1
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Christaki S, Kelesidou R, Pargana V, Tzimopoulou E, Hatzikamari M, Mourtzinos I. Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:2518. [PMID: 37447078 DOI: 10.3390/plants12132518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023]
Abstract
In the present study, the formation of molecular inclusion complexes of Salvia officinalis (sage) bioactive compounds with β-cyclodextrin (β-CD) was evaluated. Sage essential oil (SEO)/β-CD inclusion complexes (ICs) were prepared by co-precipitation at iso-molecular concentrations, and Fourier transform infrared spectroscopy (FT-IR) was applied for the confirmation of the ICs' formation. Quantification of the SEO in the inclusion complexes was performed spectrophotometrically at 273 nm using an SEO standard curve. The SEO and its inclusion complexes were evaluated for their antimicrobial activity against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The results showed that β-CD effectively formed inclusion complexes with SEO in satisfactory yields. The antimicrobial activity of the SEO in prepared complexes with β-CD was exhibited against L. monocytogenes and S. aureus and was proportional to their concentrations but was less pronounced.
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Affiliation(s)
- Stamatia Christaki
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Revekka Kelesidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Vaia Pargana
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Evangelia Tzimopoulou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Magdalini Hatzikamari
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
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2
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Serra-Castelló C, Possas A, Jofré A, Garriga M, Bover-Cid S. High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage. Food Microbiol 2023; 109:104139. [DOI: 10.1016/j.fm.2022.104139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/28/2022]
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3
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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4
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Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107784] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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5
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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6
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Bao Y, Ren X, Zhu Y, Zhang Y, Peng Z, Zhou G. Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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7
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Júnior MM, de Oliveira TP, Gonçalves OH, Leimann FV, Medeiros Marques LL, Fuchs RHB, Cardoso FAR, Droval AA. Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations. Food Chem 2019; 300:125231. [PMID: 31374430 DOI: 10.1016/j.foodchem.2019.125231] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 12/18/2022]
Abstract
This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curcumin microcrystals showed significantly lower TBARS values at the end of the storage when compared to the other treatments. In the sensory analysis, the addition of curcumin decreased the acceptance of color's sample and the purchase intention, but no significant difference was observed among the other attributes. The color of the sample containing curcumin also became worse than its day-of-production standard during storage. The results obtained suggest the potential of curcumin in replacing synthetic antioxidants in cooked meat sausage, since it practically does not modify its physicochemical characteristics, besides preventing the oxidation of the food.
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Affiliation(s)
- Mário Muraoka Júnior
- Department of Food Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Thaise Pascoato de Oliveira
- Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | | | - Renata Hernandez Barros Fuchs
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil.
| | - Adriana Aparecida Droval
- Department of Food Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
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9
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DiCaprio E, Ye M, Chen H, Li J. Inactivation of Human Norovirus and Tulane Virus by High Pressure Processing in Simple Mediums and Strawberry Puree. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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10
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Mattje LGB, Tormen L, Bombardelli MCM, Corazza ML, Bainy EM. Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13942] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leide Graciela Blanco Mattje
- Food Science and Technology Graduate Program Federal University of Fronteira Sul ‐ UFFS Laranjeiras do Sul Brazil
| | - Luciano Tormen
- Food Science and Technology Graduate Program Federal University of Fronteira Sul ‐ UFFS Laranjeiras do Sul Brazil
| | | | - Marcos Lúcio Corazza
- Department of Chemical Engineering Federal University of Paraná ‐ UFPR Curitiba Brazil
| | - Eduarda Molardi Bainy
- Food Science and Technology Graduate Program Federal University of Fronteira Sul ‐ UFFS Laranjeiras do Sul Brazil
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11
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Karpińska-Tymoszczyk M, Draszanowska A. The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage. FOOD SCI TECHNOL INT 2019; 25:429-439. [PMID: 30786758 DOI: 10.1177/1082013219830196] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, and the influence of packaging method (air and vacuum packaging) on the quality of cooked turkey meatballs stored at -20 ℃ was determined. The smallest changes in malondialdehyde content were observed in samples with the addition of the natural antioxidant regardless of the packaging method. The mixture of synthetic and natural antioxidants was more effective in retarding lipid oxidation than the synthetic antioxidant, and more desirable results were observed in vacuum-packaged samples than in air-packaged samples. The samples with the addition of oil-soluble rosemary extract were characterised by lower intensity of red colour, but this parameter was more stable during frozen storage. The results of a sensory analysis revealed that the application of oil-soluble rosemary extract with or without sodium erythorbate significantly inhibited the development of warmed-over flavour in cooked poultry products.
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Affiliation(s)
| | - Anna Draszanowska
- Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland
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12
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Mizi L, Cofrades S, Bou R, Pintado T, López-Caballero M, Zaidi F, Jiménez-Colmenero F. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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Sharifi-Rad M, Ozcelik B, Altın G, Daşkaya-Dikmen C, Martorell M, Ramírez-Alarcón K, Alarcón-Zapata P, Morais-Braga MFB, Carneiro JN, Alves Borges Leal AL, Coutinho HDM, Gyawali R, Tahergorabi R, Ibrahim SA, Sahrifi-Rad R, Sharopov F, Salehi B, del Mar Contreras M, Segura-Carretero A, Sen S, Acharya K, Sharifi-Rad J. Salvia spp. plants-from farm to food applications and phytopharmacotherapy. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.008] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Lee H, Choe J, Yong HI, Lee HJ, Kim HJ, Jo C. Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13712] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Haelim Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science; Seoul National University; Seoul Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science; Seoul National University; Seoul Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science; Seoul National University; Seoul Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science; Seoul National University; Seoul Korea
| | - Hyun-Joo Kim
- Crop Post-harvest Technology Division, National Institute of Crop Science; RDA; Suwon Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science; Seoul National University; Seoul Korea
- Institute of Green Bio Science and Technology; Seoul National University; Pyeogchang Korea
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16
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Gantner M, Brodowska M, Górska-Horczyczak E, Wojtasik-Kalinowska I, Najda A, Pogorzelska E, Godziszewska J. Antioxidant effect of sage (Salvia officinalis L.) extract on turkey meatballs packed in cold modified atmosphere. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1426632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Magdalena Gantner
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Marta Brodowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Najda
- Department of Vegetable and Medicinal Plants, University of Life Sciences in Lublin, Lublin, Poland
| | - Ewelina Pogorzelska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jolanta Godziszewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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17
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Cózar A, Rubio N, Vergara H. Ground spices to stabilise lamb burgers made of lower- or higher-value carcass cuts. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16355] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effect of adding powdered spices (sage, garlic or clove) on the pH, cooking yield (CY), cooking loss (CL), diameter reduction (DR), shear force (SF), colour coordinates, microbial concentration and lipid oxidation (LO) in two types of lamb burger (made with leg (L) or with leg + neck + breast meat (LNB)) was assessed over a 6-day period. The addition of powdered spices (sage, garlic or clove) did not affect the physico-chemical parameters or the microorganism count. LO values increased (P < 0.001) in burgers spiced with garlic or non-spiced (control) burgers in both formulations (L and LNB). However, sage or clove stabilised LO values during the storage period. In general, L burgers presented higher CY but lower CL, DR, SF and colour-coordinate values than did LNB burgers. Types of lamb burger (L or LNB) affected the total viable count at 6 days of storage (P < 0.001) and Pseudomonas spp. at 0 and 3 days of storage (P < 0.001), with L samples showing higher values than the LNB ones. LO did not vary with the type of meat used.
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18
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Van Hecke T, Ho P, Goethals S, De Smet S. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product. Food Res Int 2017; 102:785-792. [DOI: 10.1016/j.foodres.2017.09.090] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/31/2017] [Accepted: 09/29/2017] [Indexed: 01/01/2023]
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19
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Kılıç Büyükkurt Ö, Aykın Dinçer E, Burak Çam İ, Candal C, Erbaş M. The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. Polycycl Aromat Compd 2017. [DOI: 10.1080/10406638.2017.1392328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Özlem Kılıç Büyükkurt
- Department of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
| | - İhsan Burak Çam
- Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey
| | - Cihadiye Candal
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Çoruh University, Artvin, Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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20
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Effect of tomato paste addition and high pressure processing to preserve pork burgers. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3002-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017; 59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. H. Bak
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
| | - T. Bolumar
- CSIRO, Agriculture and Food, Meat Science Team, Coopers Plains, Queensland, Australia
| | - A. H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Skara, Sweden
| | | | - V. Orlien
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
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22
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Xia Q, Wang L, Yu W, Li Y. Investigating the influence of selected texture-improved pretreatment techniques on storage stability of wholegrain brown rice: Involvement of processing-induced mineral changes with lipid degradation. Food Res Int 2017; 99:510-521. [DOI: 10.1016/j.foodres.2017.06.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/03/2017] [Accepted: 06/06/2017] [Indexed: 12/22/2022]
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23
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Oliveira FAD, Neto OC, Santos LMRD, Ferreira EHR, Rosenthal A. Effect of high pressure on fish meat quality – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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PEREIRA D, PINHEIRO RS, HELDT LFS, MOURA CD, BIANCHIN M, ALMEIDA JDF, REIS ASD, RIBEIRO IS, HAMINIUK CWI, CARPES ST. Rosemary as natural antioxidant to prevent oxidation in chicken burgers. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.31816] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Solange Teresinha CARPES
- Universidade Tecnológica Federal do Paraná, Brazil; Universidade Tecnológica Federal do Paraná, Brazil
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25
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PAIM MP, MACIEL MJ, WESCHENFELDER S, BERGMANN GP, AVANCINI CAM. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.29516] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Mônica Jachetti MACIEL
- Universidade Federal do Rio Grande do Sul, Brasil; Centro Universitário UNIVATES, Brasil
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26
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Villamonte G, Pottier L, de Lamballerie M. Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2865-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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27
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Oğuzhan Yıldız P, Yangılar F. Effects of whey protein isolate based coating enriched withZingiber officinaleandMatricaria recutitaessential oils on the quality of refrigerated rainbow trout. J Food Saf 2017. [DOI: 10.1111/jfs.12341] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pınar Oğuzhan Yıldız
- Department of Food Engineering; Faculty of Engineering, Ardahan University, 75000; Ardahan Turkey
| | - Filiz Yangılar
- Department of Nutrition and Dietetics, Faculty of Health Sciences; Erzincan University, 24100; Erzincan Turkey
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28
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Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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29
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Abdel-Naeem HHS, Mohamed HMH. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Sci 2016; 118:52-60. [PMID: 27045253 DOI: 10.1016/j.meatsci.2016.03.021] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 03/08/2016] [Accepted: 03/21/2016] [Indexed: 11/29/2022]
Abstract
The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P<0.05) increase of the collagen solubility and sensory scores (juiciness, tenderness and overall acceptability) with significant (P<0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties.
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Affiliation(s)
- Heba H S Abdel-Naeem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| | - Hussein M H Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt.
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Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. POTRAVINARSTVO 2016. [DOI: 10.5219/622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. The value of thiobarbituric acid (TBA) expressed as amount of malondialdehyde (MDA) in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1) compared to experimental groups A1 (0.060 mg.kg-1), A2 (0.052 mg.kg-1), A3 (0.042 mg.kg-1) and A4 (0.041 mg.kg-1) after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils is one of the possibilities increase shelf life of fresh chicken meat.
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Guyon C, Meynier A, de Lamballerie M. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.026] [Citation(s) in RCA: 122] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Bolumar T, LaPeña D, Skibsted LH, Orlien V. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.01.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Oliveira TLCD, Junior BRDCL, Ramos AL, Ramos EM, Piccoli RH, Cristianini M. Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Pavelková A, Bobko M, Haščík P, Kačániová M, Tkáčová J. Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. POTRAVINARSTVO 2015. [DOI: 10.5219/523] [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] Open
Abstract
In the present work, the effect of the Abies alba essential oil in two different concentrations on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered. All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostatics. After slaughtering was dissection obtained fresh chicken thigh with skin from left half-carcass which were divided into five groups (n = 5): C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with thylenediaminetetraacetic acid (EDTA) solution 1.50% w/w; A3 - vacuum-packaged experimental group with Abies alba oil 0.10% v/w and A4 - vacuum-packaged experimental group with Abies alba oil 0.20% v/w. The Abies alba essential oil was applicate on ground chicken things and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4 ±0.5 °C. Thiobarbituric acid (TBA) value expressed in number of malondialdehyde was measured in the process of first storage day of 1st, 4th, 8th, 12th and 16th day after slaughtering and expressed on the amount of malondialdehyde (MDA) in 1 kg sample. The treatments of chicken things with Abies alba essential oil show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in thigh muscle of broiler chickens was in samples of control group (0.4380 mg.kg-1) compared to experimental groups A1 (0.124 mg.kg-1), A2 (0.086 mg.kg-1), A3 (0.082 mg.kg-1) and A4 (0.077 mg.kg-1) after 16-day of chilled storage. Experiment results show that the treatment of chicken thigh with Abies alba essential oil positively influenced on the reduction of oxidative processes in thigh muscles during chilling storage and use of essential oil is one of the options increase shelf life of fresh chicken meat.
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Oliveira TLCD, Ramos AL, Ramos EM, Piccoli RH, Cristianini M. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Figueirêdo BC, Bragagnolo N, Skibsted LH, Orlien V. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish. J Food Sci 2015. [DOI: 10.1111/1750-3841.12964] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bruno C. Figueirêdo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Neura Bragagnolo
- Authors Figueirêdo and Bragagnolo are with Dept. of Food Science; Univ. of Campinas; 13083-862 Campinas SP Brazil
| | - Leif H. Skibsted
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
| | - Vibeke Orlien
- Authors Skibsted and Orlien are with Food Chemistry; Dept. of Food Science; Faculty of Life Sciences; Univ. of Copenhagen, Rolighedsvej 30; DK-1958 Frederiksberg C Denmark
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Wu X, Santos RR, Fink-Gremmels J. Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis. Food Sci Nutr 2015; 3:158-68. [PMID: 25838894 PMCID: PMC4376410 DOI: 10.1002/fsn3.199] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 12/18/2014] [Accepted: 12/19/2014] [Indexed: 01/04/2023] Open
Abstract
To demonstrate different effects of garlic extracts and their main antibiotic substance allicin, as a template for investigations on the antibacterial activity of food ingredients. Staphylococcus epidermidis ATCC 12228 and the isogenic biofilm-forming strain ATCC 35984 were used to compare the activity of allicin against planktonic bacteria and bacterial biofilms. The minimal inhibitory concentration (MIC) and the minimum biofilm inhibitory concentration (MBIC) for pure allicin were identical and reached at a concentration of 12.5 μg/mL. MBICs for standardized garlic extracts were significantly lower, with 1.56 and 0.78 μg/mL allicin for garlic water and ethanol extract, respectively. Biofilm density was impaired significantly at a concentration of 0.78 μg/mL allicin. Viability staining followed by confocal laser scanning microscopy showed, however, a 100% bactericidal effect on biofilm-embedded bacteria at a concentration of 3.13 μg/mL allicin. qRT-PCR analysis provided no convincing evidence for specific effects of allicin on biofilm-associated genes. Extracts of fresh garlic are more potent inhibitors of Staphylococcus epidermidis biofilms than pure allicin, but allicin exerts a unique bactericidal effect on biofilm-embedded bacteria. The current experimental protocol has proven to be a valid approach to characterize the antimicrobial activity of traditional food ingredients.
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Affiliation(s)
- Xueqing Wu
- Division Veterinary Pharmacology, Pharmacotherapy and Toxicology, Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences, Utrecht University Utrecht, The Netherlands
| | - Regiane R Santos
- Division Veterinary Pharmacology, Pharmacotherapy and Toxicology, Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences, Utrecht University Utrecht, The Netherlands
| | - Johanna Fink-Gremmels
- Division Veterinary Pharmacology, Pharmacotherapy and Toxicology, Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences, Utrecht University Utrecht, The Netherlands
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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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Devatkal S, Anurag R, Jaganath B, Rao S. Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets. FOOD SCI TECHNOL INT 2014; 21:481-91. [PMID: 25143059 DOI: 10.1177/1082013214546957] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Accepted: 07/03/2014] [Indexed: 11/17/2022]
Abstract
High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nuggets. Pomegranate peel extract (1%) was also used as a source of natural antioxidant and antimicrobial in chicken nuggets. Microstructure, microbial profile, instrumental colour, texture profile and lipid oxidation were evaluated. High-pressure treatment and pomegranate peel extract did not influence significantly the colour and textural properties of cooked chicken nuggets. Thiobarbituric acid reactive substance values significantly (p < 0.05) increased in pressure-treated nuggets. Microstructural studies revealed shrinkage in the structure and loosening of the dense network of meat emulsion due to high-pressure treatment. Pressure treatment resulted in a reduction of 2-3.0 log10 cfu/g in total plate count and Enterobacteriaceae count. Molecular characterization studies revealed that Enterobacter amnigenus and Enterobacter sp. in control and Bacillus licheniformis, Enterococcus gallinarum and Acinetobacter baumannii in high-pressure-treated chicken nuggets were the major spoilage bacteria.
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Affiliation(s)
- Suresh Devatkal
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Rahul Anurag
- Central Institute of Postharvest Engineering and Technology (ICAR), Ludhiana, India
| | - Bindu Jaganath
- Central Institute of Fisheries Technology (ICAR), Cochin, India
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Oğuzhan Yildiz P. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12291] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pinar Oğuzhan Yildiz
- Faculty of Engineering; Food Engineering Department; Ardahan University; Ardahan 75000 Turkey
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Lerasle M, Federighi M, Simonin H, Anthoine V, Rezé S, Chéret R, Guillou S. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants. Food Chem 2014; 150:422-8. [DOI: 10.1016/j.foodchem.2013.10.161] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 10/18/2013] [Accepted: 10/30/2013] [Indexed: 11/19/2022]
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43
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Grossi A, Bolumar T, Søltoft-Jensen J, Orlien V. High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Jayasena DD, Jo C. Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.853776] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem 2012; 135:1383-90. [DOI: 10.1016/j.foodchem.2012.05.103] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2011] [Revised: 02/17/2012] [Accepted: 05/27/2012] [Indexed: 11/18/2022]
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Bajovic B, Bolumar T, Heinz V. Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci 2012; 92:280-9. [DOI: 10.1016/j.meatsci.2012.04.024] [Citation(s) in RCA: 178] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2012] [Revised: 04/16/2012] [Accepted: 04/18/2012] [Indexed: 12/01/2022]
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Bolumar T, Skibsted LH, Orlien V. Kinetics of the formation of radicals in meat during high pressure processing. Food Chem 2012; 134:2114-20. [DOI: 10.1016/j.foodchem.2012.04.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 03/14/2012] [Accepted: 04/03/2012] [Indexed: 10/28/2022]
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Mariutti LRB, Nogueira GC, Bragagnolo N. Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic. J Food Sci 2012; 76:C909-15. [PMID: 22417489 DOI: 10.1111/j.1750-3841.2011.02274.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
UNLABELLED The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7β- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
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Affiliation(s)
- Lilian Regina Barros Mariutti
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil
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Alves A, Bragagnolo N, da Silva M, Skibsted L, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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