Novel Intermediate Moisture Meat Products

Ledward, D.A.

doi:10.1007/978-94-009-5103-7_27

Cited by 8 publications

(7 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, TBA values were below 1-2 considered to be the threshold limit for perception of rancidity (Watts 1962). In general, it has been reported that lipid oxidation is not a problem in intermediate moisture meats (Ledward 1985). Antioxidant activity of spices (Al-Jalay et al 1987) and nitrite also play a role in checking the rancidity development.…”

Section: Tba Valuesmentioning

confidence: 98%

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Malik

Sharma

2011

J Food Sci Technol

View full text Add to dashboard Cite

Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30±3°C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.

show abstract

Section: Tba Valuesmentioning

confidence: 98%

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Malik

Sharma

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Solubility in SDS + /Imercaptoethanol may decrease when stable nondisulphide covalent linkages are formed (Ledward 1982;Maruf 1990). The result obtained therefore seems to indicate that during the process there were oxidised lipid-protein interactions or Maillard reactions between amino acids and ribose.…”

Section: Solubility In Sds + B-mercaptoethanolmentioning

confidence: 99%

Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine ((Clupea pilchardus)

Castrillón

Alvárez-Pontes

Arias

et al. 1996

J. Sci. Food Agric.

View full text Add to dashboard Cite

Studies were carried out on the changes in solubility in SDS+β‐mercaptoethanol, the –SH group content, the amino acid and the fatty acid compositions, and nutritional quality of the muscle protein following freezing, storage at −20°C and conventional defrosting of sardines (Clupea pilchardus). During the processes, 8% of the total SH– group content was lost and there was a slight drop in solubility in SDS+β‐mercaptoethanol. The amino acids which dropped to the greatest extent were the S‐amino acids, followed by histidine, tyrosine, leucine, lysine and phenylalanin. The C22:6/C16:0 ratio dropped and this was considered to be related to oxidation phenomena. The digestibility of protein, biological value and net protein utilization (NPU) also dropped as a result of the processes studied.

show abstract

“…It has also been shown by several workers that the degradation of sorbic acid and its salts is very dependent on a w . Ledward (1985) showed that the formation of thiobarbituric acid-reactive substances (malonaldehyde and related carbonyls) increased with decreasing a w (range 0-87-0-55) when 0-5% sorbate was stored in salt/glycerol solutions. Seow and Cheah (1985a) also found the rate of degradation of sorbic acid to increase with decreasing a w in the range 1 -0-0-71 when glycerol was the humectant, the rate was first-order and over the temperature range 40-60° C the activation energy, at a w 0-80, was 7-8 kcalmol" 1 .…”

Section: Degradation Products Of Sorbic Acidmentioning

confidence: 99%

“…If, as seems likely, malonaldehyde and other such reactive carbonyls derived from the oxidizing sorbate are major reactants in the browning reactions (Ledward 1985) then the concentration of such compounds, during storage, should vary. From table 1 it is seen that such TBA-reactive substances rapidly form in 0-5% sorbate-10% lysine solutions, but the content apparently declines on storage at 65°C but continues to increase at 38°C.…”

Section: Sorbate-induced Browning In Model Systemsmentioning

confidence: 99%

Stability of sorbic acid in intermediate moisture systems

Da¹

1990

Food Additives and Contaminants

Self Cite

View full text Add to dashboard Cite

Intermediate foods are a heterogeneous group of foods which are stabilized by lowering their water activity to a level insufficient to support bacterial growth, typically about 0.85. However, moulds and yeasts are able to grow at these water activities and it is usual to add an antimycotic such as sorbate to ensure microbial stability. Sorbate, though, is liable to oxidation and in model systems adjusted to a water activity of 0.85 some of the oxidation products were found to be potential reactants in non-enzymic browning reactions with lysine, glutamate and haemoglobin solutions when stored at 38 degrees C or 65 degrees C. Oxidation led to an increase in pH and the formation of thiobarbituric acid-reactive substances. In some intermediate moisture meat products prepared by cook-soak equilibration in a variety of humectant solutions, 0.3% sorbate induced the formation of covalent linkages between proteins on storage at 38 degrees C. The concentration of sorbate in the meats decreased by a factor of 2 during 4 months at this temperature. The effects of such reactions on the quality of the food are discussed.

show abstract

Novel Intermediate Moisture Meat Products

Cited by 8 publications

References 30 publications

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Influence of Frozen Storage and Defrosting on the Chemical and Nutritional Quality of Sardine ((Clupea pilchardus)

Stability of sorbic acid in intermediate moisture systems

Contact Info

Product

Resources

About