Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (D_w and D_s) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC^∞ SC^∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.

Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat

In the present study, wine-based marinades containing ethanolic extract from pomegranate (Punica granatum L.), alone or in combination with two Essential Oils (Thyme & Oregano), were used for pork fillets marination and their antimicrobial activity, as well as their sensorial impact were evaluated. Likewise, the marinades exhibited promising results concerning their recorded antimicrobial activity versus Enterobacteriaceae, Total Mesophilic Bacteria, Yeasts/molds, Staphylococcus spp., Pseudomonas spp. & Lactic Acid Bacteria (LAB). The outcome demonstrated that pork fillets marinated with wine containing ethanolic extract of pomegranate and Oregano Essential Oil were more resistant to spoilage compared to all other samples; thus, their shelf-life was significantly extended (4 days in some cases). Triterpenes (maslinic, oleanolic and betulinic acid), monoterpenes (p-cymene, carvacrol, thymol, limonene), organic acids (citric & malic acid) and phenols, were the main constituents found in the plant extract, the wine and Essential Oils applied, as determined through LC-QTOF/MS and HPLC analysis. Additionally, the sensorial properties (color, tenderness, flavor and juiciness) of the marinated meat samples were not negatively influenced. Consequently, marinades of this type could be used as natural preservatives in meat products, with satisfying antimicrobial and organoleptic results.

Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives

The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p < 0.05). The released proteins accumulated with increasing time (p < 0.05). The TBARS value increased from 0.01 to 0.20 mg/kg after 10 h in 15 % NaCl solution (p < 0.05). The quality changes were mainly correlated to the shrinking or swelling of myofibers, extracellular spaces, and existential state of muscle proteins. In consideration of fish quality and increasing call for low sodium intake, it was recommended to prepare fillets below 9 % NaCl with short times. The finding provided instructions to obtain target quality properties from tilapia by controlling salting conditions.

Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.