Shelf Life Extension and Quality Improvement of Fresh Ostrich Meat by Active Chitosan Coating Enriched With Fennel Extract

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(5)

Published: May 1, 2025

ABSTRACT The present study aimed to evaluate the effect of chitosan (CS, 2%, w/v), fennel extract (FE, 1.5%, v/v), and CS + FE (2%, w/v v/v FE) coatings on physicochemical, microbial, sensory properties ostrich meat (OM) at 0, 7, 15 days refrigerated storage. obtained results showed that use for OM samples demonstrated a significant enhancement in moisture retention decrease pH, thiobarbituric acid reactive substances (TBARS), total volatile nitrogen (TVB‐N), peroxide value (PV) values compared control one, which were 6.34, 0.53 mg/kg, 15.14 mg/100 g, 2.64 meq/kg, respectively coating sample, 15th day. At end storage time, viable count (TVC), psychrophilic bacteria (PBC), lactic (LABC) sample notably ( p < 0.05) decreased from 8.92, 6.86, 5.45 6.24, 5.78, 3.2 log10 CFU/g when coated with FE, respectively. Additionally, evaluation revealed treatments did not remarkably affect initial characteristics their deterioration throughout In conclusion, application could be considered promising alternative artificial preservatives products, as it extends shelf life refrigerator by more than 2 weeks.

Language: Английский

Effects of Different Natural Additives Alternative to Chemical Ones on Artisanal Bologna-Type Sausages Shelf Life

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(7), P. 3571 - 3571

Published: March 25, 2025

This study aims to evaluate the effects of mandarin peel (Citrus reticulata L.), oregano (Origanum vulgare), and common lambsquarter (Chenopodium album) powders as natural additives on shelf lives artisanal Bologna-type sausages by comparing them with a chemically preserved control formulation. In this regard, four mortadella formulations (MTS1, MTS2, MTS3, MTC) were produced analyzed for physicochemical, microbiological, rheological, sensory properties at days 1 (T0), 15 (T1), 25 (T2), 30 (T3) after vacuum packaging. The results highlighted greater performances in experimental samples MTS2 (made lambsquarters) MTS3 oregano), particularly microbiological stability antioxidant activity, which similar those sample (MTC), TBAR values extremely low, even end storage both (0.65 mg MDA/kg) (1.11 MDA/kg), reflecting effective lipid oxidation control. analysis further revealed oregano-containing (MTS3) most preferred appearance taste. These findings suggest that additives, like or powders, could replace complement nitrites sausages, ensuring product quality, safety, life while meeting consumer demand clean-label chemical-additive-free products. Further research optimize these support commercial applications.

Language: Английский