Not Available

Not AvailableThree batches of fermented silage (FS) were made using silver bellies along with Lactobacillus plantarum (5%), sodium benzoate and molasses. The result indicated that 10% molasses with Lb. plantarum and sodium benzoate yielded a stable silage with desirable pH of <4.5, whereas molasses at 6 or 8% did not produce stable silage and had high levels of H2S producing bacteria and total Enterobacteriaceae counts. The minimum pH attained was 4.0, 4.7 and 5.0 in 10, 8 and 6% molasses, respectively. Experiments were carried out to use material from previous FS as starter inoculum for converting fresh fish mince to silage using 1 colon 1, 1 colon 2, 1 colon 4, 1 colon 5 and 1 colon 10 ratios. Stable FS was added to fresh fish mince, to which the required amount of molasses (10%) and sodium benzoate (0.5%) were added. The results suggested that 14-day old FS can be used as starter culture at 1:5 ratio effectively to produce stable FS.Not Availabl

Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products

Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed