Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna () Fillets during Chilled Storage.

Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food industry because of its high-water solubility, stability of its aqueous solutions in a wide pH range, and high viscosity.

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum ( Var. ) Seed Oil Using HSME and GC-MS.

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC-MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP.

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat.

Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.

Bioactive Compound, Antioxidant, and Radical Scavenging Activity of Some Plant Aqueous Extracts for Enhancing Shelf Life of Cold-Stored Rabbit Meat.

The potential radical scavenging, antioxidant activities (DPPH and ABTS) and bioactive constituents of several plant aqueous extracts (Curcuma longa, CL; Myristica fragrans, MF; Zingiber officinale, ZO; Cymbopogon citratus, CC and Thymus vulgaris, TV as well as their mixture) were investigated. The effect of these extracts on quality aspects (sensory characteristic, color traits, and Thiobarbituric acid) of rabbit meat during a 16-day cold (4 ± 2 °C) storage were investigated. Total phenolics and flavonoid contents of all extracts ranged from 13.