Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage

Hao, Ruoyi; Yang, Liting; Sun, Liming; Xia, Lining; Jia, Hui; Li, Qi; Pan, Jinfeng

doi:10.1016/j.lwt.2017.03.031

Cited by 50 publications

(34 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to current study Hao et al (), the results of this study showed that H 2 S producing bacteria counts were lower than 2.1–3.12 log CFU/g initially and increased to 7.11 log CFU/g. Control and CH‐LVE 1%‐LVEO 0.5% samples showed 7.11 and 6 log CFU/g of H 2 S producing bacteria count respectively at last day of storage.…”

Section: Resultssupporting

confidence: 45%

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Rezaeifar

Mehdizadeh

Langroodi

et al. 2020

Journal of Food Safety

View full text Add to dashboard Cite

In this research, the antioxidant and antibacterial characteristics of the chitosan (CH) coating incorporated with lemon verbena essential oil (LVEO) and extract (LVE) on the quality of the rainbow trout packed by vacuum packaging at 4°C were investigated. Samples evaluated include the following: Control, VP, CH, CH‐LVE 2%, CH‐LVEO 1%, and CH‐LVE 1%‐LVEO 0.5% for 16 days at 3 days intervals. All of the samples significantly reduced Psychrotrophic bacteria, total viable counts, Enterobacteriaceae, and H2S producing bacteria as compared with control during keeping time. Thiobarbituric acid reactive substance, peroxide value, total volatile basic nitrogen, and pH value were detected lower in all of the samples than control. CH incorporated with LVE and LVEO gave an agreeable effect on sensory characteristics. Samples containing CH‐LVE 1%‐LVEO 0.5% was often in priority by sensory assessors. Generally, LV can be applied as a substitution for chemical preservatives in fish meat.

show abstract

Section: Resultssupporting

confidence: 45%

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Rezaeifar

Mehdizadeh

Langroodi

et al. 2020

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Although some in vitro studies on EPE have shown its antibacterial activity against a number of Gram-positive and Gram-negative bacteria (Koo et al, 2000;Mascheroni et al, 2010), there was few scientific literature about antibacterial effectiveness of EPE on shelflife extension of foodstuffs (Duman & Özpolat, 2015;Rezaeigolestani et al, 2017;Shavisi et al, 2017). However, numerous studies reported that plant EOs and natural extracts had good antibacterial effects to improve shelf life and control foodborne pathogenic bacteria in food products (Hao et al, 2017;Jouki et al, 2014;Karabagias et al, 2011;Khezrian & Shahbazi, 2018;Lekjing, 2016;Ojagh et al, 2010b;Rezaei & Shahbazi, 2018). Based on the results of the previous study (Viuda-Martos et al, 2008), the antibacterial activity of EPE is mainly due to the presence of aromatic acids, esters, flavonoids compounds such as flavanols, procyanidins, and phenolic acid.…”

Section: Bacteriological Analysis Of Minced Beef Meatmentioning

confidence: 99%

“…In this study, the highest antimicrobial effects were found for treated groups with CH + EPE 2% + CN 2% and CH + EPE 2% + CN 1%. Previous studies found that the combination of extracts with other antimicrobial compounds had a higher effect than the extract alone against microbial growth in food models (Abdel-Naeem & Mohamed, 2016;Hao et al, 2017;Shavisi et al, 2017). It has been shown that synergistic effects of antimicrobial compounds affect microbial cells by various antimicrobial mechanisms, including sequential inhibition of a common biochemical pathway, disrupting of protective enzymes and increasing the number and size of pores created in phospholipid bilayer of the cell membrane (Kakaei & Shahbazi, 2016).…”

Section: Bacteriological Analysis Of Minced Beef Meatmentioning

confidence: 99%

“…Synthetic polymers used as food packaging materials have several concerns including nonbiodegradability, diminishing oil resources, environmental apprehensions for their disposal or incineration, and toxicity to living organisms (Dehnad, Mirzaei, Emam‐Djomeh, Jafari, & Dadashi, ). To overcome these serious problems, many researchers are now focusing on the application of various biopolymers with ecofriendly nature, biodegradability, selective permeability to gases (CO 2 and O 2 ), nontoxicity, good film‐forming ability, and biocompatibility properties, such as carboxymethylcellulose (Rezaei & Shahbazi, ), poly‐lactic acid (PLA) (Rezaeigolestani et al, ; Shavisi, Khanjari, Basti, Misaghi, & Shahbazi, ), gelatin (Bodini, Sobral, Favaro‐Trindade, & Carvalho, ), alginate (Hao et al, ), and particularly chitosan (CH) (Ojagh, Rezaei, Razavi, & Hosseini, ; Siripatrawan & Noipha, ).…”

Section: Introductionmentioning

confidence: 99%

“…Natural extracts and EOs play multiple roles as antioxidants, food pathogen inhibitors, flavor, and shelf‐life enhancers, texture promoters, and toxicity‐reducing agents (Burt, ). EOs and extracts represent an alternative to industrial or instrumental ways of food preservation (Hao et al, ). Propolis is a resinous material collected by Apis mellifera and known for its numerous biological and pharmacological properties including immunomodulatory, antitumor, anti‐inflammatory, antibacterial, antifungal, antioxidant, and antiviral activities, related with its phenolic components (Koo et al, ; Mascheroni, Guillard, Nalin, Mora, & Piergiovanni, ; Wang et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A novel active food packaging film for shelf‐life extension of minced beef meat

Shahbazi

Shavisi

2018

Journal of Food Safety

View full text Add to dashboard Cite

In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide value), microbial (total viable count, psychrotrophic bacteria, Pseudomonas spp., lactic acid bacteria, and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of minced beef meat during refrigerated storage for 14 days was evaluated. Final microbial population decreased approximately 1–5.5 log CFU/g in treated samples compared to control (p < .05). Films containing EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1% showed a promising approach for delaying microbial growth as well as lipid and protein oxidation of minced beef meat. There were no negative impacts on sensory properties of samples packed with EPE 2%, EPE 2% + CN 2%, and EPE 2% + CN 1%. Practical applications Meat is an important source of essential amino acids, vitamins, minerals, and other nutrients. It is extremely perishable due to high water content, pH, and availability of nutrients. The results of this study showed that minced beef meat's shelf life can be extended by 14 days using chitosan film containing ethanolic propolis extract (1 and 2%) separately and in combination with cellulose nanoparticle (1 and 2%). The synthesized designated films in our study are biodegradable, thus potential in modern active food packaging for the concern of food protection and environmental problems.

show abstract

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

et al. 2020

Self Cite

View full text Add to dashboard Cite

BACKGROUND Omega‐3 common carp (OCC) raised by patented culture systems have higher level of n‐3 fatty acids and n‐3/n‐6 ratio than normal common carps (NCCs) from traditional culture system. Whether the patented farming system and modified fatty acid profile will influence OCC storage stability is unclear. This study aimed to expose the differences of post‐mortem quality changes between NCC and OCC. RESULTS NCC and OCC have similar rigor mortis patterns, only a higher level of lactic acid was observed in NCC after 96 h. Adenosine triphosphate (ATP) related compounds had no major differences, but slightly higher inosine monophosphate in OCC was found at 36 h. The K‐value, Ki‐value and Hx‐index demonstrated high cohesiveness (Pearsons two‐tailed, r = 0.968–0.984, P < 0.05) during storage, with statistically comparable (P > 0.05) temporal progress of change in NCC and OCC. The indices were lower in OCC than in NCC. Attenuation of myosin heavy chain in OCC was not as distinct as in NCC, coincided with its higher salt‐soluble protein level at 144 h. Before 96 h, thiobarbituric acid value (TBA), total viable count (TVC), cooking loss (CL), drip loss (DL), and hardness in NCC and OCC were similar. However, at 144 h, higher TBA, TVC, CL and DL while lower hardness in NCC than in OCC were observed. Principle component analysis showed good separation of NCC and OCC in biplot at 0 and 144 h. CONCLUSION Patented culture system has a slightly positive influence on post‐mortem quality of common carp. It can be used for producing OCC without compromising storage stability. © 2020 Society of Chemical Industry

show abstract

Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage

Cited by 50 publications

References 33 publications

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

A novel active food packaging film for shelf‐life extension of minced beef meat

Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

Contact Info

Product

Resources

About