Enhancement of Shelf Life of Spent Hen Meat Sausages  with incorporation of Ginger Extract

Reshi, Mehraj Uddin; Bhat, Rumase A.; Dobi, Muzamil Rashid; Pirzada, Raouf; Beigh, Sajad A.; Ahad, Wani A.; Firdos, Waseem ul; Malik, Aijaz Ahmad

doi:10.20546/ijcmas.2017.611.133

Cited by 8 publications

(6 citation statements)

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“…The action is explained by the high content of phenolic compounds Zinchenko & Slyva gingerol, which can inhibit chain reactions during lipid oxidation. In addition, the introduction of ginger extract leads to the saturation of the product with a large amount of vitamins and minerals, which can increase the resistance to infectious diseases and increase the immunity of the human body (Reshi et al, 2017;Rubanka et al, 2017).…”

Section: Analysis Of the Use Of Vegetable Components In The Productio...mentioning

confidence: 99%

“…Ginger root juice contains vitamins: B 6 , B 1 , B 9 , B 5 , B 2 , A, C, E, and K; minerals and trace elements: potassium, calcium, magnesium, sodium, phosphorus, manganese, copper, iron, selenium, zinc, lysine, phenylalanine, threonine, methionine, curcumin, etc. ; antiseptic and mucolytic substances: camphene, cineol, bisabolene, resinous substance gingerol forms an astringent and sharp taste; essential acids − oleic, linoleic, and caprylic (Reshi et al, 2017;Rubanka, 2017). In the production of meat products, it can be used as a substitute for meat raw materials, artificial antioxidants, a partial substitute for antiseptics, flavourings, and spices.…”

Section: Description Of Foods Containing Natural Antioxidantsmentioning

confidence: 99%

“…In addition, processed meat products are very susceptible to loss of colour, loss of functionality of lipids, proteins, and the appearance of rancid taste due to highly reactive nitrogen intermediates formed during oxidation. (Reshi et al, 2017;Klymenko et al, 2021). Synthetic food preservatives such as butylated hydroxyanisole and butylated hydroxytoluene, which are used as inhibitors of the fat oxidation process, are effective in stopping spoilage processes in meat and meat products, but simultaneously, these preservatives cause serious health concerns and allergic reactions (Zahid et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Animal Science and Food Technology

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Section: Analysis Of the Use Of Vegetable Components In The Productio...mentioning

confidence: 99%

Section: Description Of Foods Containing Natural Antioxidantsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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2022

Animal Science and Food Technology

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“…Antioxidants could be obtained synthetically or naturally. Butylated hydroxyanisole (Reshi et al, 2017) and Butylated hydroxytoluene (BHT) are of the most synthetic antioxidants which were used as food additive. But utilization of synthetic antioxidants in foods is limited due to their toxicity, carcinogenesis and malnutrition effects (ŞİMŞEK et al, 2017).…”

Section: Natural and Common Antioxidants In The Meat Industrymentioning

confidence: 99%

“…It has been shown that direct application of essential oils with high doses had undesirable effects on organoleptic properties in food products. Therefore, administering them to packaging materials is an excellent approach that has recently been considered in food packaging industry (Reshi et al, 2017;Atarés and Chiralt, 2016).…”

Section: Essential Oilsmentioning

confidence: 99%

An Overview on Antioxidants Activity of Polysaccharide Edible Films and Coatings Contains Essential Oils and Herb Extracts in Meat and Meat Products

Hashemi¹,

Daneshamooz²,

Raeisi³

et al. 2020

Adv. Anim. Vet. Sci.

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M eat is a known source of protein and due to its valuable proteins, essential amino acids, vitamins, minerals and fat, meat is an important part of a balanced diet. During the storage and processing of meat and meat products oxidative reactions can occur (Stadnik and Kęska, 2015) (Domínguez et al., 2016). Oxidation of lipids is one of the most important reaction in meat products which cause rancidity, reduce in quality, nutritional value, and taste. It could even produce toxic compounds which could be risky for human health. The application of antioxidants is of the best solutions to prevent oxidation and protect meat against oxidative damage. Complications of synthetic antioxidants in foods and consumers demand for natural preservative leads to utilization of natural antioxidants in food products. Therefore, due to high bioactive contents of essential oils and plant extracts, scientists and industries review Article Abstract | According to the environmental problems that plastic packaging was made in recent decades, edible film/ coating have been drawn attention due to their beneficial properties. Alginate, chitosan, starch, CMC and etc. are of the most common edible films/coatings. On the other hand, the meat and meat products are vulnerable to oxidative reactions that reduce their quality and also lose nutrients and risk consumers health and safety. A strategy to limit this, is use of a wide range of antioxidants. Nowadays, consumers tend to use natural antioxidants due to the complication of synthetic antioxidants. Essential oil and herbal extracts are among natural compounds with high functional properties but they had undesirable effects on sensorial quality of meat and meat products in high doses. An interesting strategy to overcome this limitation is application of polysaccharide edible film/coating as carrier of these compounds. Natural antioxidants in edible films/coatings improve the film matrix and cause an increase in meat shelf-life, benefits sensorial quality and also enhance nutritional value of meat. This paper discusses the combining of natural antioxidants with polysaccharide film and coating in meat and meat products.

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