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202
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Latoch A, Stasiak DM. Effect of M
entha piperita
on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12383] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Agnieszka Latoch
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street Lublin 20-704 Poland
| | - Dariusz M. Stasiak
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street Lublin 20-704 Poland
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203
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204
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Hygreeva D, Pandey M, Radhakrishna K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 2014; 98:47-57. [DOI: 10.1016/j.meatsci.2014.04.006] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Revised: 04/15/2014] [Accepted: 04/23/2014] [Indexed: 01/02/2023]
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205
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Rubio R, Martín B, Aymerich T, Garriga M. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. Int J Food Microbiol 2014; 186:55-60. [DOI: 10.1016/j.ijfoodmicro.2014.06.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 05/28/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
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206
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Ribeiro T, Lordelo MM, Alves SP, Bessa RJB, Costa P, Lemos JPC, Ferreira LMA, Fontes CMGA, Prates JAM. Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids. Br Poult Sci 2014; 54:753-65. [PMID: 24397512 DOI: 10.1080/00071668.2013.841861] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
1. Concentrations of beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) in poultry meat can be improved by increasing the concentration of n-3 PUFA in poultry diets. 2. A decrease in flavour quality is, however, usually associated with the dietary supplementation with n-3 PUFA, which is due to the susceptibility of PUFA to oxidation. 3. This experiment was conducted to study the effects of introducing two different n-3 fatty acid sources (extruded linseed and DHA Gold™, a proprietary algal product rich in docosahexaenoic acid), either separately or together, on broiler productive performance, and meat quality, oxidative stability, sensory traits and LC-PUFA profile. 4. Birds given the algal product displayed better productive performances than animals from other groups. 5. The data revealed an improvement in the fatty acid nutritional value of meat from birds receiving the algal product and an inefficient conversion of α-linolenic acid (LNA) into LC-PUFA. 6. Metabolisation of LNA in vivo is not sufficient to improve meat quality in n-3 LC-PUFA and direct supplementation of the diet with n-3 LC-PUFA is a better alternative to modulate an increase in beneficial fatty acids of broiler meat. 7. The overall acceptability of meat was negatively affected by the dietary supplementation with 7.4% of DHA, in contrast to the supplementation with 3.7% of DHA, which showed to be efficient in improving LC-PUFA meat content without affecting its sensory properties.
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Affiliation(s)
- T Ribeiro
- a CIISA, Faculdade de Medicina Veterinária , Universidade Técnica de Lisboa, Pólo Universitário do Alto da Ajuda , Lisboa , Portugal
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207
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Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches. Journal of Food Science and Technology 2014; 52:4360-8. [PMID: 26139901 DOI: 10.1007/s13197-014-1496-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2014] [Accepted: 07/23/2014] [Indexed: 10/25/2022]
Abstract
The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p > 0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples. The other evaluated parameters showed significant differences (p < 0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.
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208
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Stimbirys A, Bartkiene E, Siugzdaite J, Augeniene D, Vidmantiene D, Juodeikiene G, Maruska A, Stankevicius M, Cizeikiene D. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. Journal of Food Science and Technology 2014; 52:4306-14. [PMID: 26139895 DOI: 10.1007/s13197-014-1328-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2014] [Accepted: 03/14/2014] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready - to cook - minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) - fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8.94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.
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Affiliation(s)
- Arturas Stimbirys
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Jurate Siugzdaite
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Dovile Augeniene
- Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania
| | - Daiva Vidmantiene
- Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania
| | | | - Audrius Maruska
- Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania
| | | | - Dalia Cizeikiene
- Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania ; Department of Food Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania
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209
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Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics. Animal 2014; 8:1554-60. [PMID: 24902083 DOI: 10.1017/s1751731114001335] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.
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210
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Li M, Li Y, Huang X, Zhao G, Tian W. Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA). Food Microbiol 2014; 40:41-7. [DOI: 10.1016/j.fm.2013.11.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 10/01/2013] [Accepted: 11/24/2013] [Indexed: 11/26/2022]
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211
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Aouadi D, Luciano G, Vasta V, Nasri S, Brogna DM, Abidi S, Priolo A, Salem HB. The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils. Meat Sci 2014; 97:237-43. [DOI: 10.1016/j.meatsci.2014.02.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 02/01/2014] [Accepted: 02/04/2014] [Indexed: 11/28/2022]
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212
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Dalle Zotte A, Cullere M, Sartori A, Szendrő Z, Kovàcs M, Giaccone V, Dal Bosco A. Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: effects on raw and cooked meat quality, nutrient true retention and oxidative stability. Meat Sci 2014; 98:94-103. [PMID: 24908377 DOI: 10.1016/j.meatsci.2014.05.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 05/03/2014] [Accepted: 05/07/2014] [Indexed: 11/24/2022]
Abstract
The study evaluated the effect of Spirulina and Thyme dietary supplementation on rabbit meat quality, nutrient true retention and protection against oxidative stress. Rabbits in the control group (C-C) received a non-supplemented pellet throughout the experiment (5-11weeks of age). In the other groups, the pellet contained 5% Spirulina (S), 3% Thyme (T), or both (ST) for either the entire (groups S-S, T-T, ST-ST) or only the final part of the growing period (8-11weeks: groups C-S, C-T, C-ST). Spirulina supplementation increased the γ-linolenic acid content of rabbit meat, whereas Thyme improved the oxidative stability of raw and freeze-dried meat.
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Affiliation(s)
- Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
| | - Marco Cullere
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Alberto Sartori
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Zsolt Szendrő
- Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary
| | - Melinda Kovàcs
- Faculty of Animal Science, Kaposvár University, 40, Guba S. Str., H-7400 Kaposvár, Hungary
| | - Valerio Giaccone
- Department of Animal Medicine, Production and Health, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Alessandro Dal Bosco
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
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213
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Stajić S, Živković D, Tomović V, Nedović V, Perunović M, Kovjanić N, Lević S, Stanišić N. The utilisation of grapeseed oil in improving the quality of dry fermented sausages. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12555] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Slaviša Stajić
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Dušan Živković
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Vladimir Tomović
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 21000 Novi Sad Serbia
| | - Viktor Nedović
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Marija Perunović
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Nataša Kovjanić
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Steva Lević
- Department of Food Technology and Biochemistry; Faculty of Agriculture; University of Belgrade; Nemanjina 6 11080 Belgrade Serbia
| | - Nikola Stanišić
- Institute for Animal Husbandry; Autoput 16 PO Box 23 11080 Belgrade-Zemun Serbia
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214
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Wójciak KM, Dolatowski ZJ, Kołożyn-Krajewska D. Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12259] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Karolina M. Wójciak
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Zbigniew J. Dolatowski
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street 20-704 Lublin Poland
| | - Danuta Kołożyn-Krajewska
- Department of Catering Technology and Food Hygiene; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences-SGGW; Warsaw Poland
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215
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Inserra L, Priolo A, Biondi L, Lanza M, Bognanno M, Gravador R, Luciano G. Dietary citrus pulp reduces lipid oxidation in lamb meat. Meat Sci 2014; 96:1489-93. [DOI: 10.1016/j.meatsci.2013.12.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Revised: 12/17/2013] [Accepted: 12/20/2013] [Indexed: 11/15/2022]
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216
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Zhang Q, Lu Y, Liu X, Bie X, Lv F, Lu Z. Preservative effect of food-based fermentate from Lactobacillus acidophilus NX2-6 on chilled pork patties. J Food Prot 2014; 77:459-65. [PMID: 24674438 DOI: 10.4315/0362-028x.jfp-13-359] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations of chilled pork patties stored for 15 days at 4°C was investigated. The five treatments evaluated included a control (meat only), nisin (meat plus 0.5% nisin), L.1 (meat plus 2% freeze-dried FBF), L.2 (meat plus 4% freeze-dried FBF), and L.3 (meat plus 8% freeze-dried FBF). The results showed that freeze-dried FBF could significantly (P < 0.05) inhibit aerobic bacteria, coliforms, Pseudomonas spp., and lactic acid bacteria, with the lowest microbial counts observed in L.3. The addition of freeze-dried FBF resulted in concentration-dependent decreases in total volatile basic nitrogen values and pH values but increases in lipid oxidation and color instability. Based on the criteria regarding microbiological and physicochemical parameters, the shelf life was 9 to 12 days for L.1, 12 to 15 days for L.2, and over 15 days for L.3, while the shelf-lives of the control and nisin treatments were 3 to 6 days, indicating that freeze-dried FBF could extend the shelf life by more than 3 days. Although the shelf life of L.1 was shorter than those of L.2 and L.3, the appearance of L.1 was much better than those of L.2 and L.3. Overall, treatment with 4 or 8% freeze-dried FBF could be improved if color and lipid oxidation could be improved by appropriate stabilizers, and a lower concentration (2%) of freeze-dried FBF has great potential as a natural and safe preservative in chilled pork patties.
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Affiliation(s)
- Qianying Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Yingjian Lu
- Department of Nutrition and Food Sciences, University of Maryland, College Park, Maryland 20742, USA
| | - Xiaoxi Liu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Fengxia Lv
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China.
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217
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Trebušak T, Levart A, Salobir J, Pirman T. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids. Meat Sci 2014; 96:1275-80. [DOI: 10.1016/j.meatsci.2013.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 10/10/2013] [Accepted: 11/17/2013] [Indexed: 11/28/2022]
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218
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Rodriguez Furlán LT, Padilla AP, Campderrós ME. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Sci 2014; 96:762-8. [DOI: 10.1016/j.meatsci.2013.09.015] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 09/16/2013] [Accepted: 09/19/2013] [Indexed: 11/25/2022]
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219
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Stability of an antioxidant peptide extracted from Jinhua ham. Meat Sci 2014; 96:783-9. [DOI: 10.1016/j.meatsci.2013.09.004] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2013] [Revised: 08/24/2013] [Accepted: 09/03/2013] [Indexed: 11/22/2022]
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220
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Kruk ZA, Kim HJ, Kim YJ, Rutley DL, Jung S, Lee SK, Jo C. Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:256-65. [PMID: 25049950 PMCID: PMC4093212 DOI: 10.5713/ajas.2013.13417] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 10/29/2013] [Accepted: 10/04/2013] [Indexed: 11/27/2022]
Abstract
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.
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Affiliation(s)
- Zbigniew A. Kruk
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371,
Australia
| | | | | | - David L. Rutley
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371,
Australia
| | | | | | - Cheorun Jo
- Corresponding Author: Cheorun Jo. Tel: +82-2-880-4804, Fax: +82-2-873-2271, E-mail:
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221
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Tamer CE, Çopur ÖU. Development of Value-Added Products from Food Wastes. FOOD ENGINEERING SERIES 2014. [DOI: 10.1007/978-1-4939-1378-7_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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222
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Petracci M, Cavani C. Rabbit meat processing: historical perspective to future directions. WORLD RABBIT SCIENCE 2013. [DOI: 10.4995/wrs.2013.1329] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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223
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Santos B, Pollonio M, Cruz A, Messias V, Monteiro R, Oliveira T, Faria J, Freitas M, Bolini H. Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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224
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Reig M, Aristoy MC, Toldrá F. Variability in the contents of pork meat nutrients and how it may affect food composition databases. Food Chem 2013; 140:478-82. [DOI: 10.1016/j.foodchem.2012.11.085] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Revised: 10/29/2012] [Accepted: 11/17/2012] [Indexed: 11/28/2022]
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225
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Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery. Meat Sci 2013; 96:937-42. [PMID: 24211552 DOI: 10.1016/j.meatsci.2013.09.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 09/05/2013] [Accepted: 09/07/2013] [Indexed: 10/26/2022]
Abstract
The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na(+) and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 10(8)CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages.
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Affiliation(s)
- Raquel Rubio
- IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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226
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Oliveira A, Himelbloom B, Montazeri N, Davenport M, Biceroglu H, Brenner K, Thomas S, Crapo C. Development and Characterization of Fish Sausages Supplemented with Salmon Oil. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.C.M. Oliveira
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - B.H. Himelbloom
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - N. Montazeri
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - M. Davenport
- Department of Chemistry and Food Science; Framingham State University; Framingham MA
| | - H. Biceroglu
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - K.A. Brenner
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - S.R. Thomas
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - C.A. Crapo
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
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227
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Dias FS, Duarte WF, Santos MRRM, Ramos EM, Schwan RF. Screening of Lactobacillus isolated from pork sausages for potential probiotic use and evaluation of the microbiological safety of fermented products. J Food Prot 2013; 76:991-8. [PMID: 23726194 DOI: 10.4315/0362-028x.jfp-12-491] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to select strains of Lactobacillus isolated from pork sausage for use as probiotics. Lactobacillus isolates were evaluated in tests based on probiotic characteristics and microbiological safety. The UFLA SAU 14, 52, and 91 isolates were differentiated by coaggregation with Listeria monocytogenes, production of lactic acid, and survival at pH 2. UFLA SAU 172 and 187 isolates had high levels of coaggregation with Salmonella Typhi and Escherichia coli, tolerance to pancreatic fluid, and adhesion to chloroform. UFLA SAU 20 and 34 isolates were characterized by exopolysaccharide production, autoaggregation, and resistance to simulated intestinal fluid. UFLA SAU 185, 238, and 258 isolates exhibited resistance to bile and adhesion to xylene. A cocktail of these 10 Lactobacillus isolates with potential probiotic properties was inoculated into pork sausage and inhibited the growth of L. monocytogenes.
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Affiliation(s)
- Francesca Silva Dias
- Department of Biology, Federal University of Lavras, 37.200-000 Lavras, Minas Gerais, Brazil
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228
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Marchetti L, Andrés S, Califano A. Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.12.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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229
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230
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Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 2013; 95:919-30. [PMID: 23623320 DOI: 10.1016/j.meatsci.2013.03.030] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 03/18/2013] [Accepted: 03/19/2013] [Indexed: 10/27/2022]
Abstract
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
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231
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Capra G, Martínez R, Fradiletti F, Cozzano S, Repiso L, Márquez R, Ibáñez F. Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum. WORLD RABBIT SCIENCE 2013. [DOI: 10.4995/wrs.2013.1197] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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232
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Romero MC, Romero AM, Doval MM, Judis MA. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage), and morcilla (cooked sausage). From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid) contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids) contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.
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233
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Zhu CZ, Zhang WG, Zhou GH, Xu XL, Kang ZL, Yin Y. Isolation and identification of antioxidant peptides from jinhua ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1265-1271. [PMID: 23350783 DOI: 10.1021/jf3044764] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The antioxidant activities of the peptides extracted from Jinhua ham were evaluated on the basis of hydroxyl radical scavenging activity, DPPH radical scavenging activity, and Fe(2+) chelating ability. The peptide extracts exhibited great hydroxyl radical scavenging activity and DPPH radical scavenging activity as well as Fe(2+) chelating ability at the concentration of 1 mg/mL, which suggested the presence of peptides with antioxidant activity. The peptides were separated using size exclusion chromatography and reversed-phase HPLC. The fraction with highest DPPH radical scavenging activity was further purified and identified using liquid chromatography tandem matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry (HPLC-MALDI-TOF/TOF-MS). The sequence of the antioxidant peptide was identified as Gly-Lys-Phe-Asn-Val. The assessment of fractions indicated that the hydrophobic fractions contributed more to free radical scavenging activities than the hydrophilic peptides. It was concluded that natural peptides extracted and isolated from the Jinhua ham by several chromatographic techniques have antioxidant activities.
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Affiliation(s)
- Chao-Zhi Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China
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234
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Poławska E, Cooper RG, Jóźwik A, Pomianowski J. Meat from alternative species – nutritive and dietetic value, and its benefit for human health – a review. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.680916] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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235
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Chamorro A, Miranda FJ, Rubio S, Valero V. Innovations and trends in meat consumption: An application of the Delphi method in Spain. Meat Sci 2012; 92:816-22. [DOI: 10.1016/j.meatsci.2012.07.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 07/16/2012] [Accepted: 07/16/2012] [Indexed: 11/26/2022]
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236
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Toldrá F, Aristoy MC, Mora L, Reig M. Innovations in value-addition of edible meat by-products. Meat Sci 2012; 92:290-6. [DOI: 10.1016/j.meatsci.2012.04.004] [Citation(s) in RCA: 193] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 03/29/2012] [Accepted: 04/02/2012] [Indexed: 11/24/2022]
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237
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Lee KH, Jung S, Kim HJ, Kim IS, Lee JH, Jo C. Effect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2012; 25:1641-8. [PMID: 25049528 PMCID: PMC4093043 DOI: 10.5713/ajas.2012.12260] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/11/2012] [Revised: 09/06/2012] [Accepted: 08/15/2012] [Indexed: 12/02/2022]
Abstract
This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, ABTS(+) reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.
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Affiliation(s)
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764,
Korea
| | - Hyun Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764,
Korea
| | - Il Suk Kim
- Department of Animal Resources Technology, Gyungnam National University of Science and Technology, Jinju, 660-758,
Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764,
Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764,
Korea
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238
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Wójciak K, Dolatowski Z, Kołożyn-Krajewska D, Trząskowska M. The Effect of theLactobacillus CaseiLock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00458.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- K.M. Wójciak
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street; 20-704; Lublin; Poland
| | - Z.J. Dolatowski
- Department of Meat Technology and Food Quality; Faculty of Food Science and Biotechnology; University of Life Sciences in Lublin; Skromna 8 Street; 20-704; Lublin; Poland
| | - D. Kołożyn-Krajewska
- Department of Catering Technology and Food Hygiene; Faculty of Human Nutrition and Consumer Science; Warsaw University of Life Sciences - SGGW; Warsaw; Poland
| | - M. Trząskowska
- Department of Catering Technology and Food Hygiene; Faculty of Human Nutrition and Consumer Science; Warsaw University of Life Sciences - SGGW; Warsaw; Poland
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239
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Modzelewska-Kapituła M. Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00457.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry; Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Plac Cieszyński 1; 10-718; Olsztyn; Poland
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240
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dos Santos BA, Campagnol PCB, Pacheco MTB, Pollonio MAR. Fructooligosaccharides as a fat replacer in fermented cooked sausages. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02958.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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241
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Comparison of meat products’ composition bearing/not-bearing claims marketed in the Czech Republic. ACTA VET BRNO 2012. [DOI: 10.2754/avb201180040379] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of this study was to analyse the occurrence and specific composition of meat products (MPs) bearing nutrition/health claims marketed in the Czech Republic. MPs were analysed for fat content, fatty acids (FA) composition and sodium (Na) content. The compliance with legal requirements (Regulation EC No 1924/2006) and information stated on the product was checked.This study is the first one in the Czech Republic dealing with this issue. Among hundreds of marketed MPs, we observed only a limited number of MPs bearing claims. We analysed and compared chemical composition of 12 MPs bearing nutrition claims to 5 identical brand products without any claim. None of the claims dealt with reduced amount of Na/salt content and none was evaluated as an explicit health claim. Most of the mentioned nutrition claims were declared as “Fit, Fitness, Light, Wellness, With low/reduced fat”. Only one claim mentioned “ω3 FA addition”. All analytical results, except one product with claim “Low/reduced fat” or “Light” (if connected with fat reduction), corresponded to the legal requirements and information stated on the product. Three statements on the products associated with Na/salt content did not correspond to the amount measured in the sample. When comparing MPs “with” and “without” nutrition claim, lightly reduced fat or added amount of ω3 FA was recognized only in one product with claim. Other indicators, such as Na/salt content, better FA profile or more evident fat reduction were not found. The results of our study show that claims such as “Healthier, Fit, Fitness or Wellness” may be considered as somewhat misleading for consumers.
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242
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Cotes-Torres A, Muñoz-Gallego PA, Cotes-Torres JM. S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain. Meat Sci 2012; 90:814-8. [DOI: 10.1016/j.meatsci.2011.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2011] [Revised: 09/14/2011] [Accepted: 11/02/2011] [Indexed: 12/01/2022]
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243
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Kang MG, Kim HJ, Lee HJ, Jang AR, Yun GS, Jo CR. Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2011. [DOI: 10.5187/jast.2011.53.6.541] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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244
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Khan MI, Arshad MS, Anjum FM, Sameen A, Aneeq-ur-Rehman, Gill WT. Meat as a functional food with special reference to probiotic sausages. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.07.033] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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245
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Vasta V, Luciano G. The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.035] [Citation(s) in RCA: 166] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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246
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Van Wezemael L, Verbeke W, Kügler JO, Scholderer J. European consumer acceptance of safety-improving interventions in the beef chain. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.04.017] [Citation(s) in RCA: 23] [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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247
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Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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248
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249
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Betoret E, Betoret N, Vidal D, Fito P. Functional foods development: Trends and technologies. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.05.004] [Citation(s) in RCA: 191] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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250
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Van Wezemael L, Ueland Ø, Verbeke W. European consumer response to packaging technologies for improved beef safety. Meat Sci 2011; 89:45-51. [DOI: 10.1016/j.meatsci.2011.03.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 03/23/2011] [Accepted: 03/23/2011] [Indexed: 10/18/2022]
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