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Liu X, Cai N, Cai Z, Li L, Ni H, Chen F. The effect of instant tea on the aroma of duck meat. Food Chem X 2024; 22:101401. [PMID: 38711775 PMCID: PMC11070817 DOI: 10.1016/j.fochx.2024.101401] [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: 12/19/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/08/2024] Open
Abstract
Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.
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Affiliation(s)
- Xieyuan Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ning Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Zhenzhen Cai
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
- Xiamen Ocean Vocational College, Xiamen 361021, China
| | - Feng Chen
- Department of Food Science & Human Nutrition, Clemson University, Clemson, SC 29634, USA
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2
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Liu Z, Huang Y, Kong S, Miao J, Lai K. Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. Food Chem 2023; 419:135962. [PMID: 37004364 DOI: 10.1016/j.foodchem.2023.135962] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 03/08/2023] [Accepted: 03/13/2023] [Indexed: 04/03/2023]
Abstract
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for GC-MS analysis. The concentrations of hexanal (6.05 ± 0.86-12.05 ± 0.44 mg/kg), (E)-2-octenal (1.54 ± 0.16-3.07 ± 0.08 mg/kg), (E,E)-2,4-heptadienal (1.52 ± 0.44-2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9-199 times faster than that of other volatiles based on zero-order reaction fitting (R2 = 0.876-0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation. This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
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Affiliation(s)
- Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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3
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Costa Filho DV, Rocha TCD, Carvalho JMD, Carvalho LMD, Galvão MDS, Pedrao MR, Estévez M, Madruga MS. Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments. Poult Sci 2023; 102:102826. [PMID: 37343347 PMCID: PMC10404771 DOI: 10.1016/j.psj.2023.102826] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/23/2023] Open
Abstract
This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (-18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.
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Affiliation(s)
- Djalma Vitorino Costa Filho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Thayse Cavalcante da Rocha
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Jéssica Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mércia de Sousa Galvão
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mayka Reghiany Pedrao
- Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, Universidad de Extremadura, Caceres, 10003, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil.
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Bai X, Li Y, Liang W, Xia X, Bian C. Formation of advanced glycation end products of chicken breast meat induced by freeze-thaw cycles and subsequent cooking. Int J Biol Macromol 2023; 244:125387. [PMID: 37330105 DOI: 10.1016/j.ijbiomac.2023.125387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 05/08/2023] [Accepted: 06/12/2023] [Indexed: 06/19/2023]
Abstract
The impacts of freeze-thaw (F-T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F-T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F-T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F-T cycles and subsequent cooking promoted AGEs formation in cooked meat.
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Affiliation(s)
- Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Weiwei Liang
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Chun Bian
- School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China
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Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens. Foods 2022; 11:foods11193006. [PMID: 36230082 PMCID: PMC9563284 DOI: 10.3390/foods11193006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Sung-Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Correspondence:
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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
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Wagoner MP, Presume MR, Chilenje ME, Abascal-Ponciano GA, Sandoval JL, Smith HR, Reyes TM, Wilborn BS, Dunavant JA, Mason RP, Altom EK, Starkey CW, Sawyer JT. Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations. Animals (Basel) 2022; 12:ani12020152. [PMID: 35049775 PMCID: PMC8772571 DOI: 10.3390/ani12020152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/31/2021] [Accepted: 01/07/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Creation of new meat-based pet food and pet treats continues to grow at a steady annual rate within the pet food industry. Poultry co-products are often overlooked due to their poor quality and low customer acceptance. However, poultry co-products pose great potential and added value to the pet food industry. Two of the most common poultry co-products (wooden breast and carcass frames) often directed towards pet food were used in a fresh pet food formulation. Due to variations in meat quality because of the wooden breast and carcass frames, a hydrocolloid was utilized to improve fresh pet food characteristics. A hydrocolloid is a type of protein that when added to meat products aids with binding and stabilization of the pet food. For the current study, the combination of sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) was used. Due to the perceived poor quality of wooden breast and carcass frames, it is plausible that the addition of hydrocolloids can combat the undesirable characteristics. Results from the current study suggest that the impact of ALGIN in poultry co-product pet food combinations does not severely alter shelf-life characteristics of a fresh pet food. However, the inclusion of varying amounts of wooden breast and ground carcass frame can impart a greater impact on shelf-life characteristics in fresh pet food by altering surface color and lipid oxidation. Abstract Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.
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Affiliation(s)
- Madison P. Wagoner
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Marc R. Presume
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Moses E. Chilenje
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Gerardo A. Abascal-Ponciano
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Jorge L. Sandoval
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Hunter R. Smith
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Barney S. Wilborn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
| | - Justin A. Dunavant
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Robert P. Mason
- Balchem Animal Nutrition and Health, Balchem Corp., New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Eric K. Altom
- Balchem Animal Nutrition and Health, Balchem Corp., New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Charles W. Starkey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (M.E.C.); (G.A.A.-P.); (J.L.S.); (J.A.D.); (C.W.S.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (M.P.W.); (H.R.S.); (T.M.R.); (B.S.W.)
- Correspondence: ; Tel.: +1-334-844-1517; Fax: +1-334-844-1519
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Mantihal S, Azmi Hamsah A, Mohd Zaini H, Mantanjun P, Pindi W. Quality characteristics of functional chicken patties incorporated with round cabbage powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sylvester Mantihal
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Ahmad Azmi Hamsah
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Hana Mohd Zaini
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Patricia Mantanjun
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
| | - Wolyna Pindi
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah Jalan UMS Kota Kinabalu Malaysia
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Martuscelli M, Esposito L, Mastrocola D. The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking. Foods 2021; 10:foods10081833. [PMID: 34441610 PMCID: PMC8394139 DOI: 10.3390/foods10081833] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/26/2021] [Accepted: 08/05/2021] [Indexed: 11/16/2022] Open
Abstract
Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a "formulation approach" to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.
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10
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Shang X, Yan X, Li Q, Liu Z, Teng A. Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp ( Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content. Food Sci Anim Resour 2020; 40:969-979. [PMID: 33305281 PMCID: PMC7713777 DOI: 10.5851/kosfa.2020.e67] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/06/2020] [Accepted: 08/17/2020] [Indexed: 01/26/2023] Open
Abstract
Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg
pork back fat was added. The water distribution, thiobarbituric acid reactive
substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme
and non-heme iron content of samples were determined to analyze the effects of
different fat content on the oxidation of myoglobin and lipids during multiple
freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and
increased fat content lead to an increase in TBARS, a blue shift in the
absorption peak of myoglobin porphyrin, a decrease in heme iron content, and an
increase of non-heme iron content. Repeated freeze-thaw caused a decrease in
immobilised water content and L*, and caused an increase in a* and b*. Increased
fat content caused an increase in immobilised water content, L* and a*, and
caused a decrease in b*.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.,Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China
| | - Xunyou Yan
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Qiuling Li
- College of Life Science, Langfang Normal University, Langfang 065000, China.,Hebei Key Laboratory of Animal Diversity, Langfang 065000, China
| | - Zizheng Liu
- College of Life Science, Langfang Normal University, Langfang 065000, China
| | - Anguo Teng
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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11
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Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs. Antioxidants (Basel) 2020; 9:antiox9080670. [PMID: 32727026 PMCID: PMC7465611 DOI: 10.3390/antiox9080670] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/06/2020] [Accepted: 07/10/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.
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12
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Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties. Foods 2020; 9:foods9050611. [PMID: 32397670 PMCID: PMC7278668 DOI: 10.3390/foods9050611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
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Cavalcante da Rocha T, de Carvalho LM, Soares AJ, Coutinho DG, Olegario LS, de Sousa Galvão M, Estévez M, Madruga MS. Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2630-2637. [PMID: 31975388 DOI: 10.1002/jsfa.10292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid-reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at -20 °C for up to 198 days. CONCLUSION Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Thayse Cavalcante da Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Leila Moreira de Carvalho
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Alida Janine Soares
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | | | - Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Mércia de Sousa Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, University of Exremadura, Caceres, Spain
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
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Lima JL, Assis BBT, Arcanjo NMO, Galvão MDS, Olegário LS, Bezerra TKA, Madruga MS. Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing. J Food Sci 2020; 85:1114-1124. [PMID: 32180227 DOI: 10.1111/1750-3841.15068] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/28/2019] [Accepted: 01/14/2020] [Indexed: 11/30/2022]
Abstract
Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage. PRACTICAL APPLICATION: The combined addition of skin fat and abdominal fat is recommended for use in chicken sausages as it does not interfere with consumer acceptability and further ensures nutritional quality during freezing storage. In addition, it is an alternative to using a byproduct of chicken slaughter, bringing economic advantages to the industry and less environmental damage to the world.
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Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Bianca B T Assis
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Narciza M O Arcanjo
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Mercia de S Galvão
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Lary S Olegário
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Depart. of Food Engineering, Technology Centre, Federal Univ. of Paraiba, 58051-900, João Pessoa, Paraiba, Brazil
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15
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Shang X, Zhou Z, Jiang S, Guo H, Lu Y. Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1022-1029. [PMID: 31646643 DOI: 10.1002/jsfa.10105] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate. RESULTS It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01). CONCLUSION During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Xiaolan Shang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
- Hebei Key Laboratory of Animal Diversity, Langfang, P. R. China
| | - Zhiguo Zhou
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Shuhui Jiang
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Hongzhen Guo
- College of Life Science, Langfang Normal University, Langfang, P. R. China
| | - Yanxia Lu
- College of Life Science, Langfang Normal University, Langfang, P. R. China
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16
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Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin. Poult Sci 2020; 99:1777-1787. [PMID: 32111338 PMCID: PMC7587821 DOI: 10.1016/j.psj.2019.11.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 11/01/2019] [Accepted: 11/03/2019] [Indexed: 11/22/2022] Open
Abstract
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (-18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (-18°C) for 90 D, which allows the use of some of these lipid sources in meat products.
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Aslam MN, Sohaib M, Khan AU, Ali S, Amjad A, Ahmed S. Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2020. [DOI: 10.1590/1806-9061-2020-1316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- MN Aslam
- University of Veterinary and Animal Sciences, Pakistan
| | - M Sohaib
- University of Veterinary and Animal Sciences, Pakistan
| | - AU Khan
- University of Veterinary and Animal Sciences, Pakistan
| | - S Ali
- University of Veterinary and Animal Sciences, Pakistan
| | - A Amjad
- Bahauddin Zakariya University, Pakistan
| | - S Ahmed
- Cholistan University of Veterinary and Animal Sciences, Pakistan
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18
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Zang M, Wang L, Zhang Z, Zhang K, Li D, Li X, Wang S, Chen H. Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14306] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mingwu Zang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
- China Meat Research Center 100068 Beijing China
| | - Lan Wang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
| | - Zheqi Zhang
- China Meat Research Center 100068 Beijing China
| | | | - Dan Li
- China Meat Research Center 100068 Beijing China
| | - Xiaoman Li
- China Meat Research Center 100068 Beijing China
| | | | - Hongzhang Chen
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
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19
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Santos MMF, de Lima DAS, Bezerra TKA, de Sousa Galvão M, Madruga MS, da Silva FAP. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4158-4165. [PMID: 31477987 PMCID: PMC6706603 DOI: 10.1007/s13197-019-03886-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2019] [Accepted: 06/19/2019] [Indexed: 10/26/2022]
Abstract
Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.
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Affiliation(s)
- Miriane Moreira Fernandes Santos
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Darlinne Amanda Soares de Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Mércia de Sousa Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
| | - Fábio Anderson Pereira da Silva
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil
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20
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Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1671603] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pork was used as raw material to produce Cantonese sausage, with additions of 0.05% or 0.1% D-sodium erythorbate. The oxidation indices (peroxide value, TBARS value, carbonyl value, and conjugated dienes value) and enzyme activity (total phospholipase, acid lipase, neutral lipase, superoxide dismutase, and glutathione peroxidase) were measured in the sausages at different processing periods. The results showed slowed lipid oxidation in the presence of D-sodium erythorbate, inhibition of total phospholipase, acid lipase, and neutral lipase activities, and increased superoxide dismutase activity, with little change in glutathione peroxidase activities. When increasing D-sodium erythorbate, the superoxide dismutase activity was negatively correlated with the peroxide value at 5 h (P<0.01), the neutral lipase activity was positively correlated with the conjugated dienes value at 15 h (P<0.01), and the total phospholipase activity was positively correlated with the peroxide value at 30 h (P<0.01). This study explored the antioxidant effect of D-sodium erythorbate and provides a theoretical foundation to improve the quality of Cantonese sausage.
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Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci 2018; 144:30-42. [DOI: 10.1016/j.meatsci.2018.06.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/05/2018] [Accepted: 06/07/2018] [Indexed: 02/07/2023]
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22
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Ferreira VCS, Morcuende D, Madruga MS, Silva FAP, Estévez M. Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13733] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Valquíria C. S. Ferreira
- Department of Food Engineering; Federal University of Paraiba; João Pessoa PB, CEP 58051-900 Brazil
| | - David Morcuende
- IPROCAR Research Institute; University of Extremadura; CP 10003 Cáceres Spain
| | - Marta S. Madruga
- Department of Food Engineering; Federal University of Paraiba; João Pessoa PB, CEP 58051-900 Brazil
| | - Fábio A. P. Silva
- Department of Food Engineering; Federal University of Paraiba; João Pessoa PB, CEP 58051-900 Brazil
| | - Mario Estévez
- IPROCAR Research Institute; University of Extremadura; CP 10003 Cáceres Spain
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23
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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24
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Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2025-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Akcan T, Estévez M, Rico S, Ventanas S, Morcuende D. Hawberry ( Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1248-1255. [PMID: 28416875 PMCID: PMC5380644 DOI: 10.1007/s13197-017-2578-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2017] [Accepted: 02/28/2017] [Indexed: 11/30/2022]
Abstract
The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products.
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Affiliation(s)
- T. Akcan
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
| | - M. Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - S. Rico
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - S. Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
| | - D. Morcuende
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain
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Ferreira VCS, Morcuende D, Hérnandez-López SH, Madruga MS, Silva FAP, Estévez M. Antioxidant Extracts from Acorns (Quercus ilexL.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere. J Food Sci 2017; 82:622-631. [DOI: 10.1111/1750-3841.13640] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/14/2016] [Accepted: 01/05/2017] [Indexed: 11/28/2022]
Affiliation(s)
| | - David Morcuende
- IPROCAR Research Inst., TECAL Research Group; Univ. of Extremadura; Cáceres Spain
| | | | - Marta S. Madruga
- Dept of Food Engineering; Federal Univ. of Paraiba; Joao Pessoa Paraiba Brazil
| | - Fábio A. P. Silva
- Dept of Food Engineering; Federal Univ. of Paraiba; Joao Pessoa Paraiba Brazil
| | - Mario Estévez
- Food Science, Faculty of Veterinary; Autonomous Univ. of Nayarit; Nayarit Mexico
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