51
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Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt. Microorganisms 2022; 10:microorganisms10020456. [PMID: 35208910 PMCID: PMC8880240 DOI: 10.3390/microorganisms10020456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/14/2022] [Accepted: 02/14/2022] [Indexed: 02/04/2023] Open
Abstract
We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement.
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52
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Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Onopiuk A, Stelmasiak A, Wierzbicka A, Poltorak A. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. Meat Sci 2022; 187:108751. [DOI: 10.1016/j.meatsci.2022.108751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 01/11/2023]
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53
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Schopfer B, Mitrenga S, Boulaaba A, Roolfs K, Plötz M, Becker A. Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages. Meat Sci 2022; 188:108780. [DOI: 10.1016/j.meatsci.2022.108780] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/20/2022] [Accepted: 02/21/2022] [Indexed: 10/19/2022]
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54
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Grispoldi L, Karama M, El‐Ashram S, Saraiva C, García‐Díez J, Chalias A, De Gennis M, Vannuccini A, Poerio G, Torlai P, Chianese G, Fermani AG, Barbera S, Cenci‐Goga BT. A study on the application of natural extracts as alternatives to sodium nitrite in processed meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16351] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Luca Grispoldi
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | - Musafiri Karama
- Faculty of Veterinary Science Department of Paraclinical Sciences University of Pretoria Onderstepoort South Africa
| | - Saeed El‐Ashram
- School of Life Science and Engineering Foshan University Foshan China
- Faculty of Science Kafrelsheikh University Kafr el‐Sheikh Egypt
| | - Cristina Saraiva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro Vila Real Portugal
- Department of Veterinary Sciences School of Agrarian and Veterinary Sciences University of Trás‐os‐Montes e Alto Douro Vila Real Portugal
| | - Juan García‐Díez
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro Vila Real Portugal
| | - Athanasios Chalias
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
- European Food Safety Authority EU‐FORA Programme Parma Italy
| | - Matteo De Gennis
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | - Andrea Vannuccini
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | - Giusi Poerio
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | - Paolo Torlai
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | - Giuseppina Chianese
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
| | | | - Salvatore Barbera
- Department of Agricultural, Forest and Food Sciences – AGRIFORFOOD University of Turin Grugliasco Italy
| | - Beniamino T. Cenci‐Goga
- Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy
- Faculty of Veterinary Science Department of Paraclinical Sciences University of Pretoria Onderstepoort South Africa
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55
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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56
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A Review on Dietary Additive, Food Supplement and Exercise Effects on the Prevention of Covid-19. NUTRITION AND FOOD SCIENCES RESEARCH 2022. [DOI: 10.52547/nfsr.9.1.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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57
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Roobab U, Afzal R, Ranjha MMAN, Zeng X, Ahmed Z, Aadil RM. High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15499] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | | | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Zahoor Ahmed
- School of Food and Agriculture sciences University of Management Science and Technology Lahore 54770 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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58
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Bernardo P, Patarata L, Lorenzo JM, Fraqueza MJ. Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products. Foods 2021; 10:foods10123019. [PMID: 34945570 PMCID: PMC8702177 DOI: 10.3390/foods10123019] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/26/2021] [Accepted: 12/01/2021] [Indexed: 12/14/2022] Open
Abstract
Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.
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Affiliation(s)
- Patrícia Bernardo
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Luís Patarata
- CECAV—Animal and Veterinary Research Center, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
- Correspondence:
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59
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Thermoplastic starch blown films functionalized by plasticized nitrite blended with PBAT for superior oxygen barrier and active biodegradable meat packaging. Food Chem 2021; 374:131709. [PMID: 34875439 DOI: 10.1016/j.foodchem.2021.131709] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/31/2023]
Abstract
Functional bioplastic packaging was produced from thermoplastic starch (TPS) with nitrite (1-5%) and polybutylene adipate terephthalate (PBAT) (PBAT/TPS at 30/70 and 40/60) via blown-film extrusion. TPS-nitrite interaction increased thermal destabilization and decreased α-relaxation temperature of TPS phase, indicating improved plasticization and disruption of starch granules. Nitrite modified C=O bonding of PBAT and improved compatibility with TPS networks, resulting in compact microstructures that reduced oxygen and water vapor permeability. Films containing nitrite showed up to 39.7% decrease (p≤0.05) in mechanical properties while effectively improving and stabilizing redness of vacuum-packaged pork during storage for 12 days. Nitrite release led to up to 0.66 ppm residual nitrite, which corresponded to formation of nitrosyl myoglobin (3.4-9.6 ppm), and effectively reduced total viable count, lactic acid bacteria and yeast and molds (p≤0.05). Stabilized lipid components also increased with increasing nitrite. Novel nitrite-containing biodegradable film enhanced functional properties and retained quality of packaged meat.
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60
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Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104298] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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61
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Yoon J, Bae SM, Gwak SH, Jeong JY. Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food Sci Anim Resour 2021; 41:840-854. [PMID: 34632403 PMCID: PMC8460332 DOI: 10.5851/kosfa.2021.e41] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/16/2021] [Accepted: 08/05/2021] [Indexed: 11/24/2022] Open
Abstract
The impact of green tea extract powder and rosemary extract powder, alone or in
combination, on the quality characteristics of naturally cured pork sausages
produced with white kimchi powder as a nitrate source was evaluated. Ground pork
sausages were assigned to one of seven treatments: control (0.01% sodium
nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white
kimchi powder and 0.05% green tea extract powder), treatment 2
(0.3% white kimchi powder and 0.1% green tea extract powder),
treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract
powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary
extract powder), treatment 5 (0.3% white kimchi powder, 0.05%
green tea extract powder, and 0.05% rosemary extract powder), and
treatment 6 (0.3% celery juice powder, 0.05% green tea extract
powder, and 0.05% rosemary extract powder). Naturally cured products had
lower (p<0.05) cooking yield and residual nitrite content than control
sausages. However, compared to the control, naturally cured products with white
kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction
potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total
pigment content, and curing efficiency to the control. When the amount of green
tea extract powder or rosemary extract powder was increased to 0.1%
(treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results
indicate that green tea extract powder, rosemary extract powder, and white
kimchi powder may provide an effective solution to replace synthetic nitrite and
ascorbate used in traditionally cured products.
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Affiliation(s)
- Jiye Yoon
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- Department of Food Science & Biotechnology, Kyungsung University, Busan 48434, Korea
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62
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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review. Foods 2021; 10:foods10092094. [PMID: 34574204 PMCID: PMC8465333 DOI: 10.3390/foods10092094] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 12/31/2022] Open
Abstract
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
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63
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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64
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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65
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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66
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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat. Foods 2021; 10:foods10071598. [PMID: 34359468 PMCID: PMC8305275 DOI: 10.3390/foods10071598] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/30/2021] [Accepted: 07/06/2021] [Indexed: 12/14/2022] Open
Abstract
Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.
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67
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Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021; 181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 12/19/2022]
Abstract
The number of articles devoted to study the effect of "natural antioxidants" on meat systems has remarkably increased in the last 10 years. Yet, a critical review of literature reveals recurrent flaws in regards to the rationale of the application, the experimental design, the characterisation of the plant sources, the discussion of the molecular mechanisms and of the potential benefits. The selection of the appropriate source of these antioxidants and the identification of their bioactive constituents, are essential to understand their mode of action and set effective and safe doses. The methodological approach should also be planned with care as the recorded effects and main conclusions largely depend on the accuracy and specificity of the methods. This article aims to critically review the recent advances in the application of plant antioxidants in meat and meat products and briefly covers current trends of innovative application and future trends.
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Affiliation(s)
- M Estévez
- Meat and Meat Products Research Institute (IPROCAR), Food Technology, University of Extremadura, 10003 Cáceres, Spain.
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68
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Wang Y, Liu Y, Huang X, Xiao Z, Yang Y, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yuxuan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Xiaohong Huang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Zihan Xiao
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yifang Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Qinxin Yu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
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69
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Chen R, Zhang D, Liu H, Wang Z, Hui T. Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment. Foods 2021; 10:foods10061234. [PMID: 34071715 PMCID: PMC8229768 DOI: 10.3390/foods10061234] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 12/13/2022] Open
Abstract
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.
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Affiliation(s)
- Ruixia Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: ; Tel.: +86-10-62818740; Fax: +86-10-62818740
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Efenberger-Szmechtyk M, Gałązka-Czarnecka I, Otlewska A, Czyżowska A, Nowak A. Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products. Molecules 2021; 26:molecules26103009. [PMID: 34070170 PMCID: PMC8158479 DOI: 10.3390/molecules26103009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/11/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A.melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
- Correspondence:
| | - Ilona Gałązka-Czarnecka
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
| | - Anna Otlewska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
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71
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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72
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Chaijan M, Srirattanachot K, Nisoa M, Cheong L, Panpipat W. Practical use of
β
‐carotene‐loaded nanoemulsion as a functional colorant in sausages made from goat meat surimi‐like material. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence Department of Food Science and Innovation School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat80161Thailand
| | - Kesinee Srirattanachot
- Food Technology and Innovation Research Centre of Excellence Department of Food Science and Innovation School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat80161Thailand
| | - Mudtorlep Nisoa
- School of Science Walailak University Nakhon Si Thammarat80161Thailand
| | - Ling‐Zhi Cheong
- Department of Food Science and Engineering School of Marine Science Ningbo University Ningbo315211China
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence Department of Food Science and Innovation School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat80161Thailand
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73
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Abstract
Abstract
Purpose of Review
Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health.
Recent Findings
However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating.
Summary
The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.
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74
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Silva DR, Haddad GB, de Moura AP, de Souza PM, Ramos AL, Hopkins DL, Ramos EM. Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110392] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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75
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Grispoldi L, Karama M, Sechi P, Iulietto MF, Hadjicharalambous C, Cenci-Goga B. Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1874843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Luca Grispoldi
- Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, University of Perugia, Perugia, Italy
| | - Musafiri Karama
- Faculty of Veterinary Science, Department of Paraclinical Sciences, University of Pretoria, Onderstepoort, South Africa
| | - Paola Sechi
- Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, University of Perugia, Perugia, Italy
| | - Maria Francesca Iulietto
- Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, University of Perugia, Perugia, Italy
| | | | - Beniamino Cenci-Goga
- Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, University of Perugia, Perugia, Italy
- Faculty of Veterinary Science, Department of Paraclinical Sciences, University of Pretoria, Onderstepoort, South Africa
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76
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Bonifacie A, Promeyrat A, Nassy G, Gatellier P, Santé-Lhoutellier V, Théron L. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. Food Chem 2021; 348:129073. [PMID: 33524692 DOI: 10.1016/j.foodchem.2021.129073] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/17/2020] [Accepted: 01/06/2021] [Indexed: 02/02/2023]
Abstract
Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines and nitrosothiols, suspected to have a potential impact on human health. The mechanisms involved in NOC formation are studied in regard with the dose-response relationship of added nitrite and its interaction with ascorbate on NOC formation in a cured and cooked meat model. The impact of a second cooking stage on nitrosation was evaluated. The addition of nitrite in the cured and cooked model promoted heme iron nitrosylation and S-nitrosation but not N-nitrosation. Nitrite reduced lipid oxidation without an additional ascorbate effect. The second cooking sharply increased the nitrosamine content while the presence of ascorbate considerably lowered their levels and protected nitrosothiols from degradation. This study gives new insights on the chemical reactivity of NOCs in a cured meat model.
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Affiliation(s)
- Aline Bonifacie
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France
| | - Aurélie Promeyrat
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Gilles Nassy
- IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France
| | - Philippe Gatellier
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Véronique Santé-Lhoutellier
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Laetitia Théron
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
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77
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Tang R, Peng J, Chen L, Liu D, Wang W, Guo X. Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages. Food Res Int 2021; 141:110131. [PMID: 33641998 DOI: 10.1016/j.foodres.2021.110131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.
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Affiliation(s)
- Renyong Tang
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China; Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Jiaxuan Peng
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Lin Chen
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Wei Wang
- Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Xiulan Guo
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China.
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78
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Kim JW, Lee HJ, Shin DJ, Baek KH, Yong HI, Jung S, Jo C. Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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79
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Silva DRG, Moura APR, Haddad GBS, Souza PM, Ramos ALS, Hopkins DL, Ramos EM. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Douglas R. G. Silva
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil
| | - Ana Paula R. Moura
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil
| | - Gabriela B. S. Haddad
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil
| | - Poliana M. Souza
- Instituto de Ciência Tecnológica Universidade Federal dos Vales Jequitinhonha e Mucuri (UFVJM) Diamantina Brazil
| | - Alcinéia L. S. Ramos
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil
| | - David L. Hopkins
- NSW Department of Primary Industries Centre for Red Meat and Sheep Meat Development Cowra NSW Australia
| | - Eduardo M. Ramos
- Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras Brazil
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80
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Oliveira WA, Rodrigues ARP, Oliveira FA, Oliveira VS, Laureano-Melo R, Stutz ETG, Lemos Junior WJF, Paula BP, Esmerino EA, Corich V, Giacomini A, Rodrigues P, Luchese RH, Guerra AF. Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain. Meat Sci 2020; 174:108408. [PMID: 33373850 DOI: 10.1016/j.meatsci.2020.108408] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/16/2022]
Abstract
The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.
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Affiliation(s)
- Wolfmann A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Alba R P Rodrigues
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Vanessa S Oliveira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Roberto Laureano-Melo
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | - Evandro T G Stutz
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | | | - Breno P Paula
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rosa H Luchese
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - André F Guerra
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil.
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81
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Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020; 9:E1883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Affiliation(s)
| | | | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, 310330 Arad, Romania; (C.Ș.U.); (S.P.-C.)
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82
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Ferysiuk K, Wójciak KM. The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork. Foods 2020; 9:E1869. [PMID: 33333851 PMCID: PMC7765324 DOI: 10.3390/foods9121869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 11/22/2022] Open
Abstract
The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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83
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Jeong JY, Bae SM, Yoon J, Jeong DH, Gwak SH. Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages. Food Sci Anim Resour 2020; 40:990-1000. [PMID: 33305283 PMCID: PMC7713774 DOI: 10.5851/kosfa.2020.e69] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/30/2020] [Accepted: 08/17/2020] [Indexed: 12/17/2022] Open
Abstract
This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.
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Affiliation(s)
- Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Da Hun Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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84
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Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability. Foods 2020; 9:foods9121777. [PMID: 33266127 PMCID: PMC7760155 DOI: 10.3390/foods9121777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 11/23/2020] [Accepted: 11/27/2020] [Indexed: 01/01/2023] Open
Abstract
The purpose of this study was to investigate the probiotic properties of lactic acid bacteria isolated from Korean radish water kimchi (dongchimi). A total of 800 isolates of lactic acid bacteria were isolated from kimchi, and the strain having reduction and tolerance capability for nitrate and nitrite was selected and identified as Lactiplantibacillus plantarum LB5 (LPLB5) by 16S rRNA sequencing. LPLB5 showed higher tolerance to acidic pH values (pH 2.5), 0.3% bile salts, and heat treatment (40, 50, and 60 °C). Antibacterial activity showed strong inhibition against four food-borne pathogenic bacteria (E. coli O157:H7 ATCC 35150, Pseudomonas aeruginosa KCCM 12539, Listeria monocytogenes KCCM 40307, and Staphylococcus aureus ATCC 25923). The strain did not show any antibiotic resistance, β-hemolytic activity, or ability to produce β-glucuronidase. LPLB5 also exhibited a 30% auto-aggregation ability and 33–60% co-aggregation ability with four pathogenic bacteria (E. coli O157: H7 ATCC 35150, E. coli KCTC 2571, L. monocytogenes ATCC 51776, and S. aureus ATCC 25923). Moreover, the strain showed approximately 40% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical- and 10% 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activity. In cell culture studies, human colon epithelial cells (Caco-2) were treated with LPLB5 (106 and 107 CFU/mL); the bacteria showed more than 70% adherence onto and a 32% invasion rate into the Caco-2 cells. LPLB5 significantly decreased the mRNA expression levels of pro-inflammatory cytokines (interleukin-1 beta (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor-alpha (TNF-α)) and increased the mRNA expression levels of anti-inflammatory cytokines (interleukin-4 (IL-4), interleukin-10 (IL-10), and interferon-gamma (IFN-γ)) in lipopolysaccharide-stimulated Caco-2 cells. Our data suggest that LPLB5 is safe and possesses probiotic, antioxidant, and anti-inflammatory activities.
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85
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Herianto S, Hou CY, Lin CM, Chen HL. Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality. Compr Rev Food Sci Food Saf 2020; 20:583-626. [PMID: 33443805 DOI: 10.1111/1541-4337.12667] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/29/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
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86
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Baéza E. Characteristics of processed poultry products. WORLD POULTRY SCI J 2020. [DOI: 10.1080/00439339.2020.1834340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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87
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Bae SM, Choi JH, Jeong JY. Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:922-932. [PMID: 33987572 PMCID: PMC7721578 DOI: 10.5187/jast.2020.62.6.922] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/08/2020] [Accepted: 09/10/2020] [Indexed: 11/24/2022]
Abstract
Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jae Hyeong Choi
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
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88
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Faria G, Souza M, Oliveira J, Costa C, Collares M, Prentice C. Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami. Food Res Int 2020; 137:109435. [DOI: 10.1016/j.foodres.2020.109435] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 12/16/2022]
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89
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Martínez-Zamora L, Peñalver R, Ros G, Nieto G. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo. Food Res Int 2020; 139:109835. [PMID: 33509460 DOI: 10.1016/j.foodres.2020.109835] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 12/24/2022]
Abstract
Natural extracts obtained from fruits and vegetables processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to elaborate a Clean label dry-cured meat product (Spanish "chorizo") using Mediterranean Diet ingredients (Citrus, Acerola, Rosemary, Paprika, Garlic, Oregano, Lettuce + Arugula + Watercress, Spinach + Celery, Chard + Beet). For that, a self-life study for 150 days was carried out, when physical-chemical (colour, pH, aw, thiol loss, volatile compounds profile), microbiological, and organoleptic changes were determined. The combination of citrus extracts and leafy green vegetables halved the hexanal and nonanal content for 150 days. In addition, this change did not affect to the sensory properties of the product, which obtained the highest acceptance avoiding the oxidative damage (colour, volatile compounds release, thiol loss) and the microbiological growth. Nevertheless, rosemary extract incorporation altered sensory quality, unless it also avoided protein and lipid oxidation, as well as microbiological growth. Otherwise, Control sample elaborated with synthetic sources of nitrates and nitrites showed a lower sensory quality due to the increased hardness, protein oxidation, hexanal, and nonanal concentrations, related to lipid oxidation, and hence, to rancid flavour apparition.
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Affiliation(s)
- Lorena Martínez-Zamora
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Rocío Peñalver
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital "Virgen de la Arrixaca", University of Murcia, Espinardo, Murcia 30100, Spain.
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90
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Jin SK, Shin TS, Yim DG. Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:702-712. [PMID: 33089235 PMCID: PMC7553835 DOI: 10.5187/jast.2020.62.5.702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/21/2020] [Accepted: 07/27/2020] [Indexed: 11/20/2022]
Abstract
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to
meat products, delays lipid oxidation, and inhibits microbial growth and
pathogens. However, excessive intake of nitrite might result in the production
of carcinogenic nitrosamine, which might increase the risk of cancer in humans.
Therefore, we aimed to find an alternative natural colorant for pork sausages.
Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone
(CON), without either NaNO2 or purple-fleshed sweet potato powder
(PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and
0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were
then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and
20. The a* and W* values were the greatest and lowest in the SP2 and CON1
treatments, respectively (p < 0.05). The concentrations
of residual nitrite in the sausages at 20 days decreased in the order of CON
> SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was
higher, and flavorous amino acids were more in PP2 (p <
0.05). The fatty acid composition was comparable between the SP2 and CON groups,
but the contents of glutamic acid and alanine were greater in the SP2 group. In
conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural
colorant for pork sausage production, and NaNO2 could be substituted
with up to 20% PP without detrimental effects on sausage appearance and/or
quality.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Teak-Soon Shin
- Department of Animal Science, Pusan National University, Miryang 50463, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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91
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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92
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Jeong JY, Bae SM, Yoon J, Jeong DH, Gwak SH. Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products. Food Sci Anim Resour 2020; 40:831-843. [PMID: 32968733 PMCID: PMC7492172 DOI: 10.5851/kosfa.2020.e63] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 07/28/2020] [Accepted: 07/30/2020] [Indexed: 11/15/2022] Open
Abstract
This study investigated the potential for using vegetable powders as a natural
replacement for sodium nitrite and their effects on the physicochemical
characteristics of alternatively cured pork products. We analyzed pork products
subjected to four treatments: control (0.015% sodium nitrite), Chinese
cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish
powder (RP) treatment (0.4% radish powder), and spinach powder (SP)
treatment (0.4% spinach powder). Among the vegetable powders prepared in
this study, SP had the highest (p<0.05) nitrate content, while CCP had
the lowest (p<0.05). The cooking yields from these treatments were not
significantly different from each other. However, the products with vegetable
powders had higher (p<0.05) pH and thiobarbituric acid reactive
substances values than the control. Pork products with vegetable powders also
showed lower CIE L* values and higher CIE b* values than the nitrite-added
control. RP treatment had similar (p>0.05) CIE a* values to the control,
while SP treatment had the lowest (p<0.05) CIE a* values. The residual
nitrite content was lower (p<0.05) in the vegetable powder added pork
products than in the control, although nitrosyl hemochrome and total pigment
contents in the CCP and RP treatments were similar (p>0.05) to those in
the control. The control, CCP, and RP treatments showed curing efficiencies
greater than 80%, indicating that CCP and RP would be promising potential
replacements for sodium nitrite. The results of this study suggest that RP may
be a suitable natural replacement for sodium nitrite to produce alternatively
cured meat products, compared to other leafy vegetable powders.
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Affiliation(s)
- Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Da Hun Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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93
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Lebrun S, Van Nieuwenhuysen T, Crèvecoeur S, Vanleyssem R, Thimister J, Denayer S, Jeuge S, Daube G, Clinquart A, Fremaux B. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham. Int J Food Microbiol 2020; 334:108853. [PMID: 32932195 DOI: 10.1016/j.ijfoodmicro.2020.108853] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/03/2020] [Accepted: 08/23/2020] [Indexed: 01/04/2023]
Abstract
Outgrowth and toxinogenesis of Clostridium botulinum Group II (non-proteolytic) type B were studied in cooked ham prepared with different NaNO2 (ranging from 0 to 80 mg/kg) and sodium chloride (NaCl, ranging from 12 to 19 g/kg) incorporation rates. Cured ground pork batters were inoculated with a cocktail of 3 strains of C. botulinum Group II type B at 3.5 log10 CFU/g, portioned and samples of 50 g were vacuum packed then cooked and cooled based on thermal processing employed by the meat processing industry. These cooked ham model samples were stored under reasonably foreseeable conditions of use and storage i.e. for 14 days at 4 °C, followed by a cold chain break for 1 h at 20 °C then up to 33 days at 8 °C. Storage times and temperatures were used to mimic those commonly encountered along the supply chain. Enumeration of C. botulinum and detection of the botulinum neurotoxin type B (BoNT/B) were performed in triplicate at different storage times. Under these experimental conditions, incorporation rates of NaNO2 ≥ 30 mg/kg prevented the outgrowth and toxinogenesis of C. botulinum Group II type B in the cooked ham model, regardless of the NaCl concentrations tested. In contrast, total removal of nitrite allowed outgrowth and toxin production during storage of the processed meat product. Results showed that the maximum ingoing amount of nitrite (i.e. 150 mg/kg) that may be added according to the EU legislation (Regulation (EC) No 1333/2008) can be reduced in cooked ham while still ensuring control of C. botulinum Group II type B. According to the multiple factors that could affect C. botulinum behavior in processing meat products, outgrowth and toxin production of C. botulinum should be evaluated on a case by case basis, depending on the recipe, manufacturing process, food matrix and storage conditions.
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Affiliation(s)
- S Lebrun
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium.
| | | | - S Crèvecoeur
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
| | - R Vanleyssem
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
| | - J Thimister
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
| | - S Denayer
- Sciensano, Rue Juliette Wytsman 14, 1050 Ixelles, Belgium
| | - S Jeuge
- IFIP French Pork Research Institute, Avenue du Général de Gaulle, 7, 94704 Maisons-Alfort, France
| | - G Daube
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
| | - A Clinquart
- University of Liège, Faculty of Veterinary Medicine, FARAH, Quartier Vallée 2, Avenue de Cureghem 10 (B43b), 4000 Liège, Belgium
| | - B Fremaux
- IFIP French Pork Research Institute, Avenue du Général de Gaulle, 7, 94704 Maisons-Alfort, France
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94
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Ferysiuk K, Wójciak KM. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants (Basel) 2020; 9:E711. [PMID: 32764511 PMCID: PMC7464959 DOI: 10.3390/antiox9080711] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/28/2020] [Accepted: 07/29/2020] [Indexed: 01/13/2023] Open
Abstract
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
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Affiliation(s)
| | - Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
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95
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Flores M, Toldrá F. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Sci 2020; 171:108272. [PMID: 32777687 DOI: 10.1016/j.meatsci.2020.108272] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 11/28/2022]
Abstract
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain.
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Hwang H, Lee HJ, Lee MA, Sohn H, Chang YH, Han SG, Jeong JY, Lee SH, Hong SW. Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite. Food Sci Anim Resour 2020; 40:512-526. [PMID: 32734260 PMCID: PMC7372994 DOI: 10.5851/kosfa.2020.e29] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/10/2020] [Accepted: 04/06/2020] [Indexed: 12/18/2022] Open
Abstract
Synthetic nitrite is considered an undesirable preservative for meat products;
thus, controlling synthetic nitrite concentrations is important from the
standpoint of food safety. We investigated 1,000 species of microorganisms from
various kimchi preparations for their potential use as a starter culture for the
production of nitrites. We used 16S rRNA gene sequence analysis to select a
starter culture with excellent nitrite and nitric oxide productivity, which we
subsequently identified as Staphylococcus hominis subspecies
hominis WiKim0113. That starter culture was grown in NaCl
(up to 9%; w/v) at 10°C–40°C; its optimum growth was
observed at 30°C at pH 4.0–10.0. It exhibited nonproteolytic
activity and antibacterial activity against Clostridium
perfringens, a bacterium that causes food poisoning symptoms.
Analysis of Staphylococcus hominis subspecies
hominis WiKim0113 with an API ZYM system did not reveal the
presence of β-glucuronidase, and tests of the starter culture on
5% (v/v) sheep blood agar showed no hemolytic activity. Our results
demonstrated the remarkable stability of coagulase-negative
Staphylococcus hominis subspecies hominis
WiKim0113, especially in strain negative for staphylococcal enterotoxins and
sensitive to clinically relevant antibiotics. Moreover, Staphylococcus
hominis subspecies hominis WiKim0113 exhibited a
45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced
to 25% after 36 h of culturing in the minimal medium supplemented with
nitrate (200 ppm). The results clearly demonstrated the safety and utility of
Staphylococcus hominis subspecies hominis
WiKim0113, and therefore its suitability as a starter culture.
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Affiliation(s)
| | - Ho Jae Lee
- World Institute of Kimchi, Gwangju 61755, Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju 61755, Korea
| | - Hyejin Sohn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - You Hyun Chang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and Nutrition, Kyungsung University, Busan 48434, Korea
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97
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Choi JH, Bae SM, Jeong JY. Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products. Food Sci Anim Resour 2020; 40:636-648. [PMID: 32734270 PMCID: PMC7372986 DOI: 10.5851/kosfa.2020.e41] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 12/28/2022] Open
Abstract
This study investigated the effects of the addition levels of white kimchi powder
and acerola juice powder, as natural sources of sodium nitrite and sodium
ascorbate, on the quality of cooked ground pork products. Freeze-dried white
kimchi powder was prepared and used after fermentation for 2 wk. Six treatments
were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate),
treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and
0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder,
0.02% starter culture, and 0.2% acerola juice powder), treatment 3
(0.4% white kimchi powder, 0.04% starter culture, and 0.1%
acerola juice powder), treatment 4 (0.4% white kimchi powder,
0.04% starter culture, and 0.2% acerola juice powder), and
treatment 5 (0.4% celery powder, 0.04% starter culture, and
0.2% acerola juice powder). The pH values were decreased (p<0.05)
because of lower pH of acerola juice powder, resulting in lower cooking yields
(p<0.05) in these treatments. CIE L* and CIE a* values of indirectly
cured meat products were not different (p>0.05) from the sodium
nitrite-added control. However, indirectly cured meat products showed lower
(p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl
hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had
higher (p<0.05) total pigment contents and lipid oxidation than the
control. This study indicates that white kimchi powder coupled with acerola
juice powder has substantial potential to substitute synthetic nitrite to
naturally cured meat products, which could be favored by consumers seeking clean
label products.
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Affiliation(s)
- Jae Hyeong Choi
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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98
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Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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99
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100
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Perea-Sanz L, López-Díez JJ, Belloch C, Flores M. Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation. Meat Sci 2020; 164:108103. [DOI: 10.1016/j.meatsci.2020.108103] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/27/2020] [Accepted: 02/26/2020] [Indexed: 12/20/2022]
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