Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source

Pistacia vera L. hull, a the major byproduct of pistachio processing, is a source of functional compounds with antioxidant and antimicrobial activities. The extraction of these natural compounds from pistachio hulls and their use instead of synthetic chemicals has gained great attention. In this work, the phytochemical contents and antioxidant and antimicrobial activities of pistachio hull ethanolic (PVE) and aqueous (PVD) extracts obtained by microwave-assisted extraction (MAE) were investigated. Gallic acid (1.9 and 1.5 mg/g dw), quercetin (0.025 and 0.009 mg/g dw), total phenolic (23.3 and 14.7 mg GAE/g dw) and flavonoid (5.0 and 2.9 mg QE/g dw) contents and antioxidant activities (SC50 0.63 and 0.56 mg/mL) of PVE and PVD extracts were determined, respectively. The extracts exhibited antimicrobial effects against Enterococcus faecalis, Staphylococcus aureus, Streptococcus uberis, Bacillus cereus, and Bacillus subtilis. Minimal inhibitory concentrations (MICs, 0.8-49.0 and 9.6-82.5 mg/mL) and the minimal bactericidal concentrations (MBCs, 1.3-99.1 and 15.5-150.0 mg/mL) of PVE and PVD extracts were determined, respectively. Kill curves revealed that PVE and PVD extracts could inhibit the growth of bacteria. It was shown that PVE and PVD extracts could represent a good economical source of functional and bioactive compounds.

New formulation of fermented sausages towards healthier and quality rectification by adding <em>Ferulago angulata</em> essential oil

The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been extensively employed. The aim of present research is to investigate the impact of Ferulago Angulata Essential Oil (FAEO) as an antimicrobial and antioxidant factor for preserving of dry fermented sausages throughout storage. Initially, FAEO was extracted using microwave assisted hydrodistillation and its components were identified by gas chromatography-mass spectroscopy. Fermented sausages were treated by starter culture (Biobak K) and FAEO at various concentrations (0, 400, 800 and 1000 ppm). Afterwards, tests such as pH, moisture, thiobarbituric acid, texture, microbial growth, electron microscope images, and sensory evaluation were conducted during storage (28 d). The high levels of bioactive compositions such as limonene (30.71%) and α-pinene (19.02%) were indicated in FAEO. The results illustrated that pH and moisture of all fermented sausages were within the standard range during storage. At different concentrations, FAEO significantly decreased thiobarbituric acid of treated samples compared to control (p<0.05). Furthermore, FAEO was able to improve cohesiveness and elasticity of fermented sausages, which were also visible in electron microscope images. Antimicrobial feature of FAEO was distinguished by evaluating microbial attributes (total viable count, lactic acid bacteria and yeast) in fermented sausages. Ultimately, FAEO at 800 ppm concentration was detected as a promising and appropriate natural preservative during storage in fermented sausages.

An appealing review of industrial and nutraceutical applications of pistachio waste

Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability.

Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer.

Effects of Allium mongolicum Regel and its extracts on the quality of fermented mutton sausages

The study aimed to evaluate the effects of Allium mongolicum Regel (AMR) and its water- and fat-soluble extracts on the quality of fermented mutton sausages. Sausages were produced with mutton and fat. Four treatments: CO, without Allium mongolicum Regel and its extracts, used as control; AMR with Allium mongolicum Regel; AWE with water-soluble extract of Allium mongolicum Regel; and AFE with liposoluble extract from Allium mongolicum Regel, were produced and analyzed for pH, water activity (a w), free amino acids, fatty acids, and volatiles were, respectively, in fermented mutton sausages during processing (0, 2, 5, and 7 days). The results showed that the pH values of the liposoluble extract from Allium mongolicum Regel (AFE), respectively, are lower than that of sample CO at the end of fermentation and ripening. The a w in all group of sausages significantly dropped to 0.88 at the end of ripening (Day 7). Adding Allium mongolicum Regel and its water-soluble extract can improve the serine (SER) content of fermented mutton sausage. The contents of five essential amino acids (EAA) were added when adding Allium mongolicum Regel and its fat-soluble extract. The total fatty acid (TFA) in the treatments increased during drying and ripening. The addition of Allium mongolicum Regel and its extract can increase the content of volatile flavor substances such as 3-hydroxy-2-butanone, 3-methylbutyraldehyde, hexanal, octanal, and nonanal at the later stage of maturity, so as to improve the flavor substances in fermented mutton sausage. Water-soluble extract of Allium mongolicum Regel (AWE) and AFE treatments had more intense flavor at the end of ripening (Day 7). The flavor of fermented mutton sausage can be improved by adding Allium mongolicum Regel and its extracts into fermented mutton sausage.

The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B₁ (AFB₁). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB₁ levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB₁ levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB₁ levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB₁ and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption.

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Aflatoxin B₁ levels were assessed by adding β-glucan and inulin.

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Texture and sensory characteristics were investigated.

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Aflatoxin B₁ levels were reduced in all samples.

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The impact of β-glucan on the reduction of aflatoxin B₁ was more than that of inulin.

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The textural and sensory characteristics of the sausage samples were acceptable.

Health and safety aspects of traditional European meat products. A review

Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.

Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01-0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.