TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging

Brewer, M.S.; Ikins, W.Illiam G.; Harbers, C.Arole A.Z.

doi:10.1111/j.1365-2621.1992.tb08042.x

Cited by 149 publications

(70 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Coatings are often good oxygen barriers (Conca and Yang 1993) and can retard lipid oxidation in foods (Kester and Fennema 1986). Similar results were reported by Conca and Yang (1993), Kester and Fennema (1986), Krochta et al (1994) and Earle and McKee (1985) and Chidanandiah et al (2009) (Brewer et al 1992) that led to lipid oxidation. Dushyanthan et al (2000), Kumar and Sharma (2004), Chidanandiah et al (2009), Modi et al (2009, Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

Section: Phsupporting

confidence: 86%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

View full text Add to dashboard Cite

The study was conducted to evaluate the utilization of skin in the preparation of meat balls. The meat balls were prepared by incorporating skin at different levels viz. 25%, 50%, 75% and 100% replacing lean meat in the formulation. The meat balls were further enrobed to see the effect of coating on the quality characteristics of meat balls. Parameters namely emulsion stability, cooking yield, proximate composition and sensory parameters of meat balls decreased significantly (P<0.05) with the increasing skin level. Based on various sensory parameters, meat balls containing 50% skin were optimized as best among coated as well as non-coated meat balls. Both coated as well as control meat balls were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7 and 14 days for various quality parameters during refrigerated storage at 4±1°C. TBARS value, total plate count and psychrophilic count increased significantly (P<0.05) whereas the scores for various sensory attributes decreased significantly (P<0.05) during storage. Coliforms were not detected throughout the period of storage. Thus, meat balls utilizing chicken skin were stored for a period of 14 days at refrigerated temperature (4±1°C) with changes in the quality parameters under acceptable limits.

show abstract

Section: Phsupporting

confidence: 86%

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Bhat

Kumar

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The mean values of the free fatty acids (FFA) increased significantly (P<0.05) throughout the storage period and a similar trend was observed by Anand et al (1991) oxidation and the production of volatile metabolites in the presence of oxygen attributed to oxygen permeability of packaging material (Brewer et al 1992). This was in agreement with the findings of Reddy and Rao (1997), Nag et al (1998), Singh and Verma (2000), Chidanandaiah et al (2009), Reddy et al (2009, Modi et al (2009), Kumar and Tanwar (2010), Sudheer et al (2010) and Bhat et al (2010) who also found a similar increase in TBARS values upon storage of different meat products.…”

Section: Free Fatty Acids (% Oleic Acid)supporting

confidence: 81%

Quality evaluation of mutton Harrisa during one week refrigerated storage

Pathak

2010

J Food Sci Technol

View full text Add to dashboard Cite

Harrisa is a popular indigenous meat based product of Jammu and Kashmir. An attempt was made to standardize the basic formulation and processing conditions for the preparation of the Harrisa using mutton meat. The product so developed was packed in low density polyethylene pouches (LDPE) and evaluated for a shelf life of 1 week at refrigeration (4±1°C) temperature for various physicochemical, microbiological and sensory attributes. The mean values of pH, protein percent, fat percent and ash percent of the product increased significantly (P<0.05) whereas the mean moisture percent showed a significantly (P<0.05) decreasing trend during refrigerated storage. The mean scores of all the sensory parameters decreased significantly (P<0.05) with storage. Total plate count and psychrophilic count increased significantly (P<0.05) whereas the coliforms were not detected throughout the period of storage. Thiobarbituric acid reacting substances (TBARS) and free fatty acid (% oleic acid) values also increased significantly (P<0.05) with storage period. Although storage resulted in significant decrease in almost all the quality attributes and sensory scores but the changes were within the limits of acceptability. The product was acceptable for a period of one week under refrigerated conditions.

show abstract

“…Brewer et al (1992) concluded that significant quality deterioration could be expected during frozen storage of high and low fat, carrageenan extended beef patties. Gupta et al (1993) found reduced flavour scores in mutton and mutton+chicken sausages during refrigerated storage.…”

Section: Sensory Qualitymentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

View full text Add to dashboard Cite

To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

show abstract

TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging

Cited by 149 publications

References 29 publications

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Effect of skin, enrobing and refrigerated storage on the quality characteristics of chicken meat balls

Quality evaluation of mutton Harrisa during one week refrigerated storage

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Contact Info

Product

Resources

About