Influence of storage period and packaging methods on quality attributes of fresh beef steaks

Bağdatlı, Aytunga; Kayaardı, Semra

doi:10.1080/19476337.2014.919029

Cited by 24 publications

(18 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was reported to be related to the decrease of a* values (Ercoşkun and Özkal 2011). Also, water loss in meat might have led to the excessive accumulation of myoglobin pigment on the surface of meat (Bağdatli and Kayaardi 2015).…”

Section: Resultsmentioning

confidence: 99%

Optimization of compositional and structural properties in probiotic sausage production

Bağdatlı

Kundakçı

2015

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

In this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (10(6) cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = -0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples.

show abstract

Section: Resultsmentioning

confidence: 99%

Optimization of compositional and structural properties in probiotic sausage production

Bağdatlı

Kundakçı

2015

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…The highest level of TBARS was determined in the case of packed meat samples in modified atmosphere (Guti errez et al, 2013). Ba gdatli & Kayaardi (2015) reported that the TBARS number ranged between 0.5 and 1.0 mg kg À1 , which was the indication of rancid odour. They also showed that interaction of packaging method and storage time affected the TBARS values significantly.…”

Section: Determination Of Thiobarbituric Acid-reactive Substancesmentioning

confidence: 99%

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

Brychcy

Król

Kulig

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The aim of the study was to determine antimicrobial efficiency of carrageenan and gelatine hydrosols containing acidic electrolysed water (AEW) on surface microbiota of meat and evaluate possible quality changes in raw meat after treatment with experimental AEW‐containing hydrosols. Microbiological examination of meat samples covered with AEW‐containing hydrosols (total number of microorganisms, yeast and moulds, and psychrotrophs) was performed. To evaluate quality changes, haem pigments, colour, thiobarbituric acid‐reactive substances (TBARS), antioxidant capacity and preliminary sensory evaluations were performed. Treatment with AEW‐containing hydrosols causes improvement in microbiological quality of meat samples. The treatment with AEW‐containing hydrosols significantly influenced the variability of myoglobin forms of tested meat samples. Changes in L*a*b* colour parameters were found and favourably affected sensory evaluation of meat quality, especially for samples treated with AEW and gelatine‐containing hydrosols. The TBARS values of all AEW–sols‐treated samples were in the range of 0.30–0.39 mg malondialdehyde kg−1. Radical scavenging (DPPH) and reducing ability (FRAP) assays confirmed that process of electrolysis significantly improved antioxidant activity of modified meat samples compared to treatment with hydrosols containing nonelectrolysed salt solutions. Obtained results suggest that hydrosols incorporated with AEW may be used for food preservation because of their antimicrobial activity and positive impact on quality factors of raw meat.

show abstract

“…Similar TBARS values in vacuum‐packaged beef steaks were also indicated by several researchers (Vitale et al . ; Bagdatli and Kayaardi ).…”

Section: Resultsmentioning

confidence: 98%

“…On the other hand, pH values of vacuum‐packaged, stored beef steaks increased during storage (Keun‐Taik and Chan‐Suk ; Katikou et al . ; Jose and Gómez ; Bagdatli and Kayaardi ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

Aksu

Alinezhad

Erdemir

2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

In this research, the effects of lyophilized Urtica dioica L. water extract (LUDWE) on the shelf life of vacuum-packaged beef steaks were evaluated. For this purpose, beef steaks were arranged as control (vacuum packaging, VP), 150 ppm LUDWE + VP, 300 ppm LUDWE + VP and 450 ppm LUDWE + VP, and were stored at 2 ± 0.5C for 21 days. During storage, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae counts, pH, color and thiobarbituric acid reactive substances (TBARS) values of beef steaks were determined. By adding LUDWE in the beef steaks, TBARS values decreased (P < 0.01), and minimum values were determined in 450 ppm LUDWE + VP groups (P < 0.05). Depending on the increase in the LUDWE level, psychrotrophic (P < 0.01), Pseudomonas (P < 0.01), Enterobacteriaceae (P < 0.01) and lactic acid bacteria (P < 0.01) counts decreased, and the highest counts of these parameters were determined in the control group. LUDWE also had significant effects on L* (P < 0.01), a* (P < 0.01) and b* (P < 0.01) values of vacuum-packaged beef steaks. PRACTICAL APPLICATIONSBeef steak is more susceptible to microbial spoilage and lipolytic reactions; these can lead to a shorter shelf life with potential risks for human health during storage at low temperatures. In beef steaks, lipid oxidation can be decreased and spoilage bacterial counts can be suppressed using natural antioxidants and antimicrobials such as lyophilized Urtica dioica L. water extract (LUDWE). This work clearly showed that LUDWE could be used as a good natural antioxidant and antimicrobial agent in fresh meat products such as beef steaks.

show abstract

Influence of storage period and packaging methods on quality attributes of fresh beef steaks

Cited by 24 publications

References 23 publications

Optimization of compositional and structural properties in probiotic sausage production

Optimization of compositional and structural properties in probiotic sausage production

The effect of carrageenan and gelatine hydrosols incorporated with acidic electrolysed water on surface microbiota and quality changes on pork meat

Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

Contact Info

Product

Resources

About