VetSRev
Database of veterinary systematic reviews
Database of veterinary systematic reviews
Food Chemistry (2022) 396:
DOI: 10.1016/j.foodchem.2022.133674
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 (I2 = 99%, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.
Tahir, H. E., Hashim, S. B. H., Komla Mahunu, G., Arslan, M., Shi, J., Adam Mariod, A., JunJun, Z., El-Seedi, H. R., XiaoDong, Z., Musa, T. H., & Zou, X. (2022). Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: a systematic review. Food Chemistry, 396. https://doi.org/10.1016/j.foodchem.2022.133674 meta-analysis, meat, systematic reviews, literature reviews, chemical composition, estimation, temperature, food contamination, toxicity, curcumin, nitrogen, toxic substances, meat quality, seafoods, anthocyanins, film, food storage, naphthoquinones, pigments, volatile compounds