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Schiell C, Portanguen S, Scislowski V, Astruc T, Mirade PS. Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food. Foods 2023; 12:foods12071375. [PMID: 37048196 PMCID: PMC10093132 DOI: 10.3390/foods12071375] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/09/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time-course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.
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Affiliation(s)
- Coline Schiell
- ADIV (Association pour le Développement de l'Institut de la Viande), 63039 Clermont-Ferrand, France
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Stéphane Portanguen
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Valérie Scislowski
- ADIV (Association pour le Développement de l'Institut de la Viande), 63039 Clermont-Ferrand, France
| | - Thierry Astruc
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Pierre-Sylvain Mirade
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
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Hwang J, Kim Y, Seo Y, Sung M, Oh J, Yoon Y. Effect of Starter Cultures on Quality of Fermented Sausages. Food Sci Anim Resour 2023; 43:1-9. [PMID: 36789202 PMCID: PMC9890365 DOI: 10.5851/kosfa.2022.e75] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 12/22/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
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Affiliation(s)
- Jungeun Hwang
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yujin Kim
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yeongeun Seo
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Miseon Sung
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea,Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea,Corresponding author: Yohan
Yoon, Department of Food and Nutrition, Sookmyung Women’s University,
Seoul 04310, Korea, Tel: +82-2-2077-7585, Fax: +82-2-710-9479,
E-mail:
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Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Mandela Z, Arnaud E, Hoffman LC. Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat. Foods 2021; 10:foods10102497. [PMID: 34681545 PMCID: PMC8536107 DOI: 10.3390/foods10102497] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/01/2021] [Accepted: 10/02/2021] [Indexed: 01/04/2023] Open
Abstract
The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.
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Affiliation(s)
- Zikhona Mandela
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa;
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, F-34398 Montpellier, France
- Correspondence:
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, Santé-Lhoutellier V, Théron L. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation. Foods 2021; 10:852. [PMID: 33919785 PMCID: PMC8070781 DOI: 10.3390/foods10040852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 01/02/2023] Open
Abstract
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.
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Affiliation(s)
- Aline Bonifacie
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
- IFIP—Institut du Porc, 7 Avenue du Général De Gaulle, F-94700 Maisons Alfort, France
| | - Philippe Gatellier
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
| | - Aurélie Promeyrat
- IFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, France; (A.P.); (G.N.)
| | - Gilles Nassy
- IFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, France; (A.P.); (G.N.)
| | - Laurent Picgirard
- Association Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, France; (L.P.); (V.S.)
| | - Valérie Scislowski
- Association Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, France; (L.P.); (V.S.)
| | - Véronique Santé-Lhoutellier
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
| | - Laetitia Théron
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
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6
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Rodríguez-González M, Fonseca S, Centeno JA, Carballo J. Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures. Foods 2020; 9:E1813. [PMID: 33297564 PMCID: PMC7762419 DOI: 10.3390/foods9121813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 11/16/2022] Open
Abstract
In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU and SAP) were manufactured in triplicate and analysed during the manufacturing process (samples were taken and analysed at 0, 2, 5, 9, 14, 21 and 30 days of ripening) for proximate composition, pH, aw, colour parameters, nitrogen fractions, free amino acids, biogenic amines, fat parameters and free fatty acids. The use of either of these two starter cultures slightly but significantly reduced the pH values during the fermentation and increased the percentage of transformation to nitrosyl-heme pigments as well as the a* and b* values in the final products. The two starters significantly decreased the Enterobacteriaceae counts in the final product, but without this microbial group completely disappearing. Both starter cultures significantly increased the α-amino acidic nitrogen and the total basic volatile nitrogen fractions during manufacturing, also increasing the free amino acid content and reducing the total biogenic amine content by approximately 20%. The SAP starter enhanced the lipolytic processes, increasing the free fatty acid content. Due to their performances, these two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.
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Affiliation(s)
- Miriam Rodríguez-González
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
| | - Sonia Fonseca
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
| | - Juan A. Centeno
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
| | - Javier Carballo
- Food Technology Area, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (M.R.-G.); (S.F.); (J.A.C.)
- CITACA, Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain
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7
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Yim DG, Ali M, Nam KC. Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening. Food Sci Anim Resour 2020; 40:11-20. [PMID: 31970327 PMCID: PMC6957450 DOI: 10.5851/kosfa.2019.e61] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/08/2019] [Accepted: 08/25/2019] [Indexed: 11/06/2022] Open
Abstract
The intent of this study was to scrutinize the consequence of salt type
[sun-dried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the
physicochemical and microbiological features of salami formulated by soaking
with Aspergillus spp. before ripening. The effects of
nitrate-free salts added were not significant. Nitrate pickling salt samples
were significantly higher in protein level, whereas those were lower in fat
level during ripening (p<0.05). The pH of salamis treated with NP was
higher than that of other salt treatments, while weight losses of those was
lower (p<0.05). During the ripening and drying, NP produced lower extent
of volatile basic nitrogen and lipid oxidation than those with other salts
(p<0.05). The total aerobic population counts of NP samples revealed
lower than that of other samples over the ripening time. The addition of NP in
salamis produced redder sausages. The salamis containing NP found to be better
physicochemical and microbiological quality attributes than the other salt
types.
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Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
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8
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Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108454] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Yim DG, Seo JK, Yum HW, Zahid MA, Park JY, Parvin R, Go J, Jin SK, Koo OK, Yang HS. Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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Salles C, Kerjean JR, Veiseth‐Kent E, Stieger M, Wilde P, Cotillon C. The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality. NUTR BULL 2017. [DOI: 10.1111/nbu.12297] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- C. Salles
- CSGA AgroSup Dijon; CNRS INRA Université de Bourgogne Franche‐Comté Dijon France
| | | | | | - M. Stieger
- Wageningen University Wageningen The Netherlands
| | - P. Wilde
- Institute of Food Research Norwich UK
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Ben Hsouna A, Ben Halima N, Smaoui S, Hamdi N. Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids Health Dis 2017; 16:146. [PMID: 28774297 PMCID: PMC5543433 DOI: 10.1186/s12944-017-0487-5] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Accepted: 05/17/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lemon (Citrus limon) is a flowing plant belonging to the Rutaceae family. Citrus plants constitute one of the main valuable sources of essential oil used in foods and medicinal purposes. METHODS In this study, we assessed chemical composition, antioxidant and antimicrobial activities of C. limon essential oil (ClEO) with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Gas chromatography/mass spectrometry (GC-MS) was used to identify the major components of the obtained ClEO. The antioxidant activities of this ClEO were determined according to the β-carotene bleaching assay, as well as by 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. For antimicrobial activity, agar well diffusion method was used and the minimum inhibitory concentrations (MICs) as well as the minimum fungicidal concentrations (MFCs) were determined. The in situ effect of the ClEO was evaluated through physicochemical parameters (pH and thiobarbituric acid reactive substances (TBARS), as well as against L. monocytogenes in minced beef meat model. RESULTS Twenty one components were identified in the ClEO and the two dominant compounds were limonene (39.74%) and β-Pinene (25.44%). This ClEO displayed an excellent DPPH scavenging ability with an extract concentration providing 50% inhibition (IC50) of 15.056 μg/ml and a strong β-carotene bleaching inhibition after 120 min of incubation with an IC50 of 40.147 μg/ml. The MICs varied from 0.039 to 1.25 mg/ml for Gram positive bacteria and from 0.25 to 2.5 mg/ml for Gram-negative bacteria. The meat preserving potential of ClEO was investigated against L. monocytogenes. ClEO successfully inhibited development of L. monocytogenes in minced beef meat. The application of ClEO at a 0.06 and 0.312 mg/g, may open new promising opportunities for the prevention of contamination from and growth of pathogenic bacteria, particularly L. monocytogenes, during minced beef meat storage at 4 °C. Additionally, during storage period, physicochemical values (pH and TBARS) were higher in control meat than treated meat with ClEO suggesting an efficient antioxidant activity of ClEO. CONCLUSION It was suggested that the ClEO may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems and pharmaceutical industry.
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Affiliation(s)
- Anis Ben Hsouna
- Department of Life Sciences, Faculty of Sciences of Gafsa, Zarroug, 2112, Gafsa, Tunisia
- Biotechnology and Plant Improvement Laboratory, Centre of Biotechnology of Sfax, PO Box 1177, Road Sidi Mansour 6 km, 3018, Sfax, Tunisia
| | - Nihed Ben Halima
- Biotechnology and Plant Improvement Laboratory, Centre of Biotechnology of Sfax, PO Box 1177, Road Sidi Mansour 6 km, 3018, Sfax, Tunisia.
| | - Slim Smaoui
- Laboratory of Microorganisms and Biomolecules of the Center of Biotechnolgy of Sfax-Tunisia, Road of Sidi mansour, Km 6 B.P. 1117, 3018, Sfax, Tunisia
| | - Naceur Hamdi
- College of Science and Arts, Qassim University, P.O. Box 53, Al-Rass, Saudi Arabia
- High Institute of Environmental Science and Technologies (HIEST), Borj Cedria, Tunisia
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Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1933-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Romagny S, Ginon E, Salles C. Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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16
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Safa H, Gatellier P, Berdagué JL, Kondjoyan N, Mercier F, Portanguen S, Favier R, Mirade PS. Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.714119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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