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Smart films fabrica...
Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation : A systematic review
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- Tahir, Haroon Elrasheid (författare)
- Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
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- Hashim, Sulafa B. H. (författare)
- Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.;Alneelain Univ, Fac Agr Technol & Fish Sci, Dept Food Technol, POB 12702, Khartoum, Sudan.
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- Mahunu, Gustav Komla (författare)
- Univ Dev Studies, Fac Agr Food & Consumer Sci, Dept Food Sci & Technol, Tamale, Ghana.
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- Arslan, Muhammad (författare)
- Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
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Jiyong, Shi (författare)
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- Mariod, Abdalbasit Adam (författare)
- Ghibaish Coll Sci & Technol, Indigenous Knowledge & Heritage Ctr, Ghibaish, Sudan.;Univ Jeddah, Coll Sci & Arts Alkamil, POB 110, Alkamil, Saudi Arabia.
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- Zhang, Junjun (författare)
- Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
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- El-Seedi, Hesham (författare)
- Uppsala universitet,Institutionen för farmaceutisk biovetenskap,Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Peoples R China.
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- Zhai, Xiaodong (författare)
- Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
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- Musa, Taha H. (författare)
- Darfur Coll, Biomed Res Inst, Nyala, Sudan.
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Xiaobo, Zou (författare)
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Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.;Alneelain Univ, Fac Agr Technol & Fish Sci, Dept Food Technol, POB 12702, Khartoum, Sudan. (creator_code:org_t)
- Elsevier, 2022
- 2022
- Engelska.
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Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 396
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 % CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 % CI:17.44-21.94). Furthermore, 4 degrees C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 degrees C of 25.65 mg/100 g (95 % CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I-2 = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Total Volatile basic Nitrogen (TVB-N)
- Intelligent Food Packaging
- Smart Film
- Meat freshness
- Meta-Analysis
- Meta-regression
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Tahir, Haroon El ...
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Hashim, Sulafa B ...
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Mahunu, Gustav K ...
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Arslan, Muhammad
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Jiyong, Shi
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Mariod, Abdalbas ...
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Zhang, Junjun
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El-Seedi, Hesham
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Zhai, Xiaodong
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Musa, Taha H.
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Xiaobo, Zou
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Food Chemistry
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Uppsala universitet