1501
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1502
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MODI V, SAKHARE P, SACHINDRA N, MAHENDRAKAR N. CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4573.2008.00128.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1503
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Neo YP, Ariffin A, Tan CP, Tan YA. Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01717.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1504
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Porasuphatana S, Chavasit V, Vasinrapee S, Suthutvoravut U, Hurrell R. Production and Shelf Stability of Multiple-Fortified Quick-Cooking Rice As a Complementary Food. J Food Sci 2008; 73:S359-66. [DOI: 10.1111/j.1750-3841.2008.00860.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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1505
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O'Bryan CA, Crandall PG, Ricke SC, Olson DG. Impact of irradiation on the safety and quality of poultry and meat products: a review. Crit Rev Food Sci Nutr 2008; 48:442-57. [PMID: 18464033 DOI: 10.1080/10408390701425698] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.
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Affiliation(s)
- Corliss A O'Bryan
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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1506
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DUAN XUEWU, SU XINGUO, SHI JOHN, YOU YANLI, ZHAO MOUMING, LI YUEBIAO, WANG YONG, JIANG YUEMING. INHIBITORY EFFECT OF ANTHOCYANIN EXTRACT FROM SEED COAT OF BLACK BEAN ON PERICARP BROWNING AND LIPID PEROXIDATION OF LITCHI FRUIT DURING STORAGE. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00158.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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1507
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Arumugam P, Priya NG, Subathra M, Ramesh A. Anti-inflammatory activity of four solvent fractions of ethanol extract of Mentha spicata L. investigated on acute and chronic inflammation induced rats. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2008; 26:92-95. [PMID: 21783894 DOI: 10.1016/j.etap.2008.02.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2007] [Revised: 02/14/2008] [Accepted: 02/18/2008] [Indexed: 05/31/2023]
Abstract
Anti-inflammatory effects of four solvent fractions of ethanol extract of Mentha spicata were evaluated in acute and chronic inflammation induced in Wistar albino rats. Lipid peroxidation (LPO) and some antioxidants produced during chronic inflammation were quantitated. Hexane (320mg/kg of body weight in 25% DMSO), chloroform (320mg/kg body weight in 25% DMSO), ethyl acetate (160mg/kg body weight in 25% DMSO), aqueous (320mg/kg of body weight in ddH(2)O) fractions, two negative control groups (25% DMSO and ddH(2)O) and two anti-inflammatory drugs (Diclofenac: 25mg/kg of body weight; Indomethacin: 10mg/kg of body weight both in ddH(2)O) were administered by oral intubations to the eight groups of rats consisting six animals, each. In acute study, 1% carrageenan was injected subcutaneously in the sub-plantar region of the right hind paw after 1h of administration of test doses. The increased paw edema was measured at 0.5, 1, 2, 4, 8, 16 and 24h intervals. In the chronic study, the oral administration was carried out for seven consecutive days. On eighth day, four sterile cotton pellets (50mg each) were implanted subcutaneously in the dorsal region of the rats. On the sixteenth day, the rats were sacrificed and the cotton pellets with granulomatous tissue were dissected out and weighed (fresh and dry). Both in chronic and acute inflammation, ethyl acetate (EAF) and aqueous fraction (AF) were effective. EAF is comparable with the positive standards in chronic inflammation. The results indicate that EAF's anti-inflammatory activity is largely due to its ability to modulate in vivo antioxidants.
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Affiliation(s)
- P Arumugam
- Department of Genetics, Dr. A.L.M. Post Graduate Institute of Basic Medical Sciences, University of Madras, Chennai 600113, India
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1508
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Leo L, Leone A, Longo C, Lombardi DA, Raimo F, Zacheo G. Antioxidant compounds and antioxidant activity in "early potatoes". JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4154-4163. [PMID: 18476702 DOI: 10.1021/jf073322w] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The antioxidant content and the antioxidant capacity of both hydrophilic and lipophilic antioxidant extracts from four "early potato" cultivars, grown in two different locations (Racale and Monteroni), were examined. There was a considerable variation in carotenoid content and weak differences in the ascorbic acid concentration of the examined cultivars of "early potato" and between the harvested locations. An increase in both methanol/water (8:2 v/v) and phosphate buffer soluble (PBS) free phenols (70%) and bound phenols (28%) in the extracts from the cultivars grown at Racale site was found and discussed. Examination of individual phenols revealed that chlorogenic acid and catechin were the major phenols present in potato tuber extracts; a moderate amount of caffeic acid and ferulic acid was also detected. The total equivalent antioxidant capacity (TEAC) was higher in the Racale extracts and a highly positive linear relationship ( R (2) = 0.8193) between TEAC values and total phenolic content was observed. The oxyradical scavenging capacity (TOSC) of methanol/water and PBS extracts of peel and whole potatoes against the reactive oxygen species (ROS) peroxyl radicals, peroxynitrite, and hydroxyl radicals was also analyzed. A highly significant linear correlation ( R (2) = 0.9613) between total antioxidant capacity (as a sum of peroxyl radicals + peroxynitrite) and total phenol content of methanol/water extracts was established. Moreover, proliferation of human mammalian cancer (MCF-7) cells was significantly inhibited in a dose-dependent manner after exposure to potato extracts. These data can be useful for "early potato" tuber characterization and suggest that the "early potato" has a potential as a dietary source of antioxidants.
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Affiliation(s)
- Lucia Leo
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Via Monteroni, 73100 Lecce, Italy
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1509
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Im HW, Suh BS, Lee SU, Kozukue N, Ohnisi-Kameyama M, Levin CE, Friedman M. Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:3341-3349. [PMID: 18386928 DOI: 10.1021/jf073476b] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Potato plants synthesize phenolic compounds as protection against bruising and injury from bacteria, fungi, viruses, and insects. Because antioxidative phenolic compounds are also reported to participate in enzymatic browning reactions and to exhibit health-promoting effects in humans, a need exists for accurate methods to measure their content in fresh and processed potatoes. To contribute to our knowledge about the levels of phenolic compounds in potatoes, we validated and used high-performance liquid chromatography and liquid chromatography/mass spectrometry to measure levels of chlorogenic acid, a chlorogenic isomer, and caffeic acid in flowers, leaves, stems, and tubers of the potato plant and in home-processed potatoes. The total phenolic acid content of flowers (626 mg/100 g fresh wt) was 21 and 59 times greater than that of leaves and stems, respectively. For all samples, chlorogenic acid and its isomer contributed 96-98% to the total. Total phenolic acid levels (in g/100 g fresh wt) of peels of five potato varieties grown in Korea ranged from 6.5 to 42.1 and of the flesh (pulp) from 0.5 to 16.5, with peel/pulp ratios ranging from 2.6 to 21.1. The total phenolic acid content for 25 American potatoes ranged from 1.0 to 172. The highest amounts were present in red and purple potatoes. Home processing of pulp with various forms of heat induced reductions in the phenolic content. The described methodology should facilitate future studies on the role of potato phenolic compounds in the plant and the diet.
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Affiliation(s)
- Hyon Woon Im
- Department of Food Service Industry, Uiduk University, 780-713, Gangdong, Gyeongju, Gyongbuk, Korea
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1510
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Thomas R, Anjaneyulu A, Kondaiah N. Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage. Meat Sci 2008; 79:1-12. [DOI: 10.1016/j.meatsci.2007.07.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2007] [Revised: 07/17/2007] [Accepted: 07/17/2007] [Indexed: 10/23/2022]
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1511
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Kanatt SR, Chander R, Sharma A. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.08.088] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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1512
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Non-isothermal autohydrolysis of barley husks: Product distribution and antioxidant activity of ethyl acetate soluble fractions. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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1513
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Interference of chitosan in glucose analysis by high-performance liquid chromatography with evaporative light scattering detection. Anal Bioanal Chem 2008; 391:1183-8. [DOI: 10.1007/s00216-008-1832-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2007] [Revised: 11/27/2007] [Accepted: 01/07/2008] [Indexed: 10/22/2022]
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1514
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1515
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Li Y, Jiang B, Zhang T, Mu W, Liu J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.04.067] [Citation(s) in RCA: 528] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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1516
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Alfaia CM, Ribeiro PJ, Trigo MJ, Alfaia AJ, Castro ML, Fontes CM, Bessa RJ, Prates JA. Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat. Meat Sci 2007; 77:689-95. [DOI: 10.1016/j.meatsci.2007.05.025] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2007] [Revised: 05/21/2007] [Accepted: 05/22/2007] [Indexed: 11/28/2022]
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1517
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Ammar RB, Bouhlel I, Valenti K, Sghaier MB, Kilani S, Mariotte AM, Dijoux-Franca MG, Laporte F, Ghedira K, Chekir-Ghedira L. Transcriptional response of genes involved in cell defense system in human cells stressed by H2O2 and pre-treated with (Tunisian) Rhamnus alaternus extracts: Combination with polyphenolic compounds and classic in vitro assays. Chem Biol Interact 2007; 168:171-83. [PMID: 17512922 DOI: 10.1016/j.cbi.2007.04.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2006] [Revised: 03/16/2007] [Accepted: 04/09/2007] [Indexed: 11/18/2022]
Abstract
The ability of three Rhamnus alaternus leaves extracts on antigenotoxic and gene expression level effects was respectively investigated in a bacterial assay system, i.e. the SOS chromotest with Escherichia coli PQ37 and in human K562 lymphoblast cell line. Total oligomers flavonoids (TOF) enriched, methanol and ethyl acetate extracts were prepared from powdered R. alaternus leaves and characterized quantitatively for the presence of polyphenolic compounds. We explored the response to oxidative stress using the transcriptional profile of genes in K562 cells stressed with H2O2 after incubation with plant extracts. For this purpose, we used a cDNA microarrays containing 82 genes related to cell defense, essentially represented by antioxidant and DNA repair genes. Analysis revealed that SOD1, AOE 372, TXN genes involved in the antioxidant defense system and XPC, LIG4, POLD2, PCNA genes implied in the DNA repair system were among the most expressed ones in the presence of the tested extracts. These results were in accordance with those obtained when we tested the antigenotoxic and antioxidant effects of the same extracts with, respectively the SOS chromotest and the xanthine/xanthine oxidase enzymatic assay system. The effect of the tested extracts on SOS response induced by both Aflatoxin B1 (AFB1: 10 microg/assay) and nifuroxazide (20 microg/assay) showed that the TOF extract exhibited the highest antimutagenic level towards the indirect mutagen AFB1. Whereas ethyl acetate extract showed the highest antimutagenic effect towards the direct mutagen, nifuroxazide. None of the tested extracts induced mutagenic activity. However all the tested extracts exhibited xanthine oxidase inhibiting and superoxide anions scavenging effects. R. alaternus extracts contain compounds with significant antioxidant and antigenotoxic activities. These compounds modulate gene expression as detected by using cDNA arrays.
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Affiliation(s)
- Rebai Ben Ammar
- Unité de Pharmacognosie/Biologie Moléculaire 99/UR/07-03, Faculté de Pharmacie/Médecine Dentaire de Monastir, Rue Avicenne 5000 Monastir, Tunisie
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1518
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No H, Meyers S, Prinyawiwatkul W, Xu Z. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review. J Food Sci 2007; 72:R87-100. [DOI: 10.1111/j.1750-3841.2007.00383.x] [Citation(s) in RCA: 504] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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1519
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Reddivari L, Vanamala J, Chintharlapalli S, Safe SH, Miller JC. Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways. Carcinogenesis 2007; 28:2227-35. [PMID: 17522067 DOI: 10.1093/carcin/bgm117] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Polyphenols from fruits and vegetables exhibit anticancer properties both in vitro and in vivo and specialty potatoes are an excellent source of dietary polyphenols, including phenolic acids and anthocyanins. This study investigated the effects of specialty potato phenolics and their fractions on LNCaP (androgen dependent) and PC-3 (androgen independent) prostate cancer cells. Phenolic extracts from four specialty potato cultivars CO112F2-2, PATX99P32-2, ATTX98462-3 and ATTX98491-3 and organic acid, phenolic acid and anthocyanin fractions (AF) were used in this study. CO112F2-2 cultivar extracts and their AF at 5 mug chlorogenic acid eq/ml were more active and inhibited cell proliferation and increased the cyclin-dependent kinase inhibitor p27 levels in both LNCaP and PC-3 cells. Potato extract and AF induced apoptosis in both the cells and, however, the effects were cell context dependent. Cell death pathways induced by potato extract and AF were associated with mitogen-activated protein kinase and c-jun N-terminal kinase activation and these kinases activated caspase-independent apoptosis through nuclear translocation of endonuclease G (Endo G) and apoptosis-inducing factor in both cell lines. Induction of caspase-dependent apoptosis was also kinase dependent but was observed only in LNCaP cells. Kinase inhibitors reversed this nuclear translocation of endonuclease G and apoptosis-inducing factor. This is the first report showing that the cytotoxic activities of potato extract/AF in cancer cells were due to activation of caspase-independent apoptosis. Current studies are focused on identifying individual components of the AF responsible for the induction of cell death pathways in prostate and other cancer cell lines and developing potato cultivars that overexpress these active compounds.
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Affiliation(s)
- Lavanya Reddivari
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
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1520
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Al-Masri MR, Al-Bachir M. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals. BIORESOURCE TECHNOLOGY 2007; 98:1163-6. [PMID: 16860983 DOI: 10.1016/j.biortech.2006.05.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2006] [Revised: 04/26/2006] [Accepted: 05/13/2006] [Indexed: 05/11/2023]
Abstract
Experiments were carried out to study the effect of different doses of gamma irradiation (0, 5, 10, 15 and 20 kilo gray; kGy) on some nutritive components and chemical aspects pertaining to quality of fish meal and meat-bone meal. The radiation doses required to reduce the total microbial load and Salmonella sp. one log cycle (D(10)) in fish meal and meat-bone meal were determined. Results indicated that gamma irradiation of fish meal and meat-bone meal with 5-20 kGy doses had no effects on the total acidity values but increased the values of lipid oxidation and total volatile basic nitrogen. D(10) of total microbial load and Salmonella sp. were 833 and 313 Gy for fish meal and 526 Gy and 278 Gy for meat-bone meal, respectively. It can be concluded that radiation processing could be employed in the recycling of fish and meat-bone meals by using them as feedstuffs in poultry diets with no fear of losing their nutritive components.
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Affiliation(s)
- M R Al-Masri
- Department of Agriculture, Atomic Energy Commission, P.O. Box 6091, Damascus, Syria.
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1521
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Sinanoglou VJ, Batrinou A, Konteles S, Sflomos K. Microbial population, physicochemical quality, and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation. J Food Prot 2007; 70:958-66. [PMID: 17477267 DOI: 10.4315/0362-028x-70.4.958] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the omega-3: omega-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes ( delta E) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose.
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Affiliation(s)
- Vassilia J Sinanoglou
- Laboratory of Food Chemistry, Department of Food Technology, Technological Educational Institution of Athens, Ag. Spyridonos, 12210, Aegaleo, Greece
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1522
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Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0610-3] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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1523
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Makris DP, Boskou G, Andrikopoulos NK. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.04.010] [Citation(s) in RCA: 261] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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1524
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McCarron P, Kotterman M, de Boer J, Rehmann N, Hess P. Feasibility of gamma irradiation as a stabilisation technique in the preparation of tissue reference materials for a range of shellfish toxins. Anal Bioanal Chem 2007; 387:2487-93. [PMID: 17205264 DOI: 10.1007/s00216-006-0935-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2006] [Revised: 10/10/2006] [Accepted: 10/12/2006] [Indexed: 11/28/2022]
Abstract
The effect of gamma-irradiation on concentrations of hydrophilic and lipophilic phycotoxins has been investigated by use of HPLC-UV and LC-MS. Pure toxins in organic solvents and toxins in mussel (Mytilus edulis) tissues were irradiated at three different doses. In solution all toxin concentrations were reduced to some extent. Most severe decreases were observed for domoic acid and yessotoxin, for which the smallest dose of irradiation led to almost complete destruction. For pectenotoxin-2 the decrease in concentration was less severe but still continuous with increasing dose. Azaspiracid-1 and okadaic acid were the least affected in solution. In shellfish tissue the decrease in toxin concentrations was much reduced compared with the effect in solution. After irradiation at the highest dose reductions in concentrations were between ca. 5 and 20% for the lipophilic toxins and there was no statistical difference between control and irradiated samples for azaspiracids in tissue. Irradiation of shellfish tissues contaminated with domoic acid led to a more continuous decrease in the amount of the toxin with increasing dose. The effect of irradiation on the viability of microbial activity in shellfish tissues was assessed by using total viable counting techniques. Microbial activity depended on the type of shellfish and on the pretreatment of the shellfish tissues (with or without heat treatment). As far as we are aware this is the first investigation of the effectiveness of irradiation as a technique for stabilising tissue reference materials for determination of phycotoxins. Our results suggest that this technique is not effective for materials containing domoic acid. It does, however, merit further investigation as a stabilisation procedure for preparation of shellfish tissue materials for some lipophilic toxins, in particular azaspiracids. Chemical structures of the toxins investigated in the study.
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Affiliation(s)
- Pearse McCarron
- Marine Institute, Marine Environment and Food Safety Services, Rinville, Oranmore, County, Galway, Ireland.
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1525
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1526
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Kanatt SR, Chander R, Sharma A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.066] [Citation(s) in RCA: 165] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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1527
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Nortjé K, Buys EM, Minnaar A. Use of γ-irradiation to reduce high levels of Staphylococcus aureus on casein–whey protein coated moist beef biltong. Food Microbiol 2006; 23:729-37. [PMID: 16943075 DOI: 10.1016/j.fm.2006.02.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2005] [Revised: 02/09/2006] [Accepted: 02/09/2006] [Indexed: 11/18/2022]
Abstract
Moist beef biltong strips (mean moisture content = 53.6%, NaCl content = 1.91% and a(w) = 0.979) was inoculated with Staphylococcus aureus ATCC 9441 (10(6)-10(7) cfu/g), or sprayed with distilled water (non-inoculated controls). Both non-inoculated and inoculated biltong strips were coated with a casein-whey protein (1:1) edible coating followed by irradiation to a target dose of 4 kGy. S. aureus, aerobic plate, yeast and mould counts were performed to determine the effect of gamma-irradiation and the edible coating on inoculated S. aureus and the spoilage flora of the biltong. Moisture and NaCl content, a(w) and pH measurements were also performed. None of the intrinsic properties were affected to a practically significant extent. Irradiation reduced all microbial counts (P < 0.05), i.e. inoculated S. aureus (6 log cycles), aerobic plate count (5-6 log cycles) and yeast and mould counts (1-2 log cycles). Irradiation at 4 kGy is thus effective to ensure safety of moist beef biltong, and provided that initial fungal counts are not excessive, may extend the shelf-life. The edible coating had no significant effect (P > 0.05) on microbial counts, possibly because the high moisture content of the biltong diminished its oxygen barrier properties.
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Affiliation(s)
- K Nortjé
- Department of Food Science, University of Pretoria, South Africa
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1528
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Chouliara I, Samelis J, Kakouri A, Badeka A, Savvaidis I, Riganakos K, Kontominas M. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat Sci 2006; 74:303-11. [DOI: 10.1016/j.meatsci.2006.03.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2005] [Revised: 03/24/2006] [Accepted: 03/24/2006] [Indexed: 10/24/2022]
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1529
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Gomes C, Da Silva P, Castell-Perez M, Moreira R. Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00135.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1530
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Nara K, Miyoshi T, Honma T, Koga H. Antioxidative activity of bound-form phenolics in potato peel. Biosci Biotechnol Biochem 2006; 70:1489-91. [PMID: 16794331 DOI: 10.1271/bbb.50552] [Citation(s) in RCA: 103] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Free and bound-form phenolics were isolated from potato (cv. Toyoshiro) flesh and peel. The free and bound-form phenolics in the peel showed high DPPH radical scavenging activity, while those in the flesh showed low activity. The total amount of chlorogenic acid and caffeic acid in the free-form phenolics from the peel was highly correlated with the DPPH radical scavenging activity. Ferulic acid was identified as the active radical scavenging compound in the bound-form phenolics from the peel. The potato peel may therefore offer an effective source of an antioxidative.
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1531
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Kanatt S, Chawla S, Chander R, Sharma A. Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using -radiation as one of the hurdles. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.03.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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1532
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1533
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Balamatsia CC, Rogga K, Badeka A, Kontominas MG, Savvaidis IN. Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C. J Food Prot 2006; 69:1126-33. [PMID: 16715814 DOI: 10.4315/0362-028x-69.5.1126] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of gamma-radiation (0.5, 1, and 2 kGy) on the shelf life of fresh skinless chicken breast fillets stored aerobically at 4 degrees C was evaluated. Microbiological, chemical, and sensorial changes occurring in chicken samples were monitored for 21 days. Irradiation reduced populations of bacteria, i.e., total viable bacteria, Brochothrix thermosphacta, lactic acid bacteria (LAB), and the effect was more pronounced at the highest dose (2 kGy). Pseudomonads, yeasts and molds, and Enterobacteriaceae were highly sensitive to gamma-radiation and were completely eliminated at all doses. Of the chemical indicators of spoilage, thiobarbituric values for nonirradiated and irradiated aerobically packaged chicken samples were in general low (<1 mg of malonaldehyde per kg of muscle) during refrigerated storage for 21 days. With regard to volatile amines, both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values for nonirradiated aerobically packaged chicken increased steeply, with final values of ca. 20.3 and 58.5 mg N/100 g of muscle, respectively. Irradiated aerobically packaged chicken samples had significantly lower TMA-N and TVB-N values (P < 0.05) of ca. 2.2 to 3.6 and 30.5 to 37.1 mg N/100 g of muscle, respectively, during refrigerated storage for 21 days. Of the biogenic amines monitored, only putrescine and cadaverine were detected in significant concentrations in both nonirradiated and irradiated chicken samples, whereas histamine formation was noted only in nonirradiated samples throughout storage. On the basis of sensorial evaluation, low-dose irradiation (0.5 and 1.0 kGy) in combination with aerobic packaging extended the shelf life of fresh chicken fillets by ca. 4 to 5 days, whereas irradiation at 2.0 kGy extended the shelf life by more than 15 days compared with that of nonirradiated chicken.
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Affiliation(s)
- Christiana C Balamatsia
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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1534
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Zamora R, Gallardo E, Hidalgo FJ. Amine degradation by 4,5-epoxy-2-decenal in model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:2398-404. [PMID: 16536625 DOI: 10.1021/jf052757l] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The reactions of 4,5-epoxy-2-decenal with octylamine, benzylamine, and 2-phenylglycine methyl ester were studied to investigate if amines may suffer a Strecker type degradation by epoxyalkenals analogously to amino acids. In addition to other reactions, the studied amines were converted into their corresponding Strecker aldehydes (octanal, benzaldehyde, and methyl 2-oxo-2-phenylacetate, respectively) to an extent that depended on the pH, the temperature, the amount of epoxyalkenal, and the amine involved. Each amine exhibited an optimum pH for the reaction, but the corresponding Strecker aldehydes were produced to a significant extent within a broad pH range. In addition, the temperature mostly influenced the reaction rate, which was increased between 6.5 and 9.5 times when the reaction was carried out at 60 degrees C than when it took place at 37 degrees C. Furthermore, Strecker aldehyde formation was linearly correlated with the amount of the epoxyalkenal present in the reaction mixture. Nevertheless, the reaction yield mostly depended on the amine involved. Thus, octylamine only produced trace amounts of octanal, benzylamine was converted into benzaldehyde with a yield of 4.3%, and 2-phenylglycine methyl ester was converted into methyl 2-oxo-2-phenylacetate with a reaction yield of 49%. All of these results suggest that suitable amines can be degraded by epoxyalkenals to their corresponding Strecker aldehydes to a significant extent.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
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1535
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1536
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Effect of γ-irradiation on the sensory quality of moist beef biltong. Meat Sci 2005; 71:603-11. [DOI: 10.1016/j.meatsci.2005.05.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2004] [Revised: 04/05/2005] [Accepted: 05/04/2005] [Indexed: 11/21/2022]
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1537
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Vuorela S, Salminen H, Mäkelä M, Kivikari R, Karonen M, Heinonen M. Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:8492-7. [PMID: 16248543 DOI: 10.1021/jf050995a] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Rapeseed and pine bark are rich sources of phenolic compounds that have in previous studies been shown to exhibit antioxidant and anti-inflammatory properties. In this study, the antioxidant effect of rapeseed and pine bark phenolics in inhibiting the oxidation of lipids and proteins in meat was tested as a possible functional food application. The cooked pork meat with added plant material was oxidized for 9 days at 5 degrees C under light. The suitable level of plant material addition was first screened by following lipid oxidation only. For further investigations plant materials were added at a level preventing lipid oxidation by >80%. The oxidation was followed by measuring the formation of hexanal by headspace gas chromatography and the formation of protein carbonyls by converting them to 2,4-dinitrophenylhydrazones and measured by spectrophotometer. It was shown that rapeseed and pine bark were excellent antioxidants toward protein oxidation (inhibitions between 42 and 64%). These results indicate that rapeseed and pine bark could be potential sources of antioxidants in meat products.
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Affiliation(s)
- Satu Vuorela
- Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland.
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1538
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Chang PS, Lee J, Lee J. Development of a new colorimetric method determining the yield of microencapsulation of alpha-tocopherol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7385-9. [PMID: 16159162 DOI: 10.1021/jf051015p] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Microencapsulation of alpha-tocopherol effectively protects alpha-tocopherol from oxidation and produces high-value-added and long-shelf-stable foods. High-performance liquid chromatography (HPLC) has been applied to measure the yield of microencapsulated alpha-tocopherol with high accuracy; however, it takes long analysis time. An alternative method is required to determine the yield of microencapsulated alpha-tocopherol in food industry. A new, easy, and sensitive colorimetric method using 5% cupric acetate pyridine and oleic acid was developed. Correlation coefficient (r) of colorimetric method on alpha-tocopherol in microencapsulation system and of results between colorimetric method and HPLC were +0.996 and +0.989, respectively, which indicates that this novel colorimetric method can be successfully applied to evaluate the yield of microencapsulated alpha-tocopherol instead of HPLC. The optimum storage temperature and pH of microencapsulated alpha-tocopherol for 7-day storage were 25 degrees C and pH 9, respectively, determined by this new colorimetric method.
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Affiliation(s)
- Pahn-Shick Chang
- Department of Food Science and Technology, Seoul National University of Technology, Korea.
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1539
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Rao MS, Chander R, Sharma A. Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11475.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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1540
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Jo C, Lee NY, Kang H, Hong S, Kim Y, Kim HJ, Byun MW. Radio-sensitivity of pathogens in inoculated prepared foods of animal origin. Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.09.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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1541
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Lee JY, Kunz B. The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci 2005; 69:741-7. [DOI: 10.1016/j.meatsci.2004.11.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2003] [Revised: 01/09/2004] [Accepted: 11/06/2004] [Indexed: 11/16/2022]
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1542
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Al-Bachir M. The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2004.00931.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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1543
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1544
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Chawla SP, Kim DH, Jo C, Lee JW, Song HP, Byun MW. Effect of gamma irradiation on the survival of pathogens in kwamegi, a traditional Korean semidried seafood. J Food Prot 2003; 66:2093-6. [PMID: 14627288 DOI: 10.4315/0362-028x-66.11.2093] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Kwamegi (semidried raw Pacific saury) is traditional seafood available in Korea. It has water activity in the range of 0.90 to 0.95. Spoilage and the growth of most pathogenic bacteria is retarded because of low water activity, low temperature, and packaging. However, it is contaminated with bacteria of public health significance and poses a hazard to the consumer because it is consumed raw without any cooking. The effectiveness of these hurdles in preventing the growth of Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, and Escherichia coli and the efficacy of irradiation treatment in eliminating these bacteria from kwamegi using inoculated pack studies was examined. Radiation sensitivity of S. aureus, B. cereus, Salmonella Typhimurium, and E. coli in kwamegi was investigated. D10-values of these organisms in kwamegi were 590 +/- 13.6, 640 +/- 14.9, 560 +/- 45.4, and 550 +/- 8.6 Gy, respectively. The growth of all four test organisms inoculated into these foods during 4 weeks of storage at an ambient winter temperature (ranging from -5 degrees C to +5 degrees C) was recorded. All four pathogens (inoculated at 10(6) CFU/g) were eliminated by irradiation at 4 kGy. These studies unequivocally demonstrate that irradiation, with a combination of low water activity and low temperature, results in microbiologically safe kwamegi.
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Affiliation(s)
- S P Chawla
- Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085, India
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1545
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Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00499-5] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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1546
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Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors. Meat Sci 2003; 63:407-15. [DOI: 10.1016/s0309-1740(02)00100-6] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2001] [Revised: 04/18/2002] [Accepted: 04/18/2002] [Indexed: 11/18/2022]
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1547
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1548
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Sommers CH, Fan X. Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose. J Food Prot 2002; 65:1750-5. [PMID: 12430697 DOI: 10.4315/0362-028x-65.11.1750] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ionizing radiation can be used to pasteurize ready-to-eat (RTE) meat products. Thermal processing of RTE meats that contain dextrose results in the production of antioxidants that may interfere with ionizing radiation pasteurization of RTE meat products. Beef bologna was manufactured with dextrose concentrations of 0, 2, 4, 6, and 8%. Antioxidant activity, as measured by the Ferric Reducing Antioxidant Power assay, increased with dextrose concentration but was unaffected by ionizing radiation. Lipid oxidation increased significantly in irradiated bologna (4 kGy) that contained dextrose. Hunter color analysis indicated that the addition of dextrose reduced the ionizing radiation-induced loss of redness (a-value) but promoted the loss of brightness (L-value). The radiation resistance, D10-value, of Listeria monocytogenes that was surface-inoculated onto bologna slices was not affected by dextrose concentration. L. monocytogenes strains isolated from RTE meats after listeriosis outbreaks were utilized. Increased antioxidant activity generated by thermal processing of dextrose in fine emulsion sausages does not present a barrier to radiation pasteurization of RTE meats. However, a high dextrose concentration in combination with gamma irradiation increases lipid oxidation significantly.
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Affiliation(s)
- Christopher H Sommers
- US Department of Agriculture, Agricultural Research Service, NAA, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.
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1549
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Kanatt SR, Chawla SP, Chander R, Bongirwar DR. Shelf-stable and safe intermediate-moisture meat products using hurdle technology. J Food Prot 2002; 65:1628-31. [PMID: 12380750 DOI: 10.4315/0362-028x-65.10.1628] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose-dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.
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Affiliation(s)
- Sweetie R Kanatt
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India
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1550
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Sommers C, Handel A, Niemira B. Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium Erythorbate. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09538.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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