Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

Li, Yanlei; Tang, Xiuying; Shen, Zhixiong; Dong, Jun

doi:10.1016/j.foodchem.2019.01.213

Cited by 99 publications

(48 citation statements)

References 17 publications

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“…Enzymatic degradation and the growth of microorganisms during storage can lead to protein decomposition and the production of alkaline nitrogen components that can be expressed as TVB-N values. High values of this parameter significantly affect the shelf life and quality of meat and meat products [ 24 , 62 ]. The TVB-N values in all goose meat samples studied increased continuously during storage, but the rate of this increase was significantly higher in control samples than those values in goose meat from the vitamin E treatment ( Figure 1 b).…”

Section: Resultsmentioning

confidence: 99%

Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Nemati

Alirezalu

Besharati

et al. 2020

Foods

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The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.

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Section: Resultsmentioning

confidence: 99%

Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Nemati

Alirezalu

Besharati

et al. 2020

Foods

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“…The TVB‐N values have been regarded as an index to evaluate the quality of meat (Cheng et al ., 2019), which might be due to the ammonia and amines obtained from biomacromolecules (i.e. proteins and fats) decomposed by microorganisms and enzymes (Li et al ., 2019). The TVB‐N values of the chicken breast after different pressures treatment are shown in Figure 1(c).…”

Section: Resultsmentioning

confidence: 99%

Effect of high‐pressure treatment on the quality of prepared chicken breast

Dong

Luo

Liu

et al. 2020

Int J of Food Sci Tech

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“…Total volatile base nitrogen value is an indicator for evaluating meat and meat products' freshness (Chaparro‐hernandez et al., 2015). Changes in TVB‐N values may be attributed to protein degradation by corrosion‐causing microorganisms and exudation of proteolytic enzymes, which lead to producing compounds with alkaline nitrogen (Li et al., 2019). The TVB‐N values increased remarkably in all samples during storage (Wang et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

Alirezalu

Yaghoubi

Nemati

et al. 2021

Food Science & Nutrition

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The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.

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Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

Cited by 99 publications

References 17 publications

Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Effect of high‐pressure treatment on the quality of prepared chicken breast

Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

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