Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins
Meat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food during storage. In this research, active fil...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidad de Nariño
2018-06-01
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| Series: | Revista de Ciencias Agrícolas |
| Subjects: | |
| Online Access: | http://revistas.udenar.edu.co/index.php/rfacia/article/view/3922/4581 |
| _version_ | 1818057307849752576 |
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| author | Yessica Galeano L. Olga Torres V. Ángela García S. |
| author_facet | Yessica Galeano L. Olga Torres V. Ángela García S. |
| author_sort | Yessica Galeano L. |
| collection | DOAJ |
| description | Meat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food during storage. In this research, active films formulated with polyvinyl alcohol, gelatin, and different oleoresin concentrations of nutmeg (Myristica fragrans) were made by using the casting methodology, a process by which a solution is poured into a mold. Bovine loins (Longissimus dorsi) were coated with the active films formulated, stored at 4 °C, performing physicochemical characterization for 1, 3, 6 and 10 days. The results obtained indicate a decrease in pH, humidity percentage, peroxide value (POVs), total volatile nitrogen bases (TVB-N) and greater conservation of the a* parameter (coordinate where +a indicates red, -a indicates green) in loins covered with active films during storage time. Thus, the active films formulated could be used in the meat industry to extend the shelf life of bovine loins. |
| first_indexed | 2024-12-10T12:42:40Z |
| format | Article |
| id | doaj.art-ac6571de73f9484ba9e0669895718292 |
| institution | Directory Open Access Journal |
| issn | 0120-0135 2256-2273 |
| language | English |
| last_indexed | 2024-12-10T12:42:40Z |
| publishDate | 2018-06-01 |
| publisher | Universidad de Nariño |
| record_format | Article |
| series | Revista de Ciencias Agrícolas |
| spelling | doaj.art-ac6571de73f9484ba9e06698957182922022-12-22T01:48:29ZengUniversidad de NariñoRevista de Ciencias Agrícolas0120-01352256-22732018-06-01351485710.22267/rcia.183501.82Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loinsYessica Galeano L.0Olga Torres V.1Ángela García S.2Universidad del QuindíoUniversidad del QuindíoUniversidad del QuindíoMeat products are considered highly perishable foods because of their physical, chemical and biological characteristics. Different compounds can be combined to produce active films with greater functionality, which can provide effective protection to food during storage. In this research, active films formulated with polyvinyl alcohol, gelatin, and different oleoresin concentrations of nutmeg (Myristica fragrans) were made by using the casting methodology, a process by which a solution is poured into a mold. Bovine loins (Longissimus dorsi) were coated with the active films formulated, stored at 4 °C, performing physicochemical characterization for 1, 3, 6 and 10 days. The results obtained indicate a decrease in pH, humidity percentage, peroxide value (POVs), total volatile nitrogen bases (TVB-N) and greater conservation of the a* parameter (coordinate where +a indicates red, -a indicates green) in loins covered with active films during storage time. Thus, the active films formulated could be used in the meat industry to extend the shelf life of bovine loins.http://revistas.udenar.edu.co/index.php/rfacia/article/view/3922/4581Active filmsBasesColorPeroxide valueVolatile nitrogen |
| spellingShingle | Yessica Galeano L. Olga Torres V. Ángela García S. Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins Revista de Ciencias Agrícolas Active films Bases Color Peroxide value Volatile nitrogen |
| title | Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins |
| title_full | Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins |
| title_fullStr | Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins |
| title_full_unstemmed | Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins |
| title_short | Evaluation of nutmeg (Myristica fragrans Houtt) as active component during storage of bovine loins |
| title_sort | evaluation of nutmeg myristica fragrans houtt as active component during storage of bovine loins |
| topic | Active films Bases Color Peroxide value Volatile nitrogen |
| url | http://revistas.udenar.edu.co/index.php/rfacia/article/view/3922/4581 |
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