to preserve meat and poultry. Sodium lactate also inhibits microbial growth and retards lipid oxidation (Seydim, Guzel-Seydim, Acton, & Dawson, 2006).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

Smet

Lenaerts

Borremans

et al. 2019

LWT

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“…1996; Fernández‐López et al. 2005; Seydim et al. 2005) reported that some compounds presented in rosemary extract could have antibacterial activity.…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF SAGE EXTRACT (SALVIA OFFICINALIS L.) AND A MIXTURE OF SAGE EXTRACT AND SODIUM ISOASCORBATE ON THE QUALITY AND SHELF LIFE OF VACUUM‐PACKED TURKEY MEATBALLS

Karpińska-Tymoszczyk¹

2007

Journal of Muscle Foods

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The effects of sage extract, applied alone or combined with sodium isoascorbate, on water activity (A w ), pH and microbiological and sensory qualities of turkey meatballs were studied. The samples were vacuum packed and stored at 3C for 15 days. It was found that the additives had a positive effect on the quality of turkey meatballs. A w and pH values of samples with mixture extract of sage and sodium isoascorbate were lower than those of control samples. Sage extract combined with sodium isoascorbate reduced the counts of mesophilic bacteria and coliforms in raw meatballs more effectively than sage extract applied alone. During cold storage, both sage extract and sage extract with sodium isoascorbate mixture inhibited the growth of coliforms and sulfate-reducing Clostridium sp. The products with additives were characterized by a better sensory quality than the control samples. Samples with mixture of sage extract and sodium isoascorbate showed a higher overall desirability because of lower intensity of taste and aroma of spices.

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Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum‐packaged Ground Ostrich Meat

Cited by 27 publications

References 39 publications

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

EFFECTS OF SAGE EXTRACT (SALVIA OFFICINALIS L.) AND A MIXTURE OF SAGE EXTRACT AND SODIUM ISOASCORBATE ON THE QUALITY AND SHELF LIFE OF VACUUM‐PACKED TURKEY MEATBALLS

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