Quality and Acceptability of Meat Nuggets with Fresh &lt;i&gt;Aloe vera&lt;/i&gt; Gel

Rajkumar, V.; Verma, Arun Kumar; Patra, G.; Pradhan, Saktipada; Biswas, Subhasish; Chauhan, Pranav; Das, Anubrata

doi:10.5713/ajas.15.0454

Cited by 31 publications

(32 citation statements)

References 24 publications

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“…Ten grams of sample were macerated for 48 h in 80% ethanol at room temperature in the dark environment. Then, the samples were evaporated under vacuum at 40 °C until the solvent was removed (Rajkumar et al, 2016 ). In treatment III, Aloe vera gel was dried at 80 °C for 48 h. Then, 100 ml of deionized water was added to 10 ml of dried Aloe vera gel.…”

Section: Methodsmentioning

confidence: 99%

“…Research on the use of Aloe vera in meat and meat products is quite new and limited research is available on this subject. In these limited number of studies, Aloe vera has been used in chicken meat (Meena et al 2019 ; Sari et al 2017 ), low-fat meat emulsion (Kumar et al 2017 ), low meat beef burgers (Soltanizadeh and Ghiasi-Esfahani 2015 ) and meat nuggets (Rajkumar et al 2016 ) for different purposes such as improving the quality and shelf-life. Sari et al ( 2017 ) showed that Aloe vera gel decreased cooking loss and fat absorption without adversly affecting the sensory properties in chicken meat during frying.…”

Section: Introductionmentioning

confidence: 99%

“…Meena et al ( 2019 ) also stated that Aloe vera gel extract can be used as an organic and natural preservative in the chicken meat. Improvement in cooking yield in nuggets was reported due to utilization of Aloe vera gel (Soltanizadeh and Ghiasi-Esfahani 2015 ; Rajkumar et al 2016 ). Microorganisms frequently encountered in meat and meat products are E. coli , Salmonella spp, Listeria monocytogenes , S. aureus , Yersinia enterocolitica , Clostridium perfringens and Clostridium botulinum (Hansen et al 2016 ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Uşan

Kılıç

2021

J Food Sci Technol

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The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens ( Pseudomonas fluorescens , Listeria monocytogenes , Salmonella spp., Escherichia coli and Staphylococcus aureus ) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log 10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product. Supplementary information The online version contains supplementary material available at 10.1007/s13197-021-05183-5.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Uşan

Kılıç

2021

J Food Sci Technol

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“…Researchers are exploring various possibilities and combinations in search of different plant or seed extract having antioxidant, antimicrobial and other properties that maintain food safety and quality. Numerous studies have been aimed at assessing the effect of different plant materials on the oxidative deterioration of meat and meat products (Banerjee et al , 2012; Devatkal et al , 2010; Rajkumar et al , 2016; Shah et al , 2014; Singh et al , 2015; Tajkarimi et al , 2010; Tanwar et al , 2017). In this regard, black cumin extract (BCE) is important, as it possesses enormous biological properties and hence widely used in processed and pharmaceutical industries as well as in traditional therapeutic uses.…”

Section: Introductionmentioning

confidence: 99%

Effect ofNigella sativaseed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

Chauhan

Das

Nanda

et al. 2018

NFS

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Purpose Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days. Design/methodology/approach Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study. Findings Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork. Originality/value BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

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“…Currently, aloe vera gel is sold commercially worldwide and is used as an ingredient in a wide range of food, cosmetic and therapeutic products [2] . It has recently been reported that incorporating aloe vera gel into emulsion-based goat meat nuggets enriches the functional value of the product [3] . Barbaloin (10-beta-D-glucopyranosyl-1,8-dihydroxy-3-(hydroxymethyl)-9(10H)-anthracenone) is considered the most specific extract of aloe [4] and has been reported to have a variety of pharmacological effects, including anti-inflammatory, antiviral, antibacterial, antitumor and free radicalscavenging effects [4][5][6][7][8][9] .…”

Section: Introductionmentioning

confidence: 99%

Barbaloin inhibits ventricular arrhythmias in rabbits by modulating voltage-gated ion channels

et al. 2017

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Barbaloin (10-β-D-glucopyranosyl-1,8-dihydroxy-3-(hydroxymethyl)-9(10H)-anthracenone) is extracted from the aloe plant and has been reported to have anti-inflammatory, antitumor, antibacterial, and other biological activities. Here, we investigated the effects of barbaloin on cardiac electrophysiology, which has not been reported thus far. Cardiac action potentials (APs) and ionic currents were recorded in isolated rabbit ventricular myocytes using whole-cell patch-clamp technique. Additionally, the antiarrhythmic effect of barbaloin was examined in Langendorff-perfused rabbit hearts. In current-clamp recording, application of barbaloin (100 and 200 μmol/L) dose-dependently reduced the action potential duration (APD) and the maximum depolarization velocity (Vmax), and attenuated APD reverse-rate dependence (RRD) in ventricular myocytes. Furthermore, barbaloin (100 and 200 μmol/L) effectively eliminated ATX II-induced early afterdepolarizations (EADs) and Ca-induced delayed afterdepolarizations (DADs) in ventricular myocytes. In voltage-clamp recording, barbaloin (10-200 μmol/L) dose-dependently inhibited L-type calcium current (I) and peak sodium current (I) with IC values of 137.06 and 559.80 μmol/L, respectively. Application of barbaloin (100, 200 μmol/L) decreased ATX II-enhanced late sodium current (I) by 36.6%±3.3% and 71.8%±6.5%, respectively. However, barbaloin up to 800 μmol/L did not affect the inward rectifier potassium current (I) or the rapidly activated delayed rectifier potassium current (I) in ventricular myocytes. In Langendorff-perfused rabbit hearts, barbaloin (200 μmol/L) significantly inhibited aconitine-induced ventricular arrhythmias. These results demonstrate that barbaloin has potential as an antiarrhythmic drug.

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Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel

Cited by 31 publications

References 24 publications

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Effect ofNigella sativaseed extract on lipid and protein oxidation in raw ground pork during refrigerated storage

Barbaloin inhibits ventricular arrhythmias in rabbits by modulating voltage-gated ion channels

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